POSTERS AND SUMMARIES
• Posters (A3 laminated)
1. 120233 Rigid plastic packing 2. 120234 Milk pasteurisation 3. 120237 Milkoscan (infrared) 4. 120238 Shrink wrapping 5. 120241 Gerber fat determination 6. 120243 Phosphatase test 7. 120244 Brix-acid ratio 8. 120255 How to use the Pearson square 9. 120256 Plastic sachets packaging 10. 120257 Homogenisation 11. 120258 Carton packaging 12. 120259 Cream separation 13. 120395 Perform the Resazurin test 14. 120397 Determination of Titratable acidity 15. 120398 Methods of measuring temperature 16. 120400 Lactometer procedure for solids-non-fat 17. 120401 Sampling at milk reception 18. 120404 Hygiene and health in a food handling environment 19. 120405 CIP - Heating surfaces 20 120405 CIP - Re-use system 21. 120405 CIP - Single use 22. 120407 Antibiotics – Delvo test 23. 120408 Procedure for Freezing point determination 24. 120410 Cleaning out of place (COP) 25. 120411 Procedure for pH test 26. 120413 Milk reception 27. 120416 Safety signs 28. 120418 Procedure for alizarol test 29 123272 Prepare glassware 30. 123275 Toluene distillation 31. 123277 Oven drying – convection 32. 123277 Oven drying – microwave 33. 123278 Solubility index 34. 123279 Scorched particles 35. 123282 Salt in cheese 36. 123284 Fat by Ether extraction 37. 123292 Bulk density 38. 123293 Butter-batch manufacturing 39. 123294 Brix determination 40. 123298 Individual food product packaging 41. 123299 Pour plate methods (microbial enumeration) 42. 123301 Processed cheese packaging 43. 123309 Retort sterilization 44. 123310 UHT manufacturing 45. 123311 Gouda or Grana cheese making 46. 123312 Canning 47. 123313 Cottage cheese making 48. 123346 Butter-continuous manufacturing 49. 123347 Brick or cube-shaped packaging 50. 123349 Evaporation 51. 123350 Steri-tower sterilization 52. 123351 Processed cheese making 53. 123354 Cheddar cheese making 54. 123356 Spray drying 55. 123358 Mozzarella cheese making
• Module summaries in presentation format (shortened titles) [for use by instructors]
1. 8875 Enrobe confectionary products 2. 8880 Wafer products manufacturing 3. 119796 QA procedures 4. 119801 Microbiology principles 5. 119802 QC practices and procedures 6. 120233 Glass or rigid plastic packaging 7. 120234 Pasteurisation 8. 120235 Micro-organisms 9. 120236 Homogenisation efficiency 10. 120237 Infra-red analysis of milk gross composition 11 120238 Shrink wrapping 12. 120239 CCPs for HACCP 13. 120240 Sensory evaluation milk, cream, juices 14. 120241 Gerber & Babcock test for fat 15. 120242 Heating and cooling procedures 16. 120243 Phosphatase test for pasteurisation efficiency 17. 120244 Brix-acid ration test 18. 120245 Nature of milk 19. 120255 Standardise milk fat content 20. 120256 Plastic sachets packaging 21. 120257 Homogenisation 22. 120258 Packaging – cartons 23. 120259 Separation of fat 24. 120395 Resazurin test 25. 120396 Bulk milk collection 26. 120397 Titratable acidity determination 27. 120398 Temperature determination 28. 120400 Solids-non-fat determination 29. 120401 Sampling 30. 120402 Chemistry & Physics 31. 120403 GMPs 32. 120404 Hygiene and health 33. 120405 CIP (cleaning in place) 34. 120407 Antibiotics – Delvo test 35. 120408 Freezing point determination 36. 120410 COP (cleaning out of place) 37. 120411 pH determination 38. 120412 Dairy Terminology 39. 120413 Milk reception 40. 120416 Personal safety 41. 120417 Pests & waste control 42. 120418 Alizarol test 43. 123272 Glassware preparation (laboratory) 44. 123274 Starter activity determination 45. 123275 Toluene distillation (moisture in powder) 46. 123276 Kohman test on butter 47. 123277 Oven drying (solids) 48. 123278 Solubility determination (powder) 49. 123279 Scorched particles (powder) 50. 123280 Viscosity determination 51. 123281 Staphylococcus aureus & Salmonella 52. 123282 Salt in cheese 53. 123283 Sensory butter 54. 123284 Ether extraction (fat determination) 55. 123285 Iodine value of butter fat (saturation) 56. 123286 Sensory cottage cheese 57. 123287 Sensory cheese 58. 123288 Sensory dried products 59. 123289 Sensory liquid long life milk 60. 123290 Sensory ice cream 61. 123291 Dispersability (powder) 62. 123292 Bulk density (powder) 63. 123293 Butter-batch manufacturing 64. 123294 Brix determination 65. 123296 Sensory condensed milk 66. 123297 Manufacture ice cream 67. 123298 Packaging – individual units 68. 123299 Pour plate methods (microbial enumeration) 69. 123300 Sensory processed cheese 70. 123301 Packaging processed cheese 71. 123303 Syneresis (moisture control during cheese making) 72. 123304 Mould ice cream 73. 123305 Sensory fermented products 74. 123306 Aseptic packaging 75. 123307 Coagulate fermented milks and cheese milk 76. 123308 Lactose crystallisation (powder making) 77. 123309 Retort sterilization 78. 123310 UHT manufacturing 79. 123311 Gouda or Grana cheese making 80. 123312 Packaging - Cans 81. 123313 Cottage cheese making 82. 123346 Butter-continuous manufacturing 83. 123347 Packaging brick or cube shaped products 84. 123348 Functional components of milk 85. 123349 Evaporation 86. 123350 Steri-tower sterilization 87. 123351 Processed cheese making 88. 123353 Bulk starter promulgation 89. 123354 Cheddar cheese making 90. 123355 Roller drying 91. 123356 Spray drying 92. 123357 HACCP study 93. 123358 Mozzarella cheese making
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