Milk Production Quality
Clean milk production, animal health links, hygiene, and collection standards.
Dairy Course
Dairy Production & Processing
Learn how quality milk is produced, handled, processed, packaged, and turned into value-added dairy products.
Course Overview
Connect dairy farming with value addition
Dairy Production & Processing covers the link between farm-level milk production and safe processing into consumer-ready products.
Students study milk quality, hygiene, pasteurisation, fermentation basics, yoghurt, cheese concepts, packaging, storage, records, and small-scale dairy value addition.
What You Will Study
Production and processing modules
Pasteurisation Basics
Heat treatment principles, temperature control, safety, and processing records.
Fermented Products
Yoghurt and cultured dairy basics, starter culture awareness, and sanitation.
Packaging and Labeling
Packaging selection, labels, storage, shelf life, and product presentation.
Quality Assurance
Batch control, hygiene checks, defects, traceability, and customer safety.
Value Addition Business
Product costing, pricing, market channels, compliance awareness, and sales planning.
Practical Training
Develop safe value-added dairy products
Learners practice product flow planning, hygiene controls, batch records, packaging decisions, and market preparation.
- Map milk flow from farm to processing.
- Prepare a processing hygiene checklist.
- Create a simple batch record.
- Cost and package a value-added dairy product.
Career Outcomes
Where this course can lead
Practical training supports entry-level roles, supervised farm work, and small enterprise development.
Dairy Processing Assistant
Support milk handling, processing, packaging, hygiene, and records.
Value Addition Operator
Assist with yoghurt, cultured products, packaging, and quality controls.
Small Dairy Processor
Plan safe small-scale dairy products for local markets.