LLEK10190U Milk Processing

Volume 2013/2014
Education
MSc in Food Science and Technology. Specialization in Dairy Technology.
The course is listed as limited elected study in the Food Science and Technology MSc programme.
Content
The course primarily deals with the following subjects:

Milk production: Influence of housing and feeding regime, Milking and its influence on raw milk quality, Organic production of milk, Feed quality and legislation, Animal ethics in dairy production,

The physical chemistry of milk processing: Milk as a colloidal system(physical-chemical aspects), The effect of heat treatment on milk, Separation processes, such as ultrafiltration and chromatographic techniques. The effects of homogenization on milk,

Functionality of milk constituents: Solubility, Interfacial properties, Gelation properties, Functional milk fat, Uses of lactose and minerals, Health functionality/bioactivity.

Learning Outcome
Learning Outcome:
This mandatory course for the specialisation of MSc in Dairy Technology has the overall aim of providing students with a detailed knowledge of both theoretical and practical aspects of milk production, milk as a colloidal system and the basic unit operations of dairy processing. In addition, the functionality of food ingredeints derived from milk will be covered.
After completing the course the student should be able to:

Knowledge:
-Sum up the colloidal interactions governing stabilization and destabilization of milk and dairy products
-Sum up the major factors influencing milk production and raw milk quality
-Sum up the factors affecting milk ingredient functionality in food systems
-Reflect on how unit operations (chiefly heat treatment) affect milk constituents and the properties of milk
-Reflect on the health functionality/​bioactivity of milk constituents
-Reflect on the animal ethics involved in milk production
-Appreciate the economics involved in dairy production and processing

Skills:
-Apply the principles of colloid science to milk processing and milk ingredient functionality
-Structure a scientific presentation and produce a condensed synopsis

Competences:
-Discuss the effects of feed and processing on milk components
-Discuss the factors influencing milk ingredient functionality
-Work effectively in a group during laboratory practicals
Literature
Course Literature:
Fox, P.F. & McSweeney, P.L.H. 1998: Dairy Chemistry and Biochemistry, Blackie Academic & Professional
In addition, reprints and lecture notes will be used in a compendium which can be purchased via Academic Books or available to a limited extent via Absalon
BSc in Food Science or similar
We expect a level of knowledge equivalent to the course "Introduction to Dairy Technology" Practical experience with dairy processing is a definite advantage.
Lectures, practicals, e-learning, field trips
The course consists of lectures and tutorials (4-8 hrs/week) and laboratory practicals (4-8 hrs/week).
The course is based on a series of lectures and tutotials providing an overview of milk quality and processing. Laboratory practicals dealing with aspects of milk as a colloidal system and milk protein functionality are also included as well as excursions. Part of the module (3 days during one week) will take place at The Faculty of Agricultural Sciences, Aarhus University, Jutland and a one-day trip to Arla Foods, Brabrand, Jutland.
  • Category
  • Hours
  • E-Learning
  • 3
  • Exam
  • 10
  • Excursions
  • 30
  • Lectures
  • 26
  • Lectures
  • 90
  • Practical exercises
  • 32
  • Theory exercises
  • 15
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Oral defence, 20 minutes
Description of Examination: Oral examination based on a synopsis of a subject within the curriculum (a main theme with more detailed questions specified). One week prior to the actual exam students draw a subject and prepare a synopsis, which will be presented orally the last day of the course. A written synopsis (1-4 pages) can form part of the presentation. The presentation should take no more than 10 minutes. Following the presentation the internal examiners will ask questions for 5-10 minutes.
Exam registration requirements
Approvement of reports from practicals
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners.
Criteria for exam assesment
Cf. Learning Outcome.