Livestock/dairy unit 2: Milk processing
By Nordwin College, Netherlands
This unit about Dairy production, developed by our leading Dutch VET college on Life Sciences and Food Technology, will offer a practical student course on how to make good quality in dairy products. Focus will be on working hygienically and focusing on Hazard Analysis and Critical Control Points (HACCP). This in relation to the process of ‘farm made’ cheese production, according to required organic and ecological end product standards.
Virtual assignment Milk processing
In this virtual assignment the participants learn how to make a “home made yoghurt”. They learn about micro-organisms and hygiene and which starter to select.
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After instruction they process some milk themselves while making a video or presentation about the process. They present the processing to their classmates including some tasting, and share their video on Etwinning.
Learning unit
During this two weeks course the participants learn how to process milk into cheese. They learn how to apply the strict rules on hygiene before and during processing and about the composition of milk. Besides some private processing companies, a producer of starters will be visited and a farmer who works with the Lely orbiter: https://vimeo.com/287076469