Key words
Milk, consumption milk, milkprocesses, pasteurized milk, sterilized milk, milkproducts
Objectives
This course gives an overview of the processing technology from raw milk to consumption milk. At first properties of the raw milk are studied followed by all technological aspects of the processing. Production processes are discussed via flow charts.
Via this course the students get ready for an executive function in the production of a dairy company.
The aim of the experiments in the pilot plant is to learn students to correlate process parameters, results of physicochemical and microbiological analysis and quality of the end product with each other as well as to impart students with the function and the control of different apparatus and the production processes of dairy products.
Topics
Composition and structure of milk, physical and nutritional characteristics.
Study of the technological process from raw milk to consumption milk (pasteurised, sterilised, UHT) and derivatives (chocolate milk).
Various liquid dairy products are produced during the exercises in the laboratory.
Some factory visits are included.
Prerequisites
Food technology, microbiology
Final Objectives
Knowledge of the procedures needed to ensure consumer safety and product quality.
Efficient transformation of milk into high-quality products.
Materials used
- syllabus: 220 pg
- scientific & technical literature
Study costs
Cost: 25.0 EUR
± 25 Euro
Study guidance
The student can always make an appointment.
Teaching Methods
- lectures - exercises
Assessment
Scoring system :
oral examination, with written preparation.
Lecturer(s)
Paul VAN ASSCHE
Tony RUYSSEN
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