Training on Flavoured Milk and Pasteurization
Training on Flavoured Milk and Pasteurization held at UVAS | دودھ کی پاسچرائزیشن اور اضافی ذائقہ دار دودھ کی تیاری کے موضوع پر ٹریننگ کا اہتمام
پنجاب فوڈ اتھارٹی نے دودھ کے نام پر بکنے والے ڈیری ڈرنکس پر پابندی لگا دی
The Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, in collaboration with the Livestock Department, organized a five-day training course on Flavoured Milk and Pasteurization production technology for dairy professionals and livestock officers under the Capacity Building Project for Dairy Farmers and Industry Stakeholders.
The closing ceremony was attended by Vice Chancellor Prof. Dr. Naseem Ahmed and Director General Production of Livestock Department Dr. Nadeem, along with Director Livestock Rawalpindi Division Dr. Sarfraz Ahmed Chatha, Director Planning and Development Livestock Department Dr. Muhammad Ashraf, Project Director Dr. Muhammad Junaid, representatives of public and private dairy industry, officers of Livestock Department and farmers and dairy professionals.
Vice Chancellor Prof. Dr. Naseem Ahmed presented shields to the resource persons of the training course while Dr. Nadeem Badar distributed certificates among the training participants.
Addressing the closing ceremony, Prof. Dr. Naseem Ahmed thanked the Livestock Department for providing financial support to make the project a success.
He said that as livestock professionals, it is our responsibility to train other professionals as master trainers for the development of livestock and dairy sectors.
Dr. Nadeem said that human resources are an important asset of the livestock sector. It is extremely important to organize such training at the divisional level to enhance the professional skills of livestock professionals and staff.
In a five-day training course organized by the Dairy Technology Department at the Veterinary University, experts trained participants on various topics related to modern dairy farming practices, hygienic milking methods, cost-saving methods in modern dairy farming, quality and homogenization of pasteurization and flavored milk, different methods of production and packaging of flavored milk, and the use of advanced pasteurization techniques in the dairy industry.
