TRAINING FOR LIFE HEAD MOBILE
Ambrosia Training provides training material intended for processing staff involved in manufacturing and packaging dairy products. Delivered in a modular format, the training supports production efficiency and quality outcomes by providing knowledge about the properties of the various materials being processed and the operation of the plant and equipment used.

Experience the Ambrosia difference

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Customized Training

Ambrosia Training offers customized material to suit your particular needs. After an initial discovery process the Ambrosia Team will custom create an appropriate training program for your company and assign the trainer most experienced in your field and process requirements.

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Next Level Efficiency

Build staff awareness of principles and take competency to the next level while maximizing engagement and understanding of your operational processes. Benefit from enhanced knowledge of quality systems and food safety accreditation. Maintain high standards of processing and finished product quality.

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Expert Trainers

All Ambrosia Trainers are highly experienced in their fields of expertise in the Dairy Industry, often responsible for the operation of exactly the types of plant you may use. Recognized industry experts, they will train your trainers and can provide ongoing support materials and development.

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4 Categories 3 Standards

Ambrosia Training covers Dairy Quality, Dairy Processes, Dairy Products and Operations. Each category is available across three standards
•  Standard 100 - basic concepts and products
•  Standard 200 - technical principles/processes
•  Standard 300 - technical specialization/optimization.

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Find out more about our specialiZed training

Ambrosia have fully prepared standard training modules so you can start immediately if required. Alternatively we can create training tailor-made to your plant, your staff, your requirements and your goals. The best way to find out about Ambrosia Training and the benefits we can bring to your company is to discuss your needs with an Ambrosia representative.
Send us your email with your Company details today and we will respond as soon as possible.

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STANDARD 100 TRAINING MODULES

Typically, these modules are one day classroom training including an allowance for revision. Assessment is during the sessions, based on an assignment or exam at the end of the session.
Introduction training.
The first five modules are mandatory induction modules for working in a food processing environment.
Introduction to processes and product training.
These modules cover product and processes relevant to the dairy processes on site.
Introduction to operations training.  
These modules cover operations topics beyond the production processing area.

HIDE STANDARD 100 LIST
SHOW STANDARD 100 LIST
REVEAL LIST
HIDE LIST

STANDARD 100

DAIRY QUALITY

  • Milk Composition and Testing
  1. Milk Chemistry - Major milk components and their variables
  2. Product Testing - Introduction to product testing used in the dairy industry
  • Microbiology and Pathogen Control - Introduction to pathogen control in the dairy industry
  • Hygiene and Sanitation - GMP requirements in the dairy industry
  • Product Safety - Introduction to product safety in the dairy industry

DAIRY PROCESSES

  • Milk Production, Reception and Storage -  Introduction into milk production, collection, reception and storage
  • Liquid Milk Processing - Introduction to milk processing

DAIRY PRODUCTS

  • Milk Powders and Packing  - An Introduction to milk powders and their common uses
  • Liquid Milk and Processing - Introduction to liquid milk and packing
  • Cheese and Packing - Introduction to cheese making and packing
  • Butter and Packing - Introduction to butter making
  • Casein, Drying and Packing - Introduction to casein, drying and packing
  • Yogurts Making - Introduction to yogurt making
  • Whey Products and Lactose - Introduction to whey products and lactose

DAIRY OPERATIONS

  • Sanitation and CIP - Cleaning, chemical safety and CIP
  • Quality Assurance Systems
  1. Quality Assurance Systems -  Introduction to quality assurance systems in the dairy industry
  2. Product Quality - Introduction to customer expectations and product quality
  • Health and Safety - Introduction to health and safety regulations in the dairy industry
  • Maintenance and Engineering - Introduction to preventative maintenance
  • Structure and Operations in the Dairy Industry - Introduction to the structure and operations of the US dairy industry.
  • Warehousing and Distribution - Introduction to warehousing and distribution
  • Supply Chain and Logistics - Introduction to supply chain and logistics of the dairy industry
Download our detailed Module Guide

STANDARD 200 TRAINING MODULES

Knowledge Gain 
Participants would normally complete Technical Standard 200 modules related to the processes they operate or to understand the basic operation.

Classroom training at this level is designed around giving a technical knowledge on the topic. The operator will learn in detail the particular technical aspects of the process, examples of different processes used and an understanding of current technologies.  They will be  expected to gain understanding by involvement in exercises throughout the sessions.

