Troubleshooting dairy culture problems

Webinar discussion

Troubleshooting in dairy culture and production involves identifying and resolving issues ranging from raw milk defects and herd health concerns to processing problems such as off-flavours and high bacterial counts. Effective troubleshooting requires a systematic approach to trace anomalies back to their root cause, whether microbiological, nutritional, or technical.

This presentation provides guidelines for addressing the most commonly observed production problems, suggests corrective measures, and highlights the information that should be recorded to enable a more comprehensive assessment.

Speaker

Jompie Burger

Jompie obtained a Diploma in Public Health from Technicon Pretoria.

While practising as an environmental health practitioner, he furthered his studies and obtained a BTech in Environmental Health, as well as a BA in Public Administration.

While serving as assistant head of Health Services at the Springs City Council, he expanded his expertise into food safety, which included further studies in food safety management systems.

After leaving local government in 1999, he became involved in product development, gained experience as the owner of an artisanal cheese factory, worked as a food safety consultant for various brands in the food industry, and served as an external food safety auditor in the retail sector.

In 2005, he became involved in the organised dairy industry by managing various statutory projects on behalf of the Dairy Standard Agency (DSA).

He is currently the general manager of the DSA, an independent non-profit organisation whose primary objective is to promote dairy quality and safety in the interests of both the industry and consumers. He serves on several Milk SA advisory committees, as well as technical committees of organisations such as the South African Bureau of Standards and the International Dairy Federation.