PDQ-21806 Milk in the Dairy Chain


Credits 6.00

Teaching methodContact hours
One day excursion4
Problem-based learning12
Course coordinator(s)ir. HJF van Valenberg
Lecturer(s)ir. HJF van Valenberg
dr. ir. KA Hettinga
prof. dr. ACM van Hooijdonk
Examiner(s)prof. dr. ir. MAJS van Boekel
prof. dr. ACM van Hooijdonk

Language of instruction:


Continuation courses:

Dairy Physics and Chemistry; Dairy Science and Technology


The course deals with the variability of milk composition, the factors that influence milk variability and the influence of variability on dairy products and ingredients. Some important topics of the course are: composition, variability and quality of raw milk, milk production systems, dairy processes, valorization of milk and health aspects of dairy products.

Learning outcomes:

At the end of this course a student is expected to be able to create insights in the essential aspects of milk as the basic raw material used by the dairy industry for the different products and ingredients


Class teaching, case studies, excursion.


Written examination, and reports of case studies.


Course book.

Restricted Optional for: BFTFood TechnologyBSc2MO
Compulsory for: WUFAOBSc Minor Foods of Animal Origin2MO