Kaisa_2012_3_photo by Veikko Somerpuro

Due this exceptional situation in 2020 course is remoted to moodle. Course consists of reports and exam.

Enrol
13.12.2019 at 09:00 - 15.1.2020 at 23:59

Timetable

Here is the course’s teaching schedule. Check the description for possible other schedules.

DateTimeLocation
Wed 15.1.2020
14:15 - 15:45
Wed 22.1.2020
14:15 - 15:45
Wed 29.1.2020
14:15 - 15:45
Wed 5.2.2020
14:15 - 15:45
Wed 12.2.2020
14:15 - 15:45
Wed 19.2.2020
14:15 - 15:45
Wed 26.2.2020
14:15 - 15:45
Wed 11.3.2020
14:15 - 15:45
Wed 18.3.2020
14:15 - 15:45
Wed 25.3.2020
14:15 - 15:45
Wed 1.4.2020
14:15 - 15:45
Wed 8.4.2020
14:15 - 15:45
Fri 24.4.2020
14:15 - 15:45

Description

The course is compulsory for the students performing the Dairy Science and Technology module. The course is available for other students with basic knowledge in food sciences.

Dairy Science and Technology 1 and Liquid Milk Products courses

The general goal is to provide students with knowledge of the technology involved in processing of solid milk products including cheese, butter, dried and concentrated milks. After completing the course the student should understand the manufacturing processes of cheeses, butter, and milk powder, the structure and function of most common dairy equipments used in the manufacture of solid milk products, the chemical properties, reactivity and analysis of milk components, the principles of cheese making, the ripening process and the microbial defects.

1st year

periods III-IV

Milk components. Protein analyses. Milk treatment for cheese making, renneting of milk, production of different cheese types, ripening of cheese. Production of cheese varieties (e.g. white mold, semihard, cottage cheese), and butter in Viikki pilot dairy plant. Membrane processes and whey processing. Excursions to dairies manufacturing solid milk products. Seminars on indicated subjects. Lectures by visiting specialists. Theory on indicated literature.

Indicated book chapters. Other literature and teaching material distributed during the course.

Activity (25%), seminars and reports (15-25%), exam (50-60%). Grades 0-5.

The maximum number of the students in this course is 10. Priority will be given to students writing master’s thesis in the Dairy Science and Technology study module. Kurssin voi suorittaa myös suomen tai ruotsin kielellä

Contact teaching 20 h, laboratory work 20 h, group work 50 h and self study 65 h.

Pekka Varmanen

Replaces the former course 8720140 Kiinteät maitovalmisteet 8 cr.