Course syllabus
Mejeriteknologi
Dairy Technology
KLT051, 7,5 credits, G2 (First Cycle)
Valid for: 2014/15
Decided by: Education Board C
Date of Decision: 2014-04-14
General Information
Elective for: B4-lm
Language of instruction: The course will be given in Swedish
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: 24
Selection: Credits remaining until exam.
Reading list
- Walstra, P., Wouters, J.T. M. and Geurts, T.J.: Dairy Science and Technology, 2:nd edition. CRC, Taylor and Francis, 2006, ISBN: 0824727630.
- Dairy processing handbook. Tetra Pak Processing Systems AB, 2003, ISBN: 9163134276.
- Hand-outs.
Contact and other information
Course coordinator: Professor Marie Paulsson, Marie.Paulsson@food.lth.se
Course coordinator: Dr Maria Glantz, maria.glantz@food.lth.se
Course homepage: http://www.foodandnutrition.lth.se
Further information: The teaching cosists of lectures, practicals and field trips. The course is intensive and is given together with commissioned teaching.