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Courses
General modules __ Interior Design
General modules __ Interior Design
Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
Animal Health
ANHDC302: Concentrates Feeds Preparation and Distribution
ANHBD302 - Domestic Animal Body Description
CCMs__ Forestry
CCMs__ Forestry
View all
Courses
General modules __ Interior Design
General modules __ Interior Design
Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
Animal Health
ANHDC302: Concentrates Feeds Preparation and Distribution
ANHBD302 - Domestic Animal Body Description
CCMs__ Forestry
CCMs__ Forestry
FOPMR302: Raw Milk Reception
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DIGITAL INTERACTIVE CONTENT
FOPMR302
Learning Outcome 2: Receive Milk
Indicative Content 2.4: Keep records of received raw milk
Indicative Content 2.4: Keep records of received raw milk
◄ Indicative Content 2.3: Cool the raw milk
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Introduction 1.0
Indicative Content 1.1: Select Cleaning products
Indicative Content 1.2: Cleaning the work area, tools, equipment for raw milk reception
Indicative Content 1.3: Monitor the functionality of raw milk reception tool
Indicative Content 2.1: Control the quality of raw milk
Indicative Content 2.2: Filter the raw milk
Indicative Content 2.3: Cool the raw milk
Introduction 3.0
Indicative Content 3.1: Grade milk by fat
Indicative Content 3.2: Grade milk by total bacteria count
Indicative Content 3.3: Grade milk by density
References
Introduction 3.0 ►
FOPMR302
Course Overview
Learning Outcome 1: Prepare Work Area
Learning Outcome 2: Receive Milk
Learning Outcome 3: Grade the Milk
Sources
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