PDQ-32306 Dairy Science and Technology

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

Food Physics, Functions and Properties of Foods, Food Process Engineering, Properties of Milk

Contents:

The course deals with all the aspects of milk-processing using unit processes commonly used in the food industry (cooling, heating, homogenisation, centrifugation, evaporation, drying, fermentation, packaging and such like).These processes are being used to convert milk into its products like milk products, cheese, butter and specific dairy based powders and ingredients.

Learning outcomes:

At the end of this course a student is expected to be able to:
- recognize all kinds of aspects of milk-processing using processes commonly used in preparing dairy products- - to develop the skills in manufacturing dairy products;
- to apply knowledge from basic disciplines in manufacturing dairy products.

Activities:

The students are required to study the lecture notes and to participate actively in the lectures. The course covers also a practical to demonstrate the content of the lectures by experiments. The programme includes half a day time for participation in an appropriate excursion.

Examination:

Written examination, performance during the practical and report of practical.

Literature:

Course book based on: Dairy Technology (1999). Walstra, P. et al. Marcel Dekker, New York.