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Leather goods production
Curriculum structure and ToG_Leather goods
Core Modules_CCMs_Leather goods production
CCMs_Leather goods production
MANUFACTURING TECHNOLOGY
mechanical machine production
SPOT WELDING
PERFORM BENCH WORK
aluminium profiles assembling process
BENDING OPERATION
PREVENTIVE MAINTENANCE
L4 BUILDING CONSTRUCTION
Tile Works
APPLY BUILDING CONSTRUCTION DRAWING
REINFORCEMENTS STEEL BARS WORKS
TERRAZO WORKS
CONCRETE WORKS
QUANTIFYING CONSTRUCTION WORKS
General modules __ Interior Design
General modules __ Interior Design
View all
Courses
Leather goods production
Curriculum structure and ToG_Leather goods
Core Modules_CCMs_Leather goods production
CCMs_Leather goods production
MANUFACTURING TECHNOLOGY
mechanical machine production
SPOT WELDING
PERFORM BENCH WORK
aluminium profiles assembling process
BENDING OPERATION
PREVENTIVE MAINTENANCE
L4 BUILDING CONSTRUCTION
Tile Works
APPLY BUILDING CONSTRUCTION DRAWING
REINFORCEMENTS STEEL BARS WORKS
TERRAZO WORKS
CONCRETE WORKS
QUANTIFYING CONSTRUCTION WORKS
General modules __ Interior Design
General modules __ Interior Design
FOPMR302: Raw Milk Reception
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INTERACTIVE CONTENT
FOPMR302
Learning Outcome 3: Grade the Milk
Indicative Content 3.2: Grade milk by total bacteria count
Indicative Content 3.2: Grade milk by total bacteria count
◄ Indicative Content 3.1: Grade milk by fat
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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
Indicative Content 2.4: Keep records of received raw milk
Introduction 3.0
Indicative Content 3.1: Grade milk by fat
Indicative Content 3.3: Grade milk by density
References
Indicative Content 3.3: Grade milk by density ►
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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