Specialist in previous treatments of milk and storage

At present, it is essential to know the process of receiving and storage of the milk that exist, in addition to differentiating and characterizing the different types of milk, as well as its bromatological composition and its physical-chemical properties, in search of the highest quality of the product. In the field of the world of food industries it is necessary to know the different methods of reception and storage of milk, therefore, in this course the reception circuit that milk and other raw materials follows, as well as the storage process and the control procedures of the automated process that is used, as well as the prevention and protection of occupational hazards of the workers and the environmental incidence that the dairy industries generate.

- Characterize milk, other dairy materials, and auxiliary products used in the elaboration of dairy products. - Determine the hygienic-sanitary conditions that the facilities and equipment must meet in the reception zone and identify and control the critical points of the process. - Perform the tasks of reception, selection, conservation and internal distribution of milk and dairy raw materials. - Analyze and systematize sampling techniques and physical-chemical and organoleptic analysis for the verification of quality and parameters established in milk and other raw materials. - Identify the requirements and carry out first level preparation and maintenance operations of the discharge, reception and storage equipment of milk and other raw materials. - Conduct the process of receiving and storage of milk from central panels or control room in automated or computerized reception facilities. - Identify and apply the general rules for prevention of occupational hazards and occupational health applied to the operations of reception and storage of milk and other raw materials. - Analyze the risks and consequences on the environment derived from the activities carried out during the reception and storage of milk and other raw materials. - Identify and manage auxiliary equipment to perform pre -milk treatments. - Analyze the hygienic-sanitary conditions that the facilities and equipment used to perform previous milk treatments and identify and control the critical points of the process. - Perform the basic operations of milk processing applying the physical and thermal treatments necessary to achieve the demanded conservation and quality levels. - Perform, according to the formulation, the preparation, dosage and mixing operations of the ingredients to achieve normalized, semi -fitted milk or base mixture. - Verify the quality and parameters established to the milk treated in the different previous treatments. - Driving from central panels the automated processes of previous milk treatments.

It develops its activity in the dairy industry, both small and medium -sized industries, with very different levels both in its technology and its organization.

This course in previous treatments of milk and storage prepares you to form in reception and storage of milk and other raw materials and previous milk treatments.

This course is aimed at the professionals of the world of food industries specifically in the elaboration of consumer and dairy products, within the dairy professional area, and to all those people interested in acquiring knowledge related to the previous treatment of milk.

This training is not included in the scope of official regulated training (Infant Education, Primary Education, Secondary Education, Official Professional Training FP, Baccalaureate, University Degree, Official University Master and PhD). It is therefore a complementary and/or specialization training, aimed at acquiring certain skills, skills or aptitudes of a professional nature, being able to be barely as merit in workbags and/or opposition competitions, always within the complementary training section and/or continuous training being always essential to review the specific requirements of the public labor stock of the public labor stock market.