209-210 Frozen and Fat Products

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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.

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

• 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; and

• 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; 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; and ghee manufacture.

Assessment

Two practical reports of 1500 words (15% each); two 2-hour examinations (25%) each; literature review of 2000 words (20%).