Penn State workshop focuses on pasteurization

UNIVERSITY PARK, Pa. – Pasteurization is a crucial element in producing safe, high quality dairy products, and most companies in the business of producing them are very committed to the process.

To provide the latest information on pasteurization, Penn State's College of Agricultural Sciences is offering a workshop designed for plant supervisors and quality-control and maintenance personnel.

The Pasteurizer Operators Workshop will be held Nov. 6 to 8 in the Food Science Building. Faculty from the College of Agricultural Sciences will cover important aspects of pasteurization, such as regulations, sanitation, instrumentation and other operational procedures in milk plants.

The three-day course is geared toward pasteurization of dairy products but is applicable to others operating vat, HTST (high temperature short time) and UHT (ultra high temperature) pasteurizers for nondairy products, according to Kerry Kaylegian, dairy foods research and extension associate for Penn State.

"The basics of milk composition and microbiology will be discussed to provide a foundation for the processing of dairy products and conditions employed during pasteurization," Kaylegian said.

In addition to Kaylegian, workshop presenters will include Penn State food science faculty members Swamy Anatheswaran, Robert Roberts and Greg Zeigler.

Experts from the Pennsylvania Department of Agriculture and equipment suppliers will cover aspects of operation, maintenance, cleaning and regulation of pasteurizers. These experts include Lyle Clem, director of engineering for Electrol Specialties Co.; Thomas Develin, senior account manager for Ecolab; Paul Hoge, sanitarian program specialist for the state Department of Agriculture; Gary Ratajczak, product manager for regulatory controls and recorders at the Anderson Instrument Co.; and William Rowlands, president of Rowlands Sales Co.

Part of the workshop will make use of the Penn State Berkey Creamery's latest short-time system to show workshop participants what occurs during pasteurization and why. The laboratory sessions will provide hands-on experience with a full regulatory inspection of an HTST system and a detailed look at pasteurizer plate testing, control systems and valves.

"Regulations state that milk and dairy products must be pasteurized in a properly designed and operated pasteurizer," Kaylegian said. "Understanding the aspects that go into a properly designed and operated pasteurizer, as well as maintenance and sanitation, is key.”

Kaylegian said there are still a few spots open for the workshop. The cost is $1,050, which includes a course manual, fleece vest, continental breakfast and lunch each day, and beverage breaks.

For more information or to register, click here.  

 

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Last Updated November 05, 2012