Level 3
Fellow
Mode
Self-Study
Trainer
Self Study | Level 3 – Milk Production
About
Milk Production
Learn how to assess milk like a cheesemaker. This advanced module will equip you to evaluate milk based on species, breed, feed, hygiene, protein-to-fat ratio, and compositional quality, and understand how each factor affects the flavour, texture, and yield of the cheese it produces. Discover how differences in farming, nutrition, and genetics influence the milk’s cheesemaking potential, and explore the tools and techniques used to assess and standardise milk for specific cheese styles.
About this course
Explore the science and craft of milk production from feed to vat. You’ll gain deep insight into how ruminants digest feed, how milk is produced and evaluated, and why compositional quality matters. Learn about udder anatomy, milk standardisation, and the impact of breed, species and feeding systems on the final cheese. Designed for those who want to bridge the gap between farm and creamery.
How it works
Get instant access to in-depth learning materials created by dairy and cheese industry experts. With structured, self-paced content, diagrams, and real-world examples, you’ll build confidence in evaluating milk for cheesemaking and applying your knowledge across a range of cheese types and production systems.
Prerequisites
This module is open to anyone interested in the science of milk and cheese. Prior knowledge from Level One or Level Two will be helpful, especially around milk composition and species differences, but it’s not essential. Get certified Passing the 76 question, multiple choice and short written answer, assessment in this core module counts towards your Level Three and Master of Cheese certification.
Get certified
Passing the 30 question, multiple choice and short written answer, assessment in this module counts towards your Level Three and Master of Cheese certification.
Course benefits at a glance
Anytime, anywhere
Study from anywhere in the world at a time that suits you with the Academy’s eLearning platform.
Learning road access
12 Months access to our Level Three (Fellow Certification) Learning Road and Level Three exam.
Exclusive Delegate Resources
Downloadable digital delegate pack with informative visual guides to use alongside the Learning Road.
Cheese Library
12 Months Access To Our Academic Cheese Library (Over 450 Cheeses)
Instant Access
Start studying immediately!
Course Dates
Self Study | Level 3 – Milk Production
Choose a date and time
Milk Production
- Anytime
£75.00
Audience
Who is this course for?
This module is ideal for cheesemakers seeking to optimise yield and quality by understanding milk variability, as well as affineurs and retailers who want deeper insight into how milk influences flavour and texture. It’s also valuable for dairy producers and farm managers looking to align feeding and breeding with cheesemaking goals, milk buyers and technical consultants involved in quality assessment, and Level 2 graduates ready to apply their knowledge to more advanced, real-world production challenges.
Cheesemakers
Anyone who makes cheese or is just starting out, either commercially or as a hobby
Senior Retail Professionals
Within a cheese retail environment
Product Development & Technical Managers
Within a cheese retail environment
Cheesemongers
Cheese Shop owners and Counter Managers/Supervisors
Chefs & Front of House Managers
For those that cook with and serve cheese in a hospitality environment
Sommeliers
Anyone with an interest in wine and drinks pairings
What You'll Learn On This Self Study Course
Take a look at what you’ll learn on our Level Three (Fellow Certification) Self Study Course.
What you’ll learn
Milk is more than just a raw ingredient, it’s the foundation of every cheese. This advanced-level module explores the journey of milk from ruminant digestion to cheesemaking potential, revealing how nutrition, breed, and farm practice all shape the final product. Building on knowledge from Levels 1 and 2, this Level 3 module brings together biology, animal husbandry, and dairy science to show how the choices made on the farm directly influence quality in the creamery.
Ruminant digestion and milk production
Understand how cows, goats, and sheep convert feed into milk, and how species, breed, and diet affect yield and quality.
Feeding for cheesemaking
Explore how different feeding systems and farming practices influence milk’s suitability for cheese.
Milk composition and quality
Learn to evaluate both hygienic and compositional quality of milk, and why both matter to cheesemakers.
Gallery
Gallery
Training Partner
Academy of Cheese
Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.
