Example Curriculum
Milk Pasteurization & Process Control
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0 Course Overview
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1 Microbiology
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2 Thermal Processing of Raw Milk
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3 Regulatory - Part 1
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3 Regulatory - Part 2a
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3 Regulatory - Part 2b
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4 Effective Cleaning & Sanitation
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5 Equipment: Valves
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6 Equipment: Heat Exchanger
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7 Equipment: Pumps
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8 Review
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Supplemental Video
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Final Step: Certification Exam
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Scott A. Rankin, Chair and Professor
University of WI - Madison, Dept of Food Science
My research has focused on the characterization of primarily dairy food flavor with sensory and instrumental techniques. With a majority Cooperative Extension appointment, I offer numerous programs and short courses in support of the dairy foods processing industry.