208-220 Fermented Milk Products

The objective of this subject is to enable students to:

• understand how the critical steps in milk fermentation can be managed;

• identify the different characteristics of the major categories of cheese;

• state the effects that each stage of the fermentation and cheese-making process has on milk and curd;

• explain how adjustments and modifications can be made to the basic process of manufacture to alter product characteristics;

• evaluate the benefits of different approaches to mechanisation and automation;

• state the origins of defects in quality in different fermented products;

• state the legal requirements determining manufacture of different fermented products; and

• compare the fermentation of milk to fermentation of other foods.

The content includes markets and customer requirements; principles of fermented product manufacture; QC sampling; testing and recording; packaging of products; cleaning and sanitation; quality requirements; and yoghurt and other fermented milks.

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