Dairy Product Technology 1 (old)

Course content

The course primarily deals with the following subjects:

Fluid milk products: Pasteurized milk and cream products, incl. flavoured milks, UHT milk and recombined dairy products.

Fermented milk products: Effect of fermentation on milk components, structure formation in acidified milk gels, processing of fermented milk products, including concentrated fermented milks and cream cheeese

Cheese: The main processing steps for manufacture of cheese, factors influencing cheese yield

Dried and concentrated milks: Influence of processing on the properties of concentrated milk products and milk powders

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.




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, dried and concentrated milks as well as 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.
  • Structure reports from practicals and handle treatment and discussion of obtained data.
  • 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.


  • 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, project work in the dairy pilot plant and laboratory and excursions.

Minor costs for one-day excursions (e.g. transportation) are paid by the students.

See Absalon for a list of course literature. The curriculum will include lecture notes and scientific papers in addition to parts of a textbook.


Qualifications corresponding to having completed the Dairy Internship is recommended.
We also recommend qualifications within the field of milk processing.

Academic qualifications equivalent to a BSc degree is recommended.

Continuous feedback during the course of the semester
Peer feedback (Students give each other feedback)
7,5 ECTS
Type of assessment
Oral examination, 20 min
3 weeks before the examination, all examination questions (covering the essential issues dealt with in 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
Censorship form
No external censorship
Several internal examinors
Criteria for exam assessment

See Learning Outcome.

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 25
  • Preparation
  • 80
  • Excursions
  • 24
  • Project work
  • 64
  • Guidance
  • 12
  • Exam
  • 1
  • English
  • 206


Course number
7,5 ECTS
Programme level
Full Degree Master

1 block

Block 3
The course is for students admitted in February 2021 or before
The number of seats may be reduced in the late registration period
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Contracting faculty
  • Faculty of Science
Course Coordinators
  • Anni Bygvrå Hougaard   (4-66676d6c456b74746933707a336970)
  • Serafim Bakalis   (7-6a69736974717b486e77776c36737d366c73)
Saved on the 07-12-2021

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Courseinformation of students