Course syllabus

Mejeriteknologi
Dairy Technology

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

Valid for: 2018/19
Decided by: PLED B/K
Date of Decision: 2018-03-21

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

• describe 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 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 during 3 weeks and is given together with commissioned teaching.