Search : Index : Institute of Land and Food Resources : VCAH 795-XXX Subjects
Prev 795-204 Food Engineering
Next 795-209 Dairy Chemistry

 795-208 Fat Products

Credit Points

7.5

HECS Band

2

Coordinator

Dr M Iyer

Semester

1, repeat 2 (view timetable)

Contact

4 hours per week

Subject Description

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

  • describe the theoretical and practical aspects of manufacture of dairy fat and non dairy fat spreads;

  • identify customer requirements and recommend procedures to manufacture different products to meet customer requirements;

  • 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;

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

The content includes: Customer requirements for fat products. Principles of butter making. Preparation of cream. Churning and working. Packaging and Storage. Reworking. Organoleptic evaluation. Cleaning and sanitation. Butter making. Other fat products. Cultured butter. Anhydrous milk fat. Ghee manufacture.

Assessment

Two practical reports of 1000 words (15% each); 2 x two hour examinations (25% each); literature review of 2000 words (20%).

Search : Index : Institute of Land and Food Resources : VCAH 795-XXX Subjects
Prev 795-204 Food Engineering
Next 795-209 Dairy Chemistry
 
Status:                   Official 2000
Last Modified:            Thursday November 25 15:11
SGML to HTML Conversion:  Information Technology Services
Authorised by:            Academic Registrar
Email Enquiries:          Course_Information@registrar.unimelb.edu.au