HIDE STANDARD 100 LIST
SHOW STANDARD 100 LIST
REVEAL LIST
HIDE LIST

DAIRY QUALITY

  • Milk Composition and Testing - Detailed milk chemistry and the effects of milk composition on processing and product functionality
  • Microbiology and Pathogen Control - Microbiology in the dairy environment
  • Product Safety - Food safety plan for product safety

DAIRY PROCESSES

  • Separation and Homogenization - Separation and heat treatment of liquid milk
  • Standardization- Multi component standardization and formulation
  • Blending and Batching- Principles of blending and batch control
  • Membrane Filtration - Principles of membrane filtration
  • Heat Treatment- Principles of heat treatment and pasteurization
  • Evaporation of Dairy Products  - Principles of evaporation of dairy products
  • Concentrate Handling - Concentrate properties and handling
  • Spray Drying
  1. Spray Drying in the Dairy Industry - Spray drying principles and their application to the spray drying of dairy products. 

DAIRY PRODUCTS

  • Milk Powders and packing - Milk powder products and packing - (as a category requested by the factory)
  • Infant Formulas and Packing - Manufacturing and packing infant formula
  • Liquid Milk and Packing
  1. Liquid Milk Products and Packaging - (as a category requested by the factory)
  2. Retorting Dairy Products – Principles of thermal processing of dairy products
  3. UHT Dairy Products – Optimizing and trouble-shooting in the manufacture of UHT products
  • Cheese Making and Packing
  1. Cheese making and packing – Principles of cheese making and packing
  2. Soft Cheese making and packing– Principles of soft cheese making and packing
  3. Hard Cheese making and packing– Principles of hard cheese making and packing
  4. Processed Cheese making and packing– Principles of processed cheese making and packing
  • Butter and Packing- Principles of butter making and packing
  • Butteroil and Packing - Detailed understanding of buttteroil manufacture and packing
  • Casein, Drying and Packing - Detailed understanding of acid, lactic, and rennet casein making
  • Yogurt and Dairy Desserts - Yogurt and dairy dessert making and packing
  • Whey Products and Lactose - Detailed understanding of whey products and lactose production
  • Milk Protein Concentrates
  1. MPC Production and Packing – Milk Protein Concentrates production and packing
  2. Milk Composition and Testing and Spray Drying MPC – Principles of MPC production and packing 

DAIRY OPERATIONS

  • CIP - CIP and cleaning technologies 
Download our detailed Module Guide

STANDARD 300 TRAINING MODULES

Technical Mastery - Standard 300

These modules are designed to give specialised knowledge to operators of specific products or processes that will enable them to improve or optimise operation of the process.
The operator will learn in detail the particular specialised technical aspects of their products or process, they will be expected to gain understanding by involvement in exercises throughout the sessions.
Typically, these modules are ½ day classroom training including allowance for revision. Assessment is during the sessions, based on hands-on exposure to the process, or an assignment or exam after the session.

HIDE STANDARD 100 LIST
SHOW STANDARD 100 LIST
REVEAL LIST
HIDE LIST

STANDARD 300

DAIRY QUALITY

  • Milk Composition and Testing - Rapid testing of milk components
  • Microbiology and Pathogen Control - Microbiology testing and control in the dairy industry
  • Hygiene and Sanitation - Trace-back and troubleshooting

DAIRY PROCESSES

  • Milk Standardizing - Optimizing milk standardization
  • Membrane Filtration - Optimizing membrane performance
  • Evaporation - Optimizing evaporator performance
  • Spray Drying
  1. Optimizing Spray Dryer Performance
  2. Milk Powder Stickiness
  3. Dryer Fires and Explosions
  4. High Heat and Stable Milk Powders
  5. Spray Dryer Viscosity

DAIRY PRODUCTS

  • Specialty Milk Powders and Packing - Manufacture of specialty powders
  • UHT Liquid Milk Products - Optimizing and trouble-shooting in the manufacture of UHT products
  • Butter and Packing - Optimizing butter making performance
  • MPC Trouble Shooting and Optimization - Optimization and troubleshooting for MPC powder production.

DAIRY OPERATIONS

  • CIP
  1. Optimizing CIP Performance
  2. CIP Validation and Verification
Download our detailed Module Guide

Module Standards for every situation

STANDARD 100 TRAINING MODULES

Typically, these modules are one day classroom training including an allowance for revision. Assessment is during the sessions, based on an assignment or exam at the end of the session.
Introduction training.
The first five modules are mandatory induction modules for working in a food processing environment.
Introduction to processes and product training.
These modules cover product and processes relevant to the dairy processes on site.
Introduction to operations training.  
These modules cover operations topics beyond the production processing area.

