Dairy technology (3 cr)

Evaluation scale

1-5

Objective

tudents are able to define the specific characteristics of raw milk as raw materials and the possibilities of utilizing different components.
Students are able to define the main methods of production of dairy products.

Content

Composition of raw milk and its quality factors
Common dairy prosesses
Manufacture of sour milk products, ice cream, cheeses, butter and spreads.

Materials

Dairy Processing Handbook (2023). Tetra Pak. https://dairyprocessinghandbook.tetrapak.com/

Student workload

Lectures 24 h
Independent learning 56 h

Assessment criteria, satisfactory (1)

The student has completed the approved assignments. The student knows and satisfactorily understands the related phenomena, basic concepts and methods.

Assessment criteria, good (3)

The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student is able to combine the lessons he has learned with his previous experiences in the subject

Assessment criteria, excellent (5)

The student has completed the approved assignments and actively participated in the course. The student knows the related phenomena, basic concepts and methods and is able to apply them in solving the usual issues. The student has demonstrated creativity and innovation and is able to find new meanings when applying what they have learned.

Qualifications

Food Microbiology and Process Hygiene
Food technology basic
Food Chemistry