Introduction to Dairy Processing and Management

In this course, participants learn the processing technologies and practices of a fluid milk plant operation from the farm to receiving, to manufacturing, all the way to the customer. Areas of study are fluid milk, yogurt, cheese and frozen dairy desserts. Other topics covered are physical and chemical properties of fluid milk and milk components, raw milk quality supply, good manufacturing practices (GMPs), Pasteurized Milk Ordinance (PMO) and basic concepts of quality assurance and quality control and sensory evaluation of products.

Upcoming Session

October 27-29, 2015

Introduction to Dairy Processing and Management
Ohio State University, Columbus Ohio

One Person: $1,100
Two or More: $1,000 per person
After October 13, 2015: $1,150 per person

Register Now

Who Should Attend?

Workshops are designed for different experience levels, including processing plant managers, supervisors, registered sanitarians, equipment operators, quality assurance personnel, plant engineers, equipment manufacturers, dairy technicians, plant personnel and employees new to the dairy or food industry


All courses will be held on The Ohio State University Campus in Columbus, Ohio. Columbus is accessible from all major airlines through the Columbus International Airport.


Courses are facilitated and led by the faculty and staff experts from The Wilbur A. Gould Food Industries Center and QChekd Training Industry Experts. Experts from companies in the dairy industry, including Votion Enterprises, Masterleo Inc., Silliker and other speakers from regulatory agencies contribute to the training.


Special rates are available for course participants through a block of rooms at nearby hotels, including The Blackwell Inn, Hilton Garden Inn, Spring Hill Suites and Holiday Inn Express.

About The Instructors

Steve Drabek

Steve Drabek, Director of Training and Employee Development at Quality Chekd. In his current capacity Steve travels the U.S. conducting leadership and sales workshops, and management coaching. With more than 35 years in the dairy industry, his background includes experience in Sales, Logistics and Production Planning. Steve is a graduate of Ohio State University.

Valente B. Alvarez

Valente B. Alvarez, Professor and Extension Dairy Processing Specialist. He received his B.S., in Biochemical Engineering at the National Polytechnic Institute (IPN), Mexico City, and his M.S. and Ph.D. degrees in Food Science at Michigan State University.

Chuck Yarris

Chuck Yarris, Quality and Food Safety Director at Quality Chekd. Chuck has conducted workshops on various dairy-related topics. His background has been in both the operations and quality management of dairy and juice operations over his 35-year career in the food industry.


  • Overview of the whole process from the cow to the consumer 
Working Dairy Farm
  • On-farm production of raw milk with a visit to working dairy farm 
Microbiology of Milk and Foods
  • Milk microbiology & chemistry impact on quality 
Processing, Pasteurization
  • Overview on processing, pasteurization, packaging & storage 
Quality Assurance Process
  • Quality assurance process to ensure the highest quality product 
HACCP Updates
  • HACCP, Food Safety and Food Safety Modernization Act Updates 
Milk Pricing
  • Milk pricing process & key performance indicators for the dairy industry 
Customer Receiving
  • Customer Receiving and Handling the Product

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