HIDE STANDARD 100 LIST
Full Standard 100 LIST
REVEAL LIST
HIDE LIST

STANDARD 100 MODULES

DAIRY QUALITY

  • Milk Composition and Testing
  1. Milk Chemistry - Major milk components and their variables
  2. Product Testing - Introduction to product testing used in the dairy industry
  • Microbiology and Pathogen Control - Introduction to pathogen control in the dairy industry
  • Hygiene and Sanitation - GMP requirements in the dairy industry
  • Product Safety - Introduction to product safety in the dairy industry

DAIRY PROCESSES

  • Milk Production, Reception and Storage -  Introduction into milk production, collection, reception and storage
  • Liquid Milk Processing - Introduction to milk processing

DAIRY PRODUCTS

  • Milk Powders and Packing - An Introduction to milk powders and their common uses
  • Liquid Milk and Processing - Introduction to liquid milk and packing
  • Cheese and Packing - Introduction to cheese making and packing
  • Butter and Packing - Introduction to butter making
  • Casein, Drying and Packing - Introduction to casein, drying and packing
  • Yogurts Making - Introduction to yogurt making
  • Whey Products and Lactose - Introduction to whey products and lactose

DAIRY OPERATIONS

  • Sanitation and CIP - Cleaning, chemical safety and CIP
  • Quality Assurance Systems
  1. Quality Assurance System - Introduction to quality assurance systems in the dairy industry
  2. Product Quality - Introduction to customer expectations and product quality
  • Health and Safety - Introduction to health and safety regulations in the dairy industry
  • Maintenance and Engineering - Introduction to preventative maintenance
  • Structure and Operations in the Dairy Industry - Introduction to the structure and operations of the US dairy industry.
  • Warehousing and Distribution - Introduction to warehousing and distribution
  • Supply Chain and Logistics - Introduction to supply chain and logistics of the dairy industry
Download our detailed Module Guide

STANDARD 200 TRAINING MODULES

Knowledge Gain 
Participants would normally complete Technical Standard 200 modules related to the processes they operate or to understand the basic operation. 

Classroom training at this level is designed around giving a technical knowledge on the topic. The operator will learn in detail the particular technical aspects of the process, examples of different processes used and an understanding of current technologies.  They will be  expected to gain understanding by involvement in exercises throughout the sessions.

HIDE STANDARD 100 LIST
Full Standard 200 list
REVEAL LIST
HIDE LIST

DAIRY QUALITY

  • Milk Composition and Testing - Detailed milk chemistry and the effects of milk composition on processing and product functionality
  • Microbiology and Pathogen Control - Microbiology in the dairy environment
  • Product Safety - Food safety plan for product safety

DAIRY PROCESSES

  • Separation and Homogenization - Separation and heat treatment of liquid milk
  • Standardization- Multi component standardization and formulation
  • Blending and Batching- Principles of blending and batch control
  • Membrane Filtration - Principles of membrane filtration
  • Heat Treatment- Principles of heat treatment and pasteurization
  • Evaporation of Dairy Products  - Principles of evaporation of dairy products
  • Concentrate Handling - Concentrate properties and handling
  • Spray Drying
  1. Spray Drying in the Dairy Industry - Spray drying principles and their application to the spray drying of dairy products. 

DAIRY PRODUCTS

  • Milk Powders and packing - Milk powder products and packing - (as a category requested by the factory)
  • Infant Formulas and Packing - Manufacturing and packing infant formula
  • Liquid Milk and Packing
  1. Liquid Milk Products and Packaging - (as a category requested by the factory)
  2. Retorting Dairy Products – Principles of thermal processing of dairy products
  3. UHT Dairy Products – Optimizing and trouble-shooting in the manufacture of UHT products
  • Cheese Making and Packing
  1. Cheese making and packing – Principles of cheese making and packing
  2. Soft Cheese making and packing– Principles of soft cheese making and packing
  3. Hard Cheese making and packing– Principles of hard cheese making and packing
  4. Processed Cheese making and packing– Principles of processed cheese making and packing
  • Butter and Packing- Principles of butter making and packing
  • Butteroil and Packing - Detailed understanding of buttteroil manufacture and packing
  • Casein, Drying and Packing - Detailed understanding of acid, lactic, and rennet casein making
  • Yogurt and Dairy Desserts - Yogurt and dairy dessert making and packing
  • Whey Products and Lactose - Detailed understanding of whey products and lactose production
  • Milk Protein Concentrates
  1. MPC Production and Packing – Milk Protein Concentrates production and packing
  2. Milk Composition and Testing and Spray Drying MPC – Principles of MPC production and packing 

DAIRY OPERATIONS

  • CIP - CIP and cleaning technologies 
Download our detailed Module Guide

STANDARD 300 TRAINING MODULES

Technical Mastery - Standard 300 

These modules are designed to give specialised knowledge to operators of specific products or processes that will enable them to improve or optimise operation of the process. 
The operator will learn in detail the particular specialised technical aspects of their products or process, they will be expected to gain understanding by involvement in exercises throughout the sessions.
Typically, these modules are ½ day classroom training including allowance for revision. Assessment is during the sessions, based on hands-on exposure to the process, or an assignment or exam after the session.

