PROCESSING OF MILK AND RELATED PRODUCTS

Course Summary

• This module describes the skills, knowledge and attitude required to monitor the processing of milk and related products.
•  It is intended for learners who have successfully completed the TVET Certificate V in food processing or its equivalent and pursuing TVET diploma in Food Science and Technology.
  
•  At the end of this module, learners will be able to:

1. Supervise activities related to fresh milk and blend receival using standard industry data,
2. Coordinate implementation of procedures for separation, homogenisation and pasteurisation of received milk in preparation for further processing, 
3. Diagnose, rectify and/or report problems arising from the preparation of milk for manufacture, review production processes for preparing milk for further processing and monitor the manufacture of milk and related products to meet quality standards. 

• Qualified learners deemed competent to this competency may work alone or with others on routine tasks food manufacturing industries dealing with processing of different products, performing a range of tasks related to food processing he can take some managerial responsibility for the work of others within a defined and supervised structure work as he can take also supervision in less familiar areas of work.

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