Course syllabus

Mejeriteknologi
Dairy Technology

KLT051, 7,5 credits, G2 (First Cycle)

Valid for: 2012/13
Decided by: Education Board 2
Date of Decision: 2012-04-04

General Information

Elective for: B4-lm
Language of instruction: The course might be given in English

Aim

The aim of the course is to give scientific background and fundamental knowledge of milk from a chemical physical and microbial point of view as well as an introduction to processes in the dairy industry.

Learning outcomes

Knowledge and understanding
For a passing grade the student must

• descibe milk production
• be able to explain reactions and technological properties of lipids, proteins, carbohydrates and salts
• have a comprehension of microbiology of milk and to identify relations between hygiene and quality
• be able to execute and be able to value analysis of milk chemistry and milk microbiology
• be able to describe the colloidal stability of milk and aggregation
• have a comprehension of nutritional aspects of milk
• be able to explain effect of processing on the milk system

Competences and skills
For a passing grade the student must

• be able to evaluate relations between milk composition and technological properties
• be able to estimate and analyse chemical and microbiological properies of milk and their importance for quality of milk and milk products
• be able to wrie and orally explain technological relations between milk composition, milk biochemistry, physical chemistry and microbiology as well as technological properties of milk for various target groups
• be able to describe and discuss results from laboratory experiments and the fundamental background of the results in oral presentation as well as in a well-structured technical report

Judgement and approach
For a passing grade the student must

• be able to independently search and value information on dairy technology in reference literature, scientific papers and electronic references
• critical valuate information on relations between milk composition and technological properties

Contents

• milk production
• milk compostion
• chemistry of milk
• physical properties of milk
• microbiology of milk
• quality control
• hygiene
• nutritional aspects
• effect of processing
• process rheology
• dairy industry in Sweden and from in international point of view
• laboratory experiments: chemistry of milk and microbiology of milk

Examination details

Grading scale: TH
Assessment: Written examination. The course involves lectures, laboratory experiments and industrial study visits. The course is an intensive course. The course is also given as a commissioned education.

Admission

Required prior knowledge: KBK011, Biochemistry.
The number of participants is limited to: 16
Selection: Credits remaining until exam.

Reading list

• Walstra, P; J.T. M. and Geurts, T.J. Dairy Science and Technology. CRC, Taylor and Francis, 2nd edition, 2006. ISBN 0824727630.
• Dairy processing handbook, Tetra Pak, ISBN 9163134276.
• Handouts.

Contact and other information

Course coordinator: Professor Marie Paulsson, Marie.Paulsson@food.lth.se
Course homepage: http://www.food.lth.se
Further information: The teaching cosists of lectures, practicals and field trips. The course is intensive and is given together with commissioned teching.