{"id":430,"date":"2014-08-18T11:46:22","date_gmt":"2014-08-18T10:46:22","guid":{"rendered":"https:\/\/reaseheathfoodcentre.com\/newfoodsite2014\/?p=430"},"modified":"2014-11-21T19:36:20","modified_gmt":"2014-11-21T19:36:20","slug":"butter-technology","status":"publish","type":"post","link":"https:\/\/reaseheathfoodcentre.com\/butter-technology\/","title":{"rendered":"Butter Technology"},"content":{"rendered":"<h4>COURSE AIMS<\/h4>\n<p>To develop an understanding of the technological principles relating to butter manufacturing systems in the diary industry<\/p>\n<h4>COURSE OBJECTIVES<\/h4>\n<p>To enable participants to:-<\/p>\n<ul>\n<li>Demonstrate knowledge of the technological and commercial principles underpinning the manufacture of high quality butter<\/li>\n<li>Work hygienically and safely in the dairy industry environment<\/li>\n<li>Work effectively in a team to solve technological problems<\/li>\n<li>Demonstrate an in depth knowledge and understanding of the quality assurance systems and tests commonly used<\/li>\n<\/ul>\n<h4>WHO IS THE COURSE FOR?<\/h4>\n<p>Manufacturing Operatives and First Line Managers<\/p>\n<h4>PRE-REQUISITE<\/h4>\n<p>N\/A<\/p>\n<h4>DURATION\/FORMAT<\/h4>\n<p>2 Days<\/p>\n<h4>COURSE CONTENT<\/h4>\n<ul>\n<li>Definitions, composition and legislation, including additives<\/li>\n<li>Butter classification and types<\/li>\n<li>Principles of butter making<\/li>\n<li>Cream treatment: Temperature treatment: Fat crystallisation: Hard fat: Soft fat:Bacterial ripening<\/li>\n<li>Butter production: Batch production: Stages of recovery , Control of continuous production, Stages\u00a0of production, control of composition<\/li>\n<li>Product: Grading &amp; Quality<\/li>\n<li>Packaging and storage<\/li>\n<li>Practical<\/li>\n<li>Quality\u00a0testing<\/li>\n<li>Assessment<\/li>\n<\/ul>\n<h4>HEALTH, SAFETY AND QUALITY<\/h4>\n<p>Health, safety and quality issues will be addresses throughout the course at the appropriate times.<\/p>\n<h4>PROGRESSION<\/h4>\n<p>&nbsp;<\/p>\n<h4>COURSE COST<\/h4>\n<p><strong>For more information, and details of cost, call Julie Bent on 01270 613191 or email: <a href=\"mailto:julieb@reaseheath.ac.uk\">julieb@reaseheath.ac.uk<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dates available on request<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-430","post","type-post","status-publish","format-standard","hentry","category-dairy-and-cheese"],"_links":{"self":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts\/430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/comments?post=430"}],"version-history":[{"count":5,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts\/430\/revisions"}],"predecessor-version":[{"id":862,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts\/430\/revisions\/862"}],"wp:attachment":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/media?parent=430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/categories?post=430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/tags?post=430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}