Food Manufacturing: Microbiology for Dairy
Learning objectives
Describe what microorganisms are, where they come from, and why they are significant to the dairy industry
Identify factors that influence bacterial growth, such as pH and temperature; how bacteria are grouped based on their growing conditions; and which bacteria are most responsible for the bacterial spoilage of dairy products
Explain food safety in the dairy industry, controlling contamination, and sampling events
Course overview
You will learn about microorganisms and their role in food, especially those that can cause disease in humans and animals that may result in serious harm.
Course Outline
Course Outline
Microbiology Basics
Bacteria and the Dairy Industry
Controlling Contamination
Regulations
Regulations
7 CFR 58 Subpart B - General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service, 58.129 - Cleanliness
21 CFR 10 Subpart B - General Administrative Procedures, 10.115 - Good Guidance Practices
21 CFR 131 Subpart A - General Provisions, 131.3 Milk and Cream - Definitions
21 CFR 133 Subpart A - General Provisions, 133.3 Cheeses and Related Cheese Products Definitions
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