CDIC Resources
New Dairy Foods Manufacturing On-Line Certificate available in Spanish from Oregon State.
This 23-module series was created with input from dairy manufacturing professionals to provide plant-ready, credentialed training for team members at all levels - from new hires to supervisors. It complements the English version previously launched, offers flexible training/specialization options, and bulk enrollment discounts are available to processors.
Dairy-Manufacturing-Flier-Spanish Version
Dairy-Manufacturing-Flier-English Version
CDIC Processors' Guides & Formulations:
1 Frozen Desserts and Novelties Processors Guide
2 Milk Based Beverages Processors Guide
3 Whey Based Beverages Processors Guide
4 Dips and Spreads Processors Guide
5 Drinkable Yogurt & Fermented Drinks Processors Guide
6 Coffee and Tea RTD Beverages Processors Guide
Collaborator Facilities
CDIC collaborator facilities throughout the State are available to assist with product development and pilot-scale trials. A full listing of equipment is available in the Dairy Centers Guide.
Processors are invited to contact facilities directly to discuss proprietary projects. Technical support is also available from CDIC consultants and subject matter experts on an as-needed basis.
The pilot plant at Cal Poly, San Luis Obispo is a 8,000 sq.ft. + facility available for trials on a fee-for-service basis. The facility and creamery feature pasteurizer and microthermics units, cheesemaking vats, ice cream freezers, filtration and spray drying equipment.
The Milk Processing Lab at UC Davis is designed to be highly flexible and features pilot plant scale processing equipment, including pasteurizer and microthermics, membrane filtration, cream separator, fermenter, and other small-scale equipment.
The dairy processing plant at Fresno State can manufacture ice cream, butter, fluid milk, cheese and is a commercially certified facility. Sensory evaluation services are available in the Jordan Agricultural Research Center located close to the creamery unit.
Chapman University Food Innovation supports food companies with projects and small-scale trials using equipment in the state-of-the-art Ranney Food Processing Laboratory. The FDA registered laboratory is outfitted with new equipment including a Microthermics UHT/HTST system with in-line homogenizer, stand-alone homogenizer, spray dryer and blast freezer.
Dairy Resources
California Dairy Foods Research Centers and National Dairy Foods Research Centers.
This guide features a comprehensive listing of capabilities, equipment, staff and researchers contacts at CalPoly San Luis Obispo, Fresno State and UC Davis. Download the Guide to Research and Innovation Resources (PDF).
Training Resources
CDIC consistently partners with global dairy industry experts to bring knowledge and resources to California Dairy Processors and others in the dairy industry. If we have been given permission, we will share material from our Short Courses, Conferences and other events. You will find that here and we are confident you will find this information helpful. Content is categorized by event name and date.
Crafting the Perfect Creamer - August 6 - 7, 2025
- For resources from this course contact Veronique Lagrange: vlagrange@cmab.net or Anuradha Prakash: prakash@chapman.edu
Product Development & Innovation - Best Practices for the Dairy Industry - August 19 - 21, 2025
Ideation and Early Product Development Milk Pricing, Market Dynamics, Competitive Landscape Dairy Science Basics for Product Developers Regulatory Considerations
Milk Pricing, Market Dynamics, Competitive Landscape
Dairy Science Basics for Product Developers
Prod Development & Software Tools
Dairy Product Formulation Techniques
Process Optimization & Scale-Up
IP Protection - Researching & Understanding Patents
Shelf Life & Stability Testing Dairy
Building a Dairy Shelf- Life Study
R&D in Practice- Fruity Milks & Ice Cream Innovations
Sensory Evaluation of Innovative Dairy Products
Creating the Perfect Pitch for Management
Filtration of Milk & Dairy Products - Dairy Products 301 - September 11, 2025
Why Filter Milk & Whey? Market Drivers & Milk Composition Overview
Membrane Filtration systems in Dairy Plants
Membrane Filtration Technologies & Best Practices
Advanced Sanitation Practices for Quality & Compliance
Dairy Economics & Pricing Dynamics
Real-World Applications & Case Studies for Dairy & Pilot Plants
Dairy Products, Process & Packaging Innovation Conference - February 24 - 26, 2026
Stabilizing Color with Dairiy Proteins
Growth Markets for Fluid Dairy Products & Butter
Non-thermal Treatment of Milk Products
All Natural Extruded Cheese Snacks
Adding Value to Milk with Soluble Fibers
World Demand for Cheese & Dairy Powders
Marketing Dairy Proteins & Claims
Protein Intake - Is 25g per Serving Still Adequate
Overview - International Innovation
Dairy Foods 101 - Trends, Composition & Processing Fundamentals - March 18, 2026
Milk Quality, Milk Composition, Dairy Products Standards
Milk Microbiology, Cleaning, Sanitation and Shelf Life
Sensory, Nutritional and Functional Properties
Overview of Dairy Foods Safety and Inspection
Unit Operatons in Dairy Processing
Fluid Milk, Cream and Butter Manufacturing
Principles of Filtration for Milk, Cheese and Dairy Products
High Protein Dairy Products Manufacture and Formulations
Filtration of Milk & Dairy Products
May 7, 2026
Pricing of Milk & Filtered Dairy Ingredients
Yogurt & Fermented Milk Products
June 15 - 16, 2026
LandscapeCalifiornia Health & Dietary Trends
Fundamentals of Fermented Dairy Foods
Developing Fiber Enriched Yogurt
Beneficial Clostridiium Consume Bovine milk-derived Glycans
Role of Machine Learning in Dairy Ingredients & Fermented Dairy Products
Positioning Fermented Dairy in Healthy Eating Patterns
What Makes Dairy Foods So Healthy
Bioiactives from Dairy Streams
Best Practices in R&D - Product Development Success
July 29 - 30, 2026
Where Is the Next 100M Dairy Product?
Product Design & Formulation Fundamentals
Anticipating & Solving Equipment & Processing Constraints
The Sensory Toolkit : Knowing When & How to Test
Designing Products for Successful Scale-Up
Smarter Pilots: Prototyping & Designing Trials
Economics of Innovation: Cost Modeling from Ingredient to Shelf
Real Products, Real Decisions: Scale-Up in Practice
High Protein Dairy Products
September 15 - 16, 2026
Cultured Dairy - Innovation Opportunities
What Consumers Know About Protein
Equipment Advances & Emerging Processing Technologies
Ingredient Systems Beyond Protein
Optimizing Dairy for Whole Body Health
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