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 795-209 Dairy Chemistry

Credit Points

5

HECS Band

2

Coordinator

Dr H Roginski

Semester

1, repeat 2 (view timetable)

Contact

3 hours per week

Subject Description

The objective of this subject is to enable students to:

  • describe the properties, structure, composition and function of components of milk and dairy products;

  • explain the implications of the properties of milk components for processing, quality, properties and nutrition;

  • describe, explain, predict and evaluate the effects of handling, processing and manufacture on individual milk components and on the interaction of different milk components.

The content includes: The composition of milk. Milk proteins - general. Caseins. Proteins with antimicrobial properties. Enzymes. Whey proteins. Fat globule membrane proteins. Specific techniques for milk proteins. Milk proteins and non-dairy foods. Lipids. Lactose. Vitamins in milk. Minerals in Milk. Inter-relationship and interaction of various components within dairy products.

Assessment

Assignment of 2000 words (20%); 2 x two hour examinations (40% each).

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Status:                   Official 2000
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