Introduction to Dairy Technology

DURATION:
5 hrs a week (2 lecture, 3 lab)
ID:
ANSC 135
CREDIT:
3 units

Categories

Undergraduate

ANSC 135

Pre-requisite: CHEM 40 or COI

Co-requisite: None

Credit: 3 units

Offered: Sem 1 and Sem 2

Description: Fundamentals of milk and milk processing technology

Course Outcomes:

  • Know milk’s chemistry, physical properties and microbiology.
  • Understand the principles of basic milk processing operations.
  • Perform milk and milk products’ analyses
  • Process liquid milk and milk products and carrying out routine dairy plant operations such as cleaning and sanitation.
  • Understand history and current situation of the local dairy industry