Dairy Technology

Catalog description

This course provides general knowledge on dairy technology as well as on various processing technologies regarding the science behind a variety of dairy products. It is designed to give a thorough understanding of the composition and properties of milk, and of the physical and chemical changes occurring in milk during processing and storage. These products include fluid milk, fermented dairy products, concentrated and dried dairy products, butter, cream and various frozen dairy desserts. Principles and practices in assembling, receiving, processing, and packaging milk and dairy products, including beverage, frozen, cream, butter, concentrated and fractionated milks, dried milks, casein, and lactose.