Milk technologists process and transform milk into cheese, quark, yoghurt, consumer milk, butter and much more in dairies and cheese dairies.
The field of activity covers various process technologies such as heating, cooling, mixing, separating, drying and packaging. In many cases, biochemical and microbiological processes must also be controlled and monitored. Milk technologists also carry out quality controls on the product and observe hygiene, occupational safety and environmental protection regulations. The following film introduces the profession of milk technologist.
In partnership with the Oldenburg Vocational School 3, the vocational school courses and the inter-company training courses are carried out in the affiliated Dairy Training Centre of the Institute for Food Quality.
The instruction for the trainees from the federal states of Niedersachsen, Bremen and Nordrhein-Westfalen takes place in block form. Accomodation and meals are provided during this time.
Anyone who wants to develop professionally and is looking for a challenge in responsibility can continue their education to become a dairy specialist, complete technical training, study at a technical college or even at a university.
However, for all career opportunities, practical training as a milk technologist is an indispensable or at least recommendable prerequisite for studies.