Kursussøgning, efter- og videreuddannelse – Københavns Universitet

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Kursussøgning, efter- og videreuddannelse

Dairy Product Technology

Practical information
Study year 2016/2017
Block 4
Programme level Full Degree Master
Course responsible
  • Richard Ipsen (2-756c4369727267316e7831676e)
  • Department of Food Science
Course number: NFOK16004U

Course content

The course primarily deals with the following subjects:

Fluid milk products: Pasteurized milk and cream products, incl. flavoured milks, UHT milk and other dairy products, recombined milk, fermented milks, effect of fermentation on milk components, structure formation in acidified milk gels, processing of specific fermented milks

Cheese: Milk treatment for cheese making, renneting of milk, production of different cheese types, ripening of cheese.

Dried and concentrated milks: Influence of processing on the properties of condensed milks, milk powder, dried whey products and caseinates.

Butter and dairy spreads: Treatment of cream, processing of cream into butter and spreads, properties of final products

Ice cream: Ingredients and their influence, ice cream mix, processing and freezing of mix, properties of final ice cream.



Learning outcome

The overall aim of the course is to provide students with in-depth knowledge of the technology involved in processing of fluid milk products (incl. fermented milks), butter, cheese, dried and concentrated milks and ice cream.

After completing the course the student should be able to:


- Sum up on the major factors influencing dairy product manufacture and quality.
- Sum up the main unit operations performed to produce dairy products.

- Apply the principles of colloid science to processing of dairy products.
- Apply obtained knowledge of dairy technology to pilot plant practicals and analyses on dairy products.

- Reflect on how the various unit operations affect dairy product quality.
- Reflect on how colloidal interactions can be controlled in order to produce stable dairy products.
- Reflect over the interplay between society as a whole and the dairy industry.
- Structure reports from practicals and handle treatment and discussion of obtained data.


- Discuss how the technology behind manufacture of dairy products affect final product quality
- Work effectively in a group during pilot plant and laboratory practicals
- Interact with professionals in the dairy industry and associated organizations.


Recommended prerequisites

Competencies equivalent to LLEK10190 "Milk processing".

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MSc Programme in Food Science and Technology


Study Board of Food, Human Nutrition and Sports

Course type

Single subject courses (day)


1 block


This course will be held as a combination of lectures and seminars between the teacher and the students.
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Teaching and learning methods

Lectures/seminars, where the students interact with the teacher on selected topics from the curriculum. Project work in the dairy pilot plant and laboratory.


This course is only offered for students that follow this course as a part of a specialised approved curriculum. If the student has not been approved for this special curriculum, it is not possible to follow this course. Instead all other students should follow the course Dairy Product Technology 1 in block 3.




Lecture notes and scientific papers form the curriculum of the course.
In addition we will use parts of Walstra, P., Wouters, J.T.M. and Geurts T.J. (2006) 'Dairy Science and Technology', CRC Presss, London, as textbook (available as ebook from UCPH Library)



Category Hours
Lectures 10
Project work 64
Guidance 12
Preparation 90
Seminar 15
Exam 15
English 206


Type of assessment

Oral examination, 20 min
3 weeks before the examination, all examination questions (covering the essential issues of the course) are handed out. At the time of examination, one question is drawn, and the examination proceeds without preparation time.


All aids allowed

Marking scale

7-point grading scale

Criteria for exam assessment

Cf. learning outcome

Censorship form

No external censorship
More than one internal examiner


Same as ordinary exam. Exam requirements can be met before reexamination. All project reports must be handed in no later than two weeks before reexamination. Project reports must be approved.

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