LLEK10243U Dairy Product Technology
The course primarily deals with the following subjects:
Fluid milk products: Pasteurized milk and cream products, incl.
flavoured milks, UHT milk and other dairy products, recombined
milk, fermented milks, effect of fermentation on milk components,
structure formation in acidified milk gels, processing of specific
fermented milks
Cheese: Milk treatment for cheese making, renneting of milk,
production of different cheese types, ripening of cheese.
Dried and concentrated milks: Influence of processing on the
properties of condensed milks, milk powder, dried whey products and
caseinates.
Butter and dairy spreads: Treatment of cream, processing of cream
into butter and spreads, properties of final products
Ice cream: Ingredients and their influence, ice cream mix,
processing and freezing of mix, properties of final ice cream.
The overall aim of the course is to provide students with
in-depth knowledge of the technology involved in processing of
fluid milk products (incl. fermented milks), butter, cheese, dried
and concentrated milks and ice cream.
After completing the course the student should be able to:
Knowledge:
- Sum up on the major factors influencing dairy product manufacture
and quality.
- Sum up the main unit operations performed to produce dairy
products.
- Reflect on how the various unit operations affect dairy product
quality.
- Reflect on how colloidal interactions can be controlled in order
to produce stable dairy products.
- Reflect over the interplay between society as a whole and the
dairy industry.
Skills:
- Apply the principles of colloid science to processing of dairy
products.
- Apply obtained knowledge of dairy technology to pilot plant
practicals and analyses on dairy products.
- Structure reports from practicals and handle treatment and
discussion of obtained data.
Competences:
- Discuss how the technology behind manufacture of dairy products
affect final product quality
- Work effectively in a group during pilot plant and laboratory
practicals
- Interact with professionals in the dairy industry and associated
organizations.
Lecture notes and scientific papers form the curriculum of the
course.
In addition we will use parts of Walstra, P., Wouters, J.T.M. and
Geurts T.J. (2006) 'Dairy Science and Technology', CRC
Presss, London, as textbook (available as ebook from UCPH
Library)
- Category
- Hours
- Exam
- 15
- Excursions
- 24
- Guidance
- 12
- Lectures
- 25
- Preparation
- 66
- Project work
- 64
- Total
- 206
As
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Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 min3 weeks before the examination, all examination questions (covering the essential issues of the course) are handed out. At the time of examination, one question is drawn, and the examination proceeds without preparation time.
- Exam registration requirements
- Accepted project reports.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner
- Re-exam
- Exam requirements can be met before reexamination. All project reports must be handed in no later than two weeks before signing up for reexamination closes. Project reports must be approved.
Criteria for exam assesment
Fulfillment of the learning outcomes.
Course information
- Language
- English
- Course code
- LLEK10243U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 4
- Schedule
- B
- Course capacity
- Max. 35
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Richard Ipsen (2-756c4369727267316e7831676e)