Dairy technology 1 (5cr)

Evaluation scale

1-5

Objective

Upon completion of the course, the student will
- be able to define the specific characteristics of milk as raw material and the potential for use of the different components of milk
- be able to define the dairy manufacturing processes and equipment
- be able to assess specific requirements of the packaging of dairy products
- be able to explain to the international structure of milk production and the main companies
- be able to assess product quality factors.

Content

- Composition and quality components of milk
- Milk processing in dairies
- Production of soured milk products, butter, ice cream, cheese and light spreads
- Probiotics and functional dairy foods

Materials

Lecturer's material.
Bylund, G. 2003. Dairy Processing Handbook. Second revised edition. Tetra Pak Processing System Ab. 452 s.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_EN&bibId=21432

Teaching methods

Lectures and laboratory work (compulsory attendance)

Employer connections

None

Student workload

Total work load of the course: 80 h
- of which scheduled studies: 64 h
- of which autonomous studies: 66 h

Assessment criteria, satisfactory (1)

Satisfactory (1...2): The student knows and understands to a basic concepts and methods of dairy processing, and is able to apply them to usual problems.

Good (3...4): The student is familiar with milk chemistry and the concepts and methods of dairy processing, and is able to apply them to different types of problems. The student is able to combine the accumulated knowledge and skills with previous experiences in the subject.

Excellent (5): The student is familiar with milk chemistry and the concepts and methods of dairy processing, and is able to apply them to a variety of different problems of dairy technology. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Qualifications

Food Processes and Fluid mechanics and heat transfer