795-101 Dairy Production and Industry

Credit Points

HECS Band

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Subject Description

The objective of this subject is to develop a student's ability to:

• explain the significance of dairy farming practices as factors influencing the production of milk;

• describe the composition of milk, the nature of possible contaminants, and the nature of other raw materials used in manufacture of dairy products;

• identify the requirements for efficient collection and transport of milk from farm to factory;

• identify end product quality parameters required by customers;

• explain the economic importance of a total quality approach;

• explain the difference between quality assurance, quality control and total quality management;

• describe the principles of HACCP technique;

• become conversant with the legislation relating to production, storage, transport, processing/manufacturing of milk, and handling and sale of dairy products;

• identify the different organisations in the Australian dairy industry, their roles and the possible interactions with companies.

The content includes: Production and utilisation of milk, farm aspects of milk production. Transport and storage of milk from cow to factory. Milk receival. Introduction to quality concepts. Cost of quality. Hazard analysis and critical control points (HACCP) technique. Structure of Australian Dairy Industry. Australian food industry. Food processing in Australia. Company ownership. Markets for dairy products. Government/statutory authorities and industry organisations. Legislation. Code of practice.

Assessment

Two assignments of 1500 words (30% each); two-hour examination (40%).