KURSUS INI MERANGKUMI KOMPOSISI SUSU, FISIOLOGI LAKTASI, PEMPROSESAN SUSU CAIR, HASILAN SUSU CAIR DAN PEKAT, KLASIFIKASI DAN TERMINOLOGI KRIM, MENTEGA DAN AMF, KLASIFIKASI DAN TERMINOLOGI AISKRIM, PEMPROSESAN YOGURT, KEJU DAN SUSU TEPUNG, SISTEM SANITASI(THIS COURSE COVERS MILK COMPOSITION, PHYSIOLOGY OF LOCATION, PROCESSING OF FLUID MILK, CONCENTRATED MILK AND THEIR PRODUCTS, CLASSIFICATION AND TERMINOLOGY OF CREAM, BUTTER AND AMF, CLASSIFICATION AND TERMINOLOGY OF ICE CREAM, PROCESSING OF YOGURT, CHEE)