795-202 Frozen Dairy Products

Credit Points

HECS Band

Coordinator

Semester

Contact

Subject Description

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

• describe the theoretical and practical aspects of manufacturing frozen milk products;

• identify customer requirements and adjust procedures to manufacture various types of products;

• state the 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;

• identify potential areas for product losses and recommend strategies for minimising losses;

• describe theoretical and practical aspects of processing other frozen foods;

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

The content includes: Introduction to frozen milk products. Structure of ice-cream. Ice-cream formulations and ingredients. Mix preparation. Homogenisation and pasteurisation of mix. Cooling and ageing. Addition of flavours and colours. Freezing and packaging. Hardening and storage. Evaluation of finished product. Other frozen products. Cleaning and sanitation of ice-cream manufacturing equipment. Quality control and assurance. Markets for frozen milk products.

Assessment

Two practical reports of 1500 words (10% each); 2 x two hour examinations (30% each); literature review of 2000 words (20%).