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 795-121 Liquid Products

Credit Points

10

HECS Band

2

Coordinator

Ms V Roginski

Semester

1, repeat 2 (view timetable)

Contact

4 hours per week

Subject Description

The objective of this subject is to develop students' ability to:

  • describe the theoretical and practical aspects of processing liquid dairy products, non dairy products and dairy desserts;

  • implement the practice of processing and packaging liquid milk products, non-dairy products and dairy desserts;

  • describe customer requirements and adjust procedures to various product applications for liquid milk products;

  • identify possible causes of defects in the finished product and recommend action to minimise these defects;

  • state the legal requirements determining processing and composition of the finished product;

  • explain the interaction of chemical, microbiological, nutritional and engineering factors in affecting end product quality.

The content includes: Market and customer requirements. Formulations of products. Heat treatment. Packaging and handling milk and cream products. Cleaning and sanitation. Quality control and assurance. Principles of ultra heat treatment. Specific UHT products. Selection and preparation of milk or milk products. Homogenisation. Dairy desserts.

Assessment

Assignment of 1500 words (15%); practical report of 2000 words (25%); 2 x two hour examinations (30% each).

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