ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10150f15Semester: 2015/2016 winter
Name: Dairy Technology
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 5
Hours (Lectures / Tutorials / Other): 30 / 30 / 0
Lecturer: prof. dr hab. Józefa Chrzanowska
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.
Learning outcomes: Knowledge: At the end of the course the student knows chemical composition and physical properties of raw milk. He can describe thermal methods of milk preservation. He can report technological processes of variety milk products processing in dairy industry. He knows chemical composition and properties of dairy products such as fermented milks, milk concentrates, milk powder, butter and cheese. He can recall by-products resulted from milk processing in industry. Skills: The student determines chemical composition and physical properties of raw milk. He can evaluate quality of milk and recognize its suitability for processing. He makes calculations needed to normalize fat content in milk used in different technological processes. He can design technological lines of main milk products. He determines chemical composition of milk products.
Competences: Social competence (attitudes): The student appreciates importance of accuracy and precision in laboratory work. He understands how important is to follow procedures in food production processes in respect of guarantee its safety for consumers. He can work in group and respect ethics.
Prerequisites: Biochemistry, Microbiology, Food Technology
Course content: Composition and properties of milk, quality requirements and control. Thermal processes in