Participants in this 3 day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course focuses on the components of the HTST system, and also addresses vat pasteurization and UHT processing.

The course emphasizes interactive learning through the integration of classroom discussions, hands-on labs in the pilot plant, and a demonstration of the quarterly regulatory tests on the HTST system in the Berkey Creamery. Breaks and lunches encourage further discussion with the Penn State and industry instructors.

This course is offered annually in the fall.

Who Should Attend

  • Pasteurizer & Backup Operators
  • Plant Personnel
  • Plant Managers
  • Quality Assurance Managers
  • Regulatory Personnel
  • Dairy & Food Industry Personnel
  • Equipment Manufacturers and Suppliers


    • This course is conducted by the Department of Food Science in cooperation with the Pennsylvania Department of Agriculture and industry experts.
    • The course begins with an overview of milk composition and microbiology to set the stage for the conditions needed for pasteurization and cleaning and sanitizing.
    • The course focuses on the components of the HTST pasteurization system, including instrument control systems, auxiliary equipment such as homogenizers and separators, and flow control technologies. Vat pasteurization and UHT processing are also discussed.
    • Operation of the system is addressed from start-up through clean-up and sanitation.
    • Regulations for the Temporary Industry Seam Program are discussed.
    • The course wraps up with a lecture on problem-solving techniques and a trouble-shooting exercise.
    • Hands-on laboratory exercises in the pilot plant include leak detection of pasteurizer plates, and a demonstration by the Pennsylvania Department of Agriculture of the quarterly regulatory tests conducted on the HTST system of the Penn State Berkey Creamery.

    Contact the course director for information on current or future offerings.