Dairy Product Training

 The training objectives and learning outcomes are:

• To have a clear understanding regarding dairy product, it’s usage, duration, and the pre-treatment of milk.
• To differentiate the pasteurized milk and sterilized milk and its usage purposes
• To learn the processing procedure of raw milk into products such as consumer milk, yoghurt, cheese, butter, and other dairy products
• To improve skills on producing new products
• To have more knowledge on packing, packaging, branding and marketing the products
• To promote skills on food safety, best hygiene and environmental practices

• Theory sessions will be conducted in 7 days, 2 hours per day.
• Practical sessions will be conducted in 5 days, with 3 hours of practicing recipes each day.