795-201 Fermented Milk Products

Credit Points

HECS Band

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Subject Description

The objective of this subject is to enable students to:

• understand how the critical steps in milk fermentation can be managed;

• identify the different characteristics of the major categories of cheese;

• state the effects that each stage of the fermentation and cheese making process has on milk and curd;

• explain how adjustments and modifications can be made to the basic process of manufacture to alter product characteristics;

• evaluate the benefits of different approaches to mechanisation and automation;

• state the origins of defects in quality in different fermented products;

• state the legal requirements determining manufacture of different fermented products;

• compare the fermentation of milk to fermentation of other foods.

The content includes: Markets and customer requirements. Principles of fermented product manufacture. QC sampling, testing and recording. Packaging of products. Cleaning and sanitation. Quality requirements. Yoghurt and other fermented milks.

Assessment

Five practical reports of 1000 words (20% total); 2 x two hour examinations (30% each); literature review of 2000 words (20%).