795-004 Dairy Products C

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 different techniques used to concentrate milk solids;

• assess how the functional properties of the end product are influenced by use of different types of dryers;

• list the critical points in the manufacture of a specified powder;

• identify the different functional properties of casein, caseinates and co-precipitates;

• state critical points in the manufacturing process which affect the functional properties of milk protein products;

• state the legal requirements determining the manufacture of different products.

The content includes: Evaporation, including the topics of principles, pre-treatment, types, components and function or evaporation, membrane technology in the dairy industry, drying of milk and whey, powders made from milk and whey. Types of powders and functional properties will be covered, other processing techniques used for concentration of milk components, quality control of process for compositional, functional and microbiological parameters, casein and related products, legal requirements, markets for concentrated milk and whey products.

Assessment

Report on factory sessions/visits (20%); literature review - 2000 words (20%); industry based assignment - 4000 to 6000 words (30%); two hour examination (30%).