NFOK16005U Dairy Product Technology 1
MSc Programme in Food Science and Technology
The course primarily deals with the following subjects:
Fluid milk products: Pasteurized milk and cream products, incl. flavoured milks, UHT milk and recombined dairy products.
Fermented milk products: Effect of fermentation on milk components, structure formation in acidified milk gels, processing of fermented milk products, including concentrated fermented milks and cream cheeese
Cheese: The main processing steps for manufacture of cheese,
factors influencing cheese yield
Dried and concentrated milks: Influence of processing on the properties of concentrated milk products and milk powders
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, dried and
concentrated milks as well as ice cream.
After completing the course the student should be able to:
- Sum up on the major factors influencing dairy product manufacture and quality.
- Sum up the main unit operations performed to produce dairy products.
- 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.
- 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.
- 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.
See Absalon for a list of course literature. The curriculum will
include lecture notes and scientific papers in addition to parts of
We also recommend qualifications within the field of milk processing.
Academic qualifications equivalent to a BSc degree is recommended.
Minor costs for one-day excursions (e.g. transportation) are paid by the students.
- Project work
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 min3 weeks before the examination, all examination questions (covering the essential issues dealt with in the course) are handed out. At the time of examination, one question is drawn, and the examination proceeds without preparation time.
- Exam registration requirements
During the course, a number of projects will have to be completed by the students.
Reports from these projects must be approved as a prerequisite for attendance in the final examination.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examinors
Same as ordinary exam.
Non-approved project reports must be handed in two weeks prior to the re-exam.
Criteria for exam assesment
See Learning Outcome.
- Course code
- 7,5 ECTS
- Full Degree Master
- 1 block
- Block 3
- Course capacity
- Course is also available as continuing and professional education
- Study board
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Faculty of Science
- Anni Bygvrå Hougaard (4-66676d6c456b74746933707a336970)
- Serafim Bakalis (7-64636d636e6b754268717166306d7730666d)