208-222 Concentrated and Dried Dairy Products

The objective of this subject is to enable students to:

• state customer requirements and describe different applications of products;

• describe the different techniques used to concentrate milk solids;

• assess how the functional properties of the end product are influenced by the use of different types of driers;

• list the critical points in the manufacture of a specified powder;

• identify the different functional properties of casein, caseinates, co-precipitates, whey protein concentrates;

• state critical points in the manufacturing process which affect the functional properties of a casein related product;

• state the legal requirements determining the manufacture of the different concentrated milk and whey products;

• describe suitable concentrations and drying processes for other foods; and

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

The content includes products and production figures; evaporation principles; components and function of evaporators; principles of drying; components and functions of driers; powders made from milk and whey, types and functional properties; specific cleaning requirements in concentration and drying plants; and casein and related products, types, functional properties, manufacturing process, uses.

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