The course is compulsory in the Dairy Science and Technology study module. The course is available for any students interested. Bachelor level knowledge in biological / food Sciences is helpful.
The preceding course Dairy Science and Technology 1 is helpful to perform before this course.
The student understands the biochemistry of main milk components (proteins, lipids, lactose and salts), and main unit operations and manufacture of most common cheeses, butter and milk/whey powders.
Biology and biochemistry of bovine milk proteins and lipids. Manufacture and ripening of cheeses. Cheese starters and adjunct starters. Butter manufacture. Membrane separation processes for milk/whey proteins, lactose and salts. Milk/whey powder and lactose technology.
Handouts on each lecture of 13 lectures are available on the Moodle.
Exam, grades 0-5.
Due to current COVID-19 situation general examinations in lecture halls are cancelled. You can contact the teacher to ask about alternative completion methods.
Contact teaching 26 h, self study 26 h.
Replaces the former course 8720136 (ET332) OR 8720302 (ETT332) Dairy Science and Technology 2.