795-002 Dairy Products A

Credit Points

HECS Band

Coordinator

Semester

Contact

Subject Description

On completion of this subject students will be able to demonstrate the ability to:

• describe the theoretical and practical aspects of processing of pasteurised and UHT milk, butter and frozen milk products;

• state the causes of defects in the finished products;

• state the legal requirements determining processing and composition of different products.

The content includes: Milk and cream products, focusing on the following areas: formulations, heat treatment (pasteurisation, UHT), packaging (non aseptic, aseptic), storage and transport, quality and trouble shooting, legal requirements, technology developments, markets. Milk fat based products, with discussion of the following topics: formulations, heat treatment, processing (churning, crystallisation, butter oil, reworking), packaging, storage and transport, quality and trouble shooting, legal requirements, technology developments, markets. Frozen milk products, covering discussion of the following areas: formulations, heat treatment, freezing, packaging, storage and transport, quality and trouble shooting, technology developments, legal requirements, markets. Factory practical and/or demonstration sessions will be conducted to reinforce theoretical aspects.

Assessment

Reports on factory sessions/visits (20%); literature review - 2000 words (20%); industry based assignment - 4000 words (30%); two hour examination (30%).