Basics of milk quality - Farm SOPs to eLearning

About Course

Objective: This training program aims to equip employees working in the milking parlor with the knowledge and skills necessary to contribute to high-quality milk production, ensuring the health and welfare of the herd, compliance with industry standards, and the success of the dairy operation.

Lessons – 10
Quiz – 1

Introduction to milk Quality
Personal Hygiene
Somatic Cell Count (SCC)
Total Bacteria count (TBC)
Lab Pasteurized Count (LPC)
Total Coliform Count (TCC)
Importance of cooling
Identifying abnormal milk
Monitoring Milk Quality KPI's
Cleanliness of working area

Course Content

1. Basics of milk quality

1.1 Introduction to milk Quality

00:00
1.2 Personal Hygiene

00:00
1.3 Somatic Cell Count (SCC)

00:00
1.4 Total Bacteria count (TBC)

00:00
1.5 Lab Pasteurized Count (LPC)

00:00
1.6 Total Coliform Count (TCC)

00:00
1.7 Importance of cooling

00:00
1.8 Identifying abnormal milk

00:00
1.9 Monitoring Milk Quality KPI’s

00:00
1.10 Cleanliness of working area

00:00
Basics of milk quality Quiz

About Course

What Will You Learn?

Course Content

1. Basics of milk quality

1.1 Introduction to milk Quality

1.2 Personal Hygiene

1.3 Somatic Cell Count (SCC)

1.4 Total Bacteria count (TBC)

1.5 Lab Pasteurized Count (LPC)

1.6 Total Coliform Count (TCC)

1.7 Importance of cooling

1.8 Identifying abnormal milk

1.9 Monitoring Milk Quality KPI’s

1.10 Cleanliness of working area

Basics of milk quality Quiz