Participants in this three day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course begins with a focus on the composition and microbiology of milk to set the stage for the conditions needed for pasteurization and cleaning. The course focuses on the components of the HTST pasteurization system, including instrument control systems, auxiliary equipment such as homogenizers and separators, and flow control technologies. Operation of the system is addressed from start-up through clean-up and sanitation. Vat pasteurization and UHT processing are also discussed. The course wraps up with a lecture on problem-solving techniques and a trouble-shooting exercise.Hands-on laboratory exercises in the pilot plant include leak detection of the pasteurizer plates, and a demonstration by the Pennsylvania Department of Agriculture of the quarterly regulatory tests conducted on the HTST system of the Penn State Berkey Creamery.The course emphasizes interactive learning through the integration of the classroom discussions and hands-on exercises in the pilot plant and Berkey Creamery. Breaks and lunches encourage further discussion with the Penn State, regulatory and industry instructors.
Program Director Dr. Kerry Kaylegian, Dairy Foods Research & Extension AssociateDepartment of Food Science, Penn State University
Tuesday, October 22, 2013 - Thursday, October 24, 2013
Food Science BuildingCurtain & Bigler Rds.University Park, Pennsylvania 16802
Office of Conferences and Short Courses
Local InformationCentral PA Convention & Visitors Bureau
LodgingAtherton Hotel, Courtyard by Marriott, Days Inn, Penn Stater Hotel and Conference Center, The Nittany Lion Inn
Penn State College of Agricultural SciencesCollege of Agriculture Conferences and Short Courses , Penn State Food Science Department
Penn State InformationPenn State Campus Map, Penn State University
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