NFOK16005U Dairy Product Technology 1
MSc Programme in Food Science and Technology
MSc Programme in Animal Derived Foods
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:
Knowledge:
- Sum up on the major factors influencing dairy product manufacture
and quality.
- Sum up the main unit operations performed to produce dairy
products.
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.
- 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.
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 to parts of a textbook (see Absalon for
details).
We also recommend taking LLEK10190 "Milk processing" before entering the present course.
- Category
- Hours
- Exam
- 1
- Excursions
- 24
- Guidance
- 12
- Lectures
- 25
- Preparation
- 80
- Project work
- 64
- Total
- 206
As
an exchange, guest and credit student - click here!
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 dealt with on 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 have to have been accepted as a prerequisite for attendance in the final examination.- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner
- Re-exam
Oral exam
Missing project reports must be handed in prior to the re-exam
Criteria for exam assesment
Cf. Learning Outcome.
Course information
- Language
- English
- Course code
- NFOK16005U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 3
- Schedule
- B
- Course capacity
- 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 (ri@food.ku.dk)