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Dairy microbiology - issues and solutions

Dairy microbiology - issues and solutions

Seminar: Thursday 22 November 2018
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK



Members of Campden BRI: £299 + VAT
Non–members: £399 + VAT

Group discounts available on request. Contact Sian Twinning



Summary

The microbial quality of milk and milk-related products is crucial for the safe production of quality dairy foods. Cultured dairy products, including yogurt and cheese, and novel foods, such as kefir, are at risk of microbial contamination. This seminar discusses the control and removal of undesirable microorganisms as well as the intentional introduction of bacteria during manufacture and fermentation.


There will be presentations from Public Health England, environmental health experts, industry and academia on:


Key benefits of attending

Delegates will learn about raw milk microbiology, Cronobacter, E coli O157, dairy hygiene, fermented dairy foods and biofilms.


Who should attend?

This seminar is relevant to dairy food and drink laboratory personnel, microbiologists and technical managers, dairy food manufacturers, hygiene supply companies, quality assurance staff and food safety managers.


View programme


Event director: Fiona Cawkell



Please note that copies of the presentations will not be available on the day but will be emailed within a few days of the event as an electronic download in PDF format.


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