HIDE STANDARD 100 LIST
Full Standard 300 list
REVEAL LIST
HIDE LIST

STANDARD 300

DAIRY QUALITY

  • Milk Composition and Testing - Rapid testing of milk components
  • Microbiology and Pathogen Control - Microbiology testing and control in the dairy industry
  • Hygiene and Sanitation - Trace-back and troubleshooting

DAIRY PROCESSES

  • Milk Standardizing - Optimizing milk standardization
  • Membrane Filtration - Optimizing membrane performance
  • Evaporation - Optimizing evaporator performance
  • Spray Drying
  1. Optimizing Spray Dryer Performance 
  2. Milk Powder Stickiness
  3. Dryer Fires and Explosions
  4. High Heat and Stable Milk Powders
  5. Spray Dryer Viscosity

DAIRY PRODUCTS

  • Specialty Milk Powders and Packing - Manufacture of specialty powders
  • UHT Liquid Milk Products - Optimizing and trouble-shooting in the manufacture of UHT products
  • Butter and Packing - Optimizing butter making performance
  • MPC Trouble Shooting and Optimization - Optimization and troubleshooting for MPC powder production.

DAIRY OPERATIONS

  • CIP
  1. Optimizing CIP Performance
  2. CIP Validation and Verification
Download a detailed
Module Guide

STANDARD 100

STANDARD
DETAILS
DETAILS

The classroom training at this level gives an introduction to the topics. The participant will be given either an overview of first principles or an introduction to the product or process outlined in these modules.

STANDARD 200

STANDARD
DETAILS
DETAILS

The operator will learn in detail particular technical aspects of a  process, examples of alternative processes/practices and an understanding of current technologies - learning is gained by involvement in exercises throughout the sessions.

STANDARD 300

STANDARD
DETAILS
DETAILS

Training at this level is designed around specialized technical knowledge. The operator will learn in detail the particular specialized technical aspects of products or processes, gaining understanding by involvement in session exercises.

"At our Batavia NY facility, we manufacture a wide range of dairy products... it is essential our staff possess the dairy knowledge associated with these processes. Ambrosia Training provide us with that knowledge, and we see the difference it makes to our operations on a daily basis."

DAN PLINSKI - VP Mfg, O-AT-KA Milk Products Cooperative Inc.

". . . amazing training that the trainers provided . . . I feel that a lot of the knowledge I had was enriched by the training and made me truly understand the [dairy industry] on a deeper level than I would have."

BOB HOSKING - US DAIRY CORP

"Trainer kept the group on task, kept everyone involved. This was a good review for the more experienced and will be good for all new employees"

BARRY HOSKING - US DAIRY MANAGEMENT

AMBROSIA'S Trainers

Ambrosia trainers are hand picked from the most experienced dairy industry experts from around the world. Each displays not only great breadth and depth of knowledge, but the ability to pass on that knowledge and enthusiasm for the dairy industry. Each boasts over 20 years in the dairy industry and are fully cognizant of the latest operational processes and technology advancements to maximize end-to-end production.

As each of our customers is unique Ambrosia will, after the discovery process, assign the right trainer with the equivalent experience to suit your unique operational/ training level requirements. If you would like more on the background of our trainers please contact us for more detail on qualifications, expertise and experience.

GET IN TOUCH

Born out of decades of experience in the New Zealand dairy industry, Ambrosia are now also based in Visalia California. The Ambrosia team are happy to discuss how we can fulfil your training needs, either immediately with our pre-prepared standard modules or by creating training unique to your business processes.

Call us, email us or use the contact form below.

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Please find our contact details below or use this form - we'll respond as quickly as possible.

Ambrosia Training US
Pacific Process US   P.O. Box 1566, Manhattan Beach, CA 90267
Ph +1 559-302-2430
Email  trainer@ambrosiatraining.com

Ambrosia Training Limited
Pacific Process NZ   P.O. Box 132 254, Sylvia Park Auckland 1644   Phone: +64 (9) 570 5064
Email  trainer@ambrosiatraining.com

© Ambrosia Training US -  Pacific Process US  P.O. Box 7568, Visalia, CA 93290 Ph +1 1 559-302-2430
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