Dairy Science and Technology
The chemistry and processing of milk, cheese, yogurt and other dairy products.
FDSC-410 Year 4 3 credits 12 lessons planned ▶ Video lessons coming soon
Offered by HSM University · Food Science
Course content
- 1Milk compositionComing
- 2Milk proteinsComing
- 3Milk fatComing
- 4Raw milk qualityComing
- 5Fluid milk processingComing
- 6Cream, butter and ice creamComing
- 7Cheese scienceComing
- 8Cheese varietiesComing
- 9Fermented milks and yogurtComing
- 10Milk powders and ingredientsComing
- 11Dairy plant sanitationComing
- 12Developing a dairy productComing
Requirements
Recommended background. You can start any course at any time.
Description
The chemistry and processing of milk, cheese, yogurt and other dairy products.
Part of the Agriculture & Food stream, typically taken in year 4.