Course syllabus
Mejeriprocesser
Dairy Processing
KLT065, 7,5 credits, G2 (First Cycle)
Valid for: 2015/16
Decided by: Education Board C
Date of Decision: 2015-04-20
General Information
Elective for: B5-lm
Language of instruction: The course will be given in Swedish
Aim
The aim of the course is to give scientific background and
dundamental knowledge of traditional and new technological
processes within the dairy industry.
Learning outcomes
Knowledge and understanding
For a passing grade the student must
- be able to describe traditional and new technological processes
within the dairy industry
- be able to describe production technology and processing lines
for consumer milk, fermented milk products, cheese, butter and
spreads, milk powder and ice cream
- be able to produce dairy products and be able to value analysis
of chemical and microbiological properties
- have a comprehension of industrial hygiene in the dairy
industry and quality assurance
- be able to explain process design and process calculations in
the dairy industry
- describe relations between milk and health
Competences and skills
For a passing grade the student must
- be able to estimate and analyse technological processes in the
dairy industry
- be able to describe relations between milk composition and
process technological properties
- be able to value and analyse the importance of processing
parameters during production of dairy products
- be able to describe relations between processing, design and
products quality
- be able to write and orally explain technological processes
within the dairy industry for various target groups
- be albe 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
processes in reference literature, scientific papers and electronic
references
- critical valuate information on dairy processing
- critical valuate information on relations between properties of
milk and effects of processing
Contents
- production technology and processing lines of consumer milk,
fermented milk products, cheese, butter and spreads, milk powder
and ice cream
- membrane processes
- industrial hygiene and quality assurance
- packaging
- automation
- processing design and process calculations
- milk and health
- legislation
- laboratory experiments: production of cheese, yoghurt, butter
and ice cream as well as cleaning and hygienic control.
Examination details
Grading scale: TH
Assessment: The course involves lectures, laboratory experiments and industrial study visits. The course in an intensive course. The course is also given as a commissioned education. Written examination.
Admission
Required prior knowledge: KBK011 Biochemistry.
The number of participants is limited to: 24
Selection: Credits remaining to the degree
Reading list
- Walstra, P; Wouters, J.T.M. and Geurts, T.J.: Dairy Science and Technology. CRC, Taylor and Francis, 2006, ISBN: 0824727630. 2nd edition.
- Dairy processing handbook. Tetra Pak, 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 consists of lectures, practicals and field trips. The course is intensive and is given together with commissioned teaching.