About
Milk Production
Learn how to assess milk like a cheesemaker. This advanced module will equip you to evaluate milk based on species, breed, feed, hygiene, protein-to-fat ratio, and compositional quality, and understand how each factor affects the flavour, texture, and yield of the cheese it produces. Discover how differences in farming, nutrition, and genetics influence the milk’s cheesemaking potential, and explore the tools and techniques used to assess and standardise milk for specific cheese styles.
About this course
Explore the science and craft of milk production from feed to vat. You’ll gain deep insight into how ruminants digest feed, how milk is produced and evaluated, and why compositional quality matters. Learn about udder anatomy, milk standardisation, and the impact of breed, species and feeding systems on the final cheese. Designed for those who want to bridge the gap between farm and creamery.
How it works
Get instant access to in-depth learning materials created by dairy and cheese industry experts. With structured, self-paced content, diagrams, and real-world examples, you’ll build confidence in evaluating milk for cheesemaking and applying your knowledge across a range of cheese types and production systems.
Prerequisites
This module is open to anyone interested in the science of milk and cheese. Prior knowledge from Level One or Level Two will be helpful, especially around milk composition and species differences, but it’s not essential. Get certified Passing the 76 question, multiple choice and short written answer, assessment in this core module counts towards your Level Three and Master of Cheese certification.
Get certified
Passing the 30 question, multiple choice and short written answer, assessment in this module counts towards your Level Three and Master of Cheese certification.
Course benefits at a glance
Anytime, anywhere
Study from anywhere in the world at a time that suits you with the Academy’s eLearning platform.
Learning road access
12 Months access to our Level Three (Fellow Certification) Learning Road and Level Three exam.
Exclusive Delegate Resources
Downloadable digital delegate pack with informative visual guides to use alongside the Learning Road.
Cheese Library
12 Months Access To Our Academic Cheese Library (Over 450 Cheeses)
Instant Access
Start studying immediately!
Course Dates
Self Study | Level 3 – Milk Production
Choose a date and time
Milk Production
- Anytime
£75.00
Training Partner
Academy of Cheese
Not for profit organisation, all about cheese, the Academy accreditation programme leads from beginner to Master of Cheese.
Audience
Who is this course for?
This module is ideal for cheesemakers seeking to optimise yield and quality by understanding milk variability, as well as affineurs and retailers who want deeper insight into how milk influences flavour and texture. It’s also valuable for dairy producers and farm managers looking to align feeding and breeding with cheesemaking goals, milk buyers and technical consultants involved in quality assessment, and Level 2 graduates ready to apply their knowledge to more advanced, real-world production challenges.
Cheesemakers
Anyone who makes cheese or is just starting out, either commercially or as a hobby
Senior Retail Professionals
Within a cheese retail environment
Product Development & Technical Managers
Within a cheese retail environment
Cheesemongers
Cheese Shop owners and Counter Managers/Supervisors
Chefs & Front of House Managers
For those that cook with and serve cheese in a hospitality environment
Sommeliers
Anyone with an interest in wine and drinks pairings
What You'll Learn On This Self Study Course
Take a look at what you’ll learn on our Level Three (Fellow Certification) Self Study Course.
What you’ll learn
Milk is more than just a raw ingredient, it’s the foundation of every cheese. This advanced-level module explores the journey of milk from ruminant digestion to cheesemaking potential, revealing how nutrition, breed, and farm practice all shape the final product. Building on knowledge from Levels 1 and 2, this Level 3 module brings together biology, animal husbandry, and dairy science to show how the choices made on the farm directly influence quality in the creamery.
Ruminant digestion and milk production
Understand how cows, goats, and sheep convert feed into milk, and how species, breed, and diet affect yield and quality.
Feeding for cheesemaking
Explore how different feeding systems and farming practices influence milk’s suitability for cheese.
Milk composition and quality
Learn to evaluate both hygienic and compositional quality of milk, and why both matter to cheesemakers.
Gallery
Gallery
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Contact
Contact the Academy of Cheese
If you have any questions about this course, or would like to find out more, use the form opposite to contact the Academy of Cheese.
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