Course Objectives & Requirements:

(1).Thorough understand the major compositions and hygienic quality of milk , what happens during storage, transfers and processing.

(2).Understand the main unit operation applied in the manufacture of milk products.

(3).Be aware of milk products example of the integration of knowledge of raw material and of processing in the manufacture of products .(such as liquid milk, ice cream ,concentrated  milk ,milk powder, fermented milk-yogurt)

Key points and Main Areas of Difficulty of the course  

(1).Microbiology of Milk  

(2).HACCP and Quality Assurance of Raw Milk  

(3).Dairy Process and Operation Units  

(4).Testing the Authenticity of Milk and Milk Products

Course Contents:

In Part I , “raw milk” discusses the chemistry, physics and microbiology of milk ,this provides the basis for understanding what happens during processing and storage.

In Part II “processing ”details the main unit operations applied in the manufacture of milk products. These are treated in some detail, including the influence of product and process variables on the result. Some general aspects of processing are also discussed.

Some highly specific processes , such as centrifugation, homogenization ,are discussed in product chapters.

In Part III “milk products” ,examples of the integration of knowledge of the raw material and of processing in the manufacture of products are discussed .the procedures needed to ensure consumer safety ,products quality \and efficient processing are treated .

The list of dairy products is almost endless and some groups have been selected because of their general importance or to illustrate relevant aspects.

Credits: 3