795-003 Dairy Products B

Credit Points

HECS Band

Coordinator

Semester

Contact

Subject Description

On completion of this subject students will be able to demonstrate an awareness of how the critical steps in milk fermentation can be managed in order to produce end products to meet consumer needs.

The content includes: Principles of fermented milk product manufacture, covering the following topics: preparation of milk, selection and preparation of starters, fermentation, coagulation, syneresis, curd-whey equilibrium, salting, maturation, yield optimisation. How these factors can be manipulated to produce the following categories of cheese and fermented milk products: cheddar and related cheese varieties including processed cheese, eye cheese, mould and surface ripened cheese varieties, Italian cheese varieties including pasta filata, soft white cheeses, yoghurt and fermented milks. Desirable quality of different cheeses including organoleptic grading of the different major cheese categories. Mechanisation and automation of manufacturing processes. Regulatory requirements. Markets for fermented milk products.

Assessment

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