Course description: This is a lecture/laboratory course focused on principles and practices fundamental to the processing, evaluation, and storage of dairy foods. A variety of food and biomaterials processing unit operations are discussed and demonstrated in a food processing pilot plant facility using dairy foods as examples.
Course objectives: Students develop an understanding of the science and technology that underpins modern dairy foods processing and gain hands-on experience in the manufacture of safe, high quality dairy products ranging from pasteurized milk to cheese.
List of topics:
Part I: Unit Operations in Dairy Foods Processing
- Transport systems for milk and fluid foods. Pipes, fittings, pumps.
- Heat treatment (pasteurization, UHT treatment). Process characteristics. Effect of heat on milk/food components. Pasteurization and sterilization equipment
- Cooling and Freezing
- Centrifugation (clarification, fat separation, bactofugation, decanting)
- Homogenization
- Membrane separation (MF, UF, NF, RO)
- Concentration
- Drying
- Crystallization
- Cleaning and disinfection. The CIP system.
Part II: Dairy Foods Processing
- Milk transportation and receiving. Quality of raw milk.
- Fluid milk manufacturing
- Packaging of milk and dairy products
- Ice cream manufacturing
- Fermented dairy products manufacturing
- Cream processing
- Butter manufacturing
- Condensed milk manufacturing
- Cheese making principles
- Milk powder manufacturing
- Byproduct utilization in the dairy industry
- Plant visit
FD SC 418 - Food Chemistry: Chemistry of Commodities
Dairy Products section
List of topics:
- Milk Composition and Synthesis
- Lactose: Physical, chemical and fermentative properties
- Milk Lipids: General composition; triglycerides; the milk fat globule; degradative reactions of milk fat
- Milk Proteins –Composition and synthesis; caseins and the casein micelle; serum proteins
- Dairy Chemistry “at work” – a case study: the role of milk proteins in cheese making and flavor development