Dairy Processing
Dairy processing involves the use of manufacturing technology to turn milk from the farm into products such as fluid milk products (bottled and packaged milk - whole, pasteurised, skim, UHT etc.), flavoured milk, buttermilk, eggnog, yoghurt, cream, butter, butter oil, curds, cheese and cheese spreads, condensed and powdered milk, malted milk, ice cream, yogurt, lactose, and whey products - used in the manufacture of ice-cream, cakes and biscuits, chocolate flavouring, baby formula, yogurt, beverages.
Courses at GOTAFE are available in food processing, and food science and technology through the National Centre for Dairy Education Australia (NCDEA).
Customised short courses are available in cheese making, milk powder production, pasteurisation, ice cream production, yoghurt production, sensory analysis, microbial and chemical laboratory analysis.
Programs can lead to positions such as:
- laboratory technician
- cheese maker
- dairy production operator
- dairy/food technologist
- food quality officer
- supervisor or team leader
Visit www.ncdeagotafe.edu.au for more information.
