The Learning Program offers Australian dairy manufacturers access to the knowledge of world dairy experts. Over the past eight years, more than 200 webinars have been delivered to upskill Australian dairy manufacturers. The presentations have become a valuable training resource for participants.
Acid and buffering during cheesemaking
Cheddar Bytes – Quality features of Quicke's world renowned cheddar cheese
Creating a unique Australian cheese
Developing flavours in soft cheese
Feta cheese quality
Microbiology of cheese rinds
Molten gold - the science behind cheese melts
Reverse engineering cheese
Salting techniques for cheesemaking
Soft ripened white mould cheeses
Understanding the crunch - a deep dive into cheese crystals
Perfect soft mozzarella
There are many recipes and various types of Mozzarella produced in response to market demands and consumers. This webinar provides guidance to a broader vision, for those who want to know and produce this wonderful cheese.
Bacteriophages in Dairy Fermentation
This webinar looks at bacteriophages – viruses that infect bacteria and the enemy of all cheese makers.
Cleaning and sanitation
Controlling microbial spores
Detecting and eliminating post processing contamination
Indicator organisms and their uses in dairy products
Persister cells - cells that keep on giving
Emerging technologies and processes
The effects of ultrasound in dairy processing
What's exciting in the way of whey?
Improving the food safety culture of your business
New technologies for sterilising of milk
Safety of dairy products
Improving the creaminess of yoghurt
Find out how to improve the creaminess of yoghurt and fermented products by understanding the role of ingredients and processing routes.
This webinar looks at the factors affecting milk composition, describes what buttermilk is, market prices and much more.
Sensory aspects of yoghurt quality
The presentation covers the sensory qualities of yoghurt including flavour, colour and appearance, taste, texture, feel/touch and sound.
Microbiology of butter
This presentation looks at microbiological issues and specification for butter. It looks at the number one cause of downgraded butter and quality issues to be be aware of with buttermilk.
Trends in yoghurt products
This 2014 presentation looks at market trend in yoghurt products including consumer perception, forecasting, Greek yoghurt in the US, data on new product launches and more general trends.
Naturally cultured butter
This presentation is 'lessons from an accidental butter maker'. It goes through the definition of butter, historical references, and covers the categories of butter and biological acidification of butter.
Technology of butter and buttermilk
This presentation explores what exactly butter is, the types and history of butter, butter in the US, why it tastes so good and more.
Fermented milk as a functional food
This presentation looks at public health and minimising illnesses with functional food, fermented milk and dairy products including yoghurt, yoghurt drinks, probiotics and prebiotics. It also covers main concerns and strategy for public health.
Best quality practices for small scale manufacturing and scooping operations
This webinar looks at ice cream recipe development for batch-freezer operations, and optimal storage conditions for maximal shelf-life in scooping operations.
Managing key ice cream properties using the freezing profile concept
This webinar looks at the freezing overview, relevant principles including freezing point, crystallization rules, water mobility and freeze concentration in addition to a freezing profile overview.
Novel use of sweeteners in ice cream
Understand the novel use of sweeteners in frozen dairy desserts - which is critical to the formulation, manufacturing, distribution and enjoyment of ice cream and other frozen desserts.
The science, technology and art of dairy gelato style ice creams
Find out about the science and technology of dairy gelato-style ice creams - which is characterised by compositions that are lower in milk fat and milk solids.
Market insights and business development
Transitioning to online sales for dairy manufacturers
Dairy Situation and Outlook 2018
Marketing to modern consumers
Win and delight consumers with Aussie dairy products
ESL milk processing
This webinar explains what ESL milk is, (extended shelf life milk), how it is produced with thermal and non-thermal technologies, microfiltration and bactofugation. It also looks at common heat treatments and how to package ESL products.
Milk quality essentials
Controlling quality in UHL and ESL milk
Is raw milk giving you a raw deal?
This presentation looks at the how the quality of raw milk determines the quality of dairy products. It looks at why quality is important, how to define quality, sources of contamination, testing and how to improve quality.
Heat stability of milk for pasteurisation and heat treatment
The presentation looks at the heat stability of milk and how poor heat stability may influence pasteurisation, sterilisation, UHT, in-container and evaluation factors.
In the raw - pathogens and raw milk quality
Find out about raw milk quality parameters, prevalence of pathogens in raw milk, and the impact of raw milk consumption on public health.
Practical consequences of calcium addition to and removal from milk and milk products
The presentation evaluates the significance of calcium in milk, types of calcium, addition of calcium and calcium removal including how to prevent rennet-induced coagulation, delays in age gelation of UHT milk and how to reduce foaming.
Minerals in milk - the forgotten fraction
This presentation looks at the salt composition of milk, a model for the case in micelle and the UF permeate from milk and reversibility.
The complexity of milk structure
Find out about the complexity of milk structure and why this makes diary products healthy.
The Maillaird reaction and implications for the dairy industry
Milk powders during spray drying
This webinar will discuss what the ideal powder for the user and for the manufacturer is, what are the characteristics, droplet size and other considerations for whole milk powder manufacturing.