FSHN 4770X: Dairy Products and Dairy Processing
(Dual-listed with FSHN 5770X).
Credits: 3. Contact Hours: Laboratory 3, Lecture 2.
Prereq: Credit or concurrent enrollment in (MICRO 2010 or MICRO 3020) and (CHEM 1630 or CHEM 1670 or CHEM 1770)
In-depth exploration of dairy chemistry, microbiology, and advanced processing technologies in the dairy industry. Topics include milk composition, quality assurance, microbial management, the production of dairy products such as cheese, yogurt, butter, ice cream, and powdered milk, and sensory evaluation. Traditional and emerging processing techniques, including thermal processing, homogenization, spray drying, membrane filtration, and novel dairy processing technologies will be discussed. The course also covers dairy plant management, sustainability, and the role of automation in modern dairy production, equipping students with the expertise needed for innovation in the evolving dairy and food sector.
(Typically Offered: Spring)