Dairy technology 2 (2cr)

Evaluation scale

1-5

Objective

Upon completion of the course, the student will
- learn how to build a milk procesess about unit operations
- be able to understand the manufacturing processes connections to the production technology
- be able to evaluate the ingredients and process steps of the effects of the characteristics of the finished product and know how to make the changes necessary for product quality in manufacturing processes.

Content

Building-blocks of dairy processing
- Heat exchangers
- Centrifugal separators and milk fat standardisation systems
- Homogenisers
- Membrane filters
- Evaporators
- Deaerators
- Pumps
- Pipes, valves and fittings
- Tanks
- Service systems
- Special dairy products

Materials

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

Teaching methods

Luennot ja harjoitukset

Employer connections

None

Student workload

Total work load of the course: 52 h
- of which scheduled studies: 24 h
- of which autonomous studies: 28 h

Assessment criteria, satisfactory (1)

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

Good (3...4): The student is familiar with the concepts and methods of dairy technology, 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 the concepts and methods of dairy technology, and is able to apply them to a variety of different problems. The student has demonstrated creativity and innovation, and is able to find new meanings when applying what they have learned.

Qualifications

Dairy technology 1