This course is designed for farmstead, artisan, and small-scale dairy processors that are involved with fluid milk production and the manufacture of value-added dairy products. Participants in this workshop will gain knowledge of milk properties and factors that will help them improve the safety and quality of their products. Participants will learn the components of food safety plans needed for best operational practices and to meet new regulatory requirements.
- farmstead artesian, and small-scale dairy processors
Contact Dr. Kerry E. Kaylegian (814-867-1379)
Date, location and registration