Webinar Library



The Webinar Program offers Australian dairy manufacturers access to the knowledge of world dairy experts. Over the past eight years, more than 200 webinars have been delivered to upskill Australian dairy manufacturers. The presentations have become a valuable training resource for participants.

Cheese

Acid and buffering during cheesemaking

This webinar goes through why acid and mineral balance are key to cheesemaking.

Cheddar Bytes – Quality features of Quicke's world renowned cheddar cheese

This webinar looks at the quality features of Quicke’s renowned cheddar cheese, which is a naturally aged clothbound cheese.

  • Cheddar Bytes webinar content

    PDF4.2 MB

Creating a unique Australian cheese

This presentation covers figures related to the current situation of the dairy market in Australia and worldwide.

  • Creating a unique Australian cheese webinar content

    PDF4.28 MB

Crescenza

Crescenza is one of the traditional cheeses from the plains of Northern Italy. This webinar by Emilia Brezzo walks through the essentials of making this classic cheese.

  • Crescenza webinar content

    PDF3.77 MB

Developing flavours in soft cheese

Learn how to to develop flavours like malt, fruit and mushroom in soft cheeses in this webinar from 2016.

  • Developing flavours in soft cheese webinar content

    PDF2.36 MB

Feta cheese quality

In this webinar, Wayne Austin walks through the fundamentals of ensuring quality in the production of feta cheese.

  • Feta cheese quality webinar content

    PDF414.35 KB

Microbiology of cheese rinds

This webinar investigates what is the microbial diversity in cheese rinds, the design principles and how we can use this knowledge to improve cheese quality.

  • Microbiology of cheese rinds webinar content

    PDF10.89 MB

Molten gold - the science behind cheese melts

Find out the science behind how cheese melts and the various types of melting for cheese, and external factors which effect cheese when it melts.

Reverse engineering cheese

This webinar covers reverse engineering cheese and troubleshooting cheese making from the bottom up, including size, shape, flavour, texture, body, and rind.

  • Reverse engineering cheese webinar content

    PDF837.94 KB

Salting techniques for cheesemaking

This webinar looks at the functions of salt as an ingredient, the order of salt tolerance, the concept of salt-in-moisture and more.

  • Salting techniques for cheesemaking

    PDF1.35 MB

Soft ripened white mould cheeses

This webinar looks at the science and the art involved in soft ripened white mould cheeses. Topics covered include cheesemaking technologies, food safety, pH goas and rennet.

  • Soft ripened white mould cheeses webinar content

    PDF2.64 MB

Understanding the crunch - a deep dive into cheese crystals

This webinar discusses cheese crystals and how we can understand the crunch in cheese.

  • Understanding the crunch webinar content

    PDF4.17 MB

Perfect soft mozzarella

There are many recipes and various types of Mozzarella produced in response to market demands and consumers. This webinar provides guidance to a broader vision, for those who want to know and produce this wonderful cheese.

  • Perfect soft mozzarella webinar content

    PDF1.16 MB

Bacteriophages in Dairy Fermentation

This webinar looks at bacteriophages – viruses that infect bacteria and the enemy of all cheese makers.

  • Bacteriophages in dairy fermentation webinar content

    PDF1.28 MB

Cleaning and sanitation

Controlling microbial spores

This webinar on controlling microbial spores presents information about milk spoilage basics, origin of spores, biofilm issues, minimising spores and CIP requirements.

  • Controlling microbial spores webinar content

    PDF1.43 MB

Detecting and eliminating post processing contamination

This webinar looks at post-pasteurization contamination patterns in fluid milk and helps you understand opportunities for improvement in your manufacturing processes.

  • Detecting and eliminating post processing contamination webinar content

    PDF5.2 MB

Dairy microbiology

Indicator organisms and their uses in dairy products

This webinar looks at indicators vs. index organisms and the long history of use in the food and water industry.

  • Indicator organisms and their uses in dairy products webinar content

    PDF1.92 MB

Persister cells - cells that keep on giving

This webinar looks at the difference between resistance and persistence as it relates to manufacturing with dairy.

  • Persister cells cells that keep on giving webinar content

    PDF2.07 MB

Emerging technologies and processes

The effects of ultrasound in dairy processing

This webinar looks at ultrasonics and sonochemistry, the effects of ultrasound on the deactivation of microbes and many other related topics.

  • The effects of ultrasound in dairy processing webinar content

    PDF3.87 MB

What's exciting in the way of whey?

This webinar covers everything you need to know about whey and how to use it.

  • Whats exciting in the way of whey webinar content

    PDF3.51 MB

Food safety

Improving the food safety culture of your business

Find out the latest in building, maintaining and reinforcing a food safety culture of your business. Set goals, create accountability and measure your success with the tips from Michael Kalish.

  • Improving the food safety culture of your business webinar content

    PDF1.98 MB

New technologies for sterilising of milk

Find out the newest technologies for sterilising milk, some important basic bacteriological facts and the concept about commercial sterility.

  • New technologies for sterilising of milk webinar content

    PDF1.27 MB

Safety of dairy products

This webinar will help you understand the definitions of verify or validate, considerations, tools and will give you examples of validation of the safety of dairy products.

  • Safety of dairy products webinar content

    PDF1.6 MB

Fresh dairy

Improving the creaminess of yoghurt

Find out how to improve the creaminess of yoghurt and fermented products by understanding the role of ingredients and processing routes.

  • Improving the creaminess of yoghurt webinar content

    PDF3.77 MB

Buttermilk

This webinar looks at the factors affecting milk composition, describes what buttermilk is, market prices and much more.

  • Buttermilk webinar content

    PDF4.41 MB

Sensory aspects of yoghurt quality

The presentation covers the sensory qualities of yoghurt including flavour, colour and appearance, taste, texture, feel/touch and sound.

  • Sensory aspects of yoghurt quality webinar content

    PDF3.35 MB

Microbiology of butter

This presentation looks at microbiological issues and specification for butter. It looks at the number one cause of downgraded butter and quality issues to be be aware of with buttermilk.

  • Microbiology of butter webinar content

    PDF1.11 MB

Trends in yoghurt products

This 2014 presentation looks at market trend in yoghurt products including consumer perception, forecasting, Greek yoghurt in the US, data on new product launches and more general trends.

  • Trends in yoghurt products webinar content

    PDF6.13 MB

Naturally cultured butter

This presentation is 'lessons from an accidental butter maker'. It goes through the definition of butter, historical references, and covers the categories of butter and biological acidification of butter.

  • Naturally cultured butter webinar content

    PDF1.26 MB

Technology of butter and buttermilk

This presentation explores what exactly butter is, the types and history of butter, butter in the US, why it tastes so good and more.

  • Technology of butter and buttermilk webinar content

    PDF6.58 MB

Fermented milk as a functional food

This presentation looks at public health and minimising illnesses with functional food, fermented milk and dairy products including yoghurt, yoghurt drinks, probiotics and prebiotics. It also covers main concerns and strategy for public health.

  • Fermented milk as a functional food webinar content

    PDF1.61 MB

Ice cream

Best quality practices for small scale manufacturing and scooping operations

This webinar looks at ice cream recipe development for batch-freezer operations, and optimal storage conditions for maximal shelf-life in scooping operations.

  • Best quality practices for small scale ice cream manufacturing webinar content

    PDF7.16 MB

Managing key ice cream properties using the freezing profile concept

This webinar looks at the freezing overview, relevant principles including freezing point, crystallization rules, water mobility and freeze concentration in addition to a freezing profile overview. 

  • Managing key ice cream properties using the freezing profile concept webinar content

    PDF1.34 MB

Novel use of sweeteners in ice cream

Understand the novel use of sweeteners in frozen dairy desserts - which is critical to the formulation, manufacturing, distribution and enjoyment of ice cream and other frozen desserts.

  • Novel use of sweeteners in ice cream webinar content

    PDF528.52 KB

The science, technology and art of dairy gelato style ice creams

Find out about the science and technology of dairy gelato-style ice creams - which is characterised by compositions that are lower in milk fat and milk solids.

  • The science technology and art of dairy gelato style ice creams webinar content

    PDF3.76 MB

Market insights and business development

Transitioning to online sales for dairy manufacturers

In response to the 2020 COVID-19 crisis which has produced an exceptionally challenging business environment for SME dairy processors, Sam Penny shares his insights as owner of online dairy business Cheese Therapy to transition your dairy manufacturing business to an online model and sell direct to the consumer.

Dairy Situation and Outlook 2018

This webinar explores three key themes of the outlook for the dairy industry in a point in time looking at market conditions, profitability, confidence and trust. It also factors in the results of the National Dairy Farmer Survey (NDFS).

  • Dairy Situation and Outlook 2018 webinar content

    PDF1.23 MB

Marketing to modern consumers

This webinar explains how to build branding basics for consumer loyalty. It also covers basic marketing principles including product, price, place and promotion.

  • Marketing to modern consumers webinar content

    PDF1.21 MB

Win and delight consumers with Aussie dairy products

This webinar provides techniques for how to win and delight consumers with Aussie dairy products in domestic and export markets with examples from the Food Innovation Centre.

  • Win and delight consumers with Aussie dairy products webinar content

    PDF4.15 MB

Milk

ESL milk processing

This webinar explains what ESL milk is, (extended shelf life milk), how it is produced with thermal and non-thermal technologies, microfiltration and bactofugation. It also looks at common heat treatments and how to package ESL products.

  • ESL milk processing webinar content

    PDF1.26 MB

Milk quality essentials

To ensure processed dairy products (milk, cheese, etc.) are of high quality, we need to start with a good quality raw milk and treat the finished products properly. This webinar goes through the essentials of milk quality.

  • Milk quality essentials webinar content

    PDF1.26 MB

Controlling quality in UHL and ESL milk

This webinar will take you through the tactics to control quality in UHT and ESL milk for export. Topics include flavour, age gelation, fat separation, sedimentation, non-sterility, package damage.

  • Controlling quality in UHL and ESL milk webinar content

    PDF2.14 MB

Is raw milk giving you a raw deal?

This presentation looks at the how the quality of raw milk determines the quality of dairy products. It looks at why quality is important, how to define quality, sources of contamination, testing and how to improve quality.

  • Is raw milk giving you a raw deal webinar content

    PDF2 MB

Heat stability of milk for pasteurisation and heat treatment

The presentation looks at the heat stability of milk and how poor heat stability may influence pasteurisation, sterilisation, UHT, in-container and evaluation factors.

  • Heat stability of milk for pasteurisation and heat treatment webinar content

    PDF1.98 MB

In the raw - pathogens and raw milk quality

Find out about raw milk quality parameters, prevalence of pathogens in raw milk, and the impact of raw milk consumption on public health.

  • In the raw webinar content

    PDF1.63 MB

Practical consequences of calcium addition to and removal from milk and milk products

The presentation evaluates the significance of calcium in milk, types of calcium, addition of calcium and calcium removal including how to prevent rennet-induced coagulation, delays in age gelation of UHT milk and how to reduce foaming.

  • Practical consequences of calcium webinar content

    PDF1.39 MB

Minerals in milk - the forgotten fraction

This presentation looks at the salt composition of milk, a model for the case in micelle and the UF permeate from milk and reversibility.

  • Minerals in milk webinar content

    PDF1.68 MB

The complexity of milk structure

Find out about the complexity of milk structure and why this makes diary products healthy.

  • The complexity of milk structure webinar content

    PDF4.31 MB

Process optimisation

The Maillaird reaction and implications for the dairy industry

  • The Maillaird reaction and implications for the dairy industry webinar content

    PDF2.2 MB

Milk powders during spray drying

This webinar will discuss what the ideal powder for the user and for the manufacturer is, what are the characteristics, droplet size and other considerations for whole milk powder manufacturing.

  • Milk powders during spray drying webinar content

    PDF4.92 MB

Product development

Developing beverages with dairy proteins

This webinar looks at the tactics for developing beverages with dairy proteins including meal replacements, sports drinks, energy drinks and yoghurt drinks.

  • Developing beverages with dairy proteins webinar content

    PDF1.23 MB

New product development for cheese makers

This webinar covers raw material and labour, equipment and utensils, construction, yield and other areas relating to developing new products for cheese makers.

  • New product development for cheese makers webinar content

    PDF2.49 MB

Novel protein ingredients for infant milk formula

This webinar is about understanding the challenge for infant formula development which is to best reproduce the composition and health benefits of human milk.

  • Novel protein ingredients for infant milk formula webinar content

    PDF2.78 MB

Sustainability

Sustainability in our dairy from pasture to plate

This webinar looks at sustainability from pasture to plate at Point Reyes Cheese, a family business in West Marin.

  • Sustainability in our dairy from pasture to plate webinar content

    PDF6.93 MB

Sustainability - what's it all about?

This webinar explains how sustainable development meets the needs of the present without compromising the ability of future generations to meet their own needs in the dairy sector.

  • Sustainability whats it all about webinar content

    PDF3.35 MB

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