Dairy Product Technology

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.

 

 

Education

MSc Programme in Food Science and Technology

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:

Knowledge:

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

- 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.


Competences:

- 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.

 

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

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)

 

Competencies equivalent to LLEK10190 "Milk processing".

ECTS
7,5 ECTS
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.
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
More than one internal examiner
Criteria for exam assessment

Cf. learning outcome

Single subject courses (day)

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