Course syllabus

Mejeriteknologi
Dairy Technology

KLTF01, 7,5 credits, G2 (First Cycle)

Valid for: 2017/18
Decided by: PLED B/K
Date of Decision: 2017-03-29

General Information

Elective for: B4-lm
Language of instruction: The course will be given in English on demand

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 - (U,3,4,5) - (Fail, Three, Four, Five)
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.

The examiner, in consultation with Disability Support Services, may deviate from the regular form of examination in order to provide a permanently disabled student with a form of examination equivalent to that of a student without a disability.

Admission

Required prior knowledge: KBKA10/KBK011 Biochemistry.
The number of participants is limited to: 24
Selection: Credits remaining until exam.
The course overlaps following course/s: KLT051

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, Third edition. Tetra Pak Processing Systems AB, 2015.
• 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.food.lth.se
Further information: The teaching cosists of lectures, practicals and field trips. The course is intensive and is given together with commissioned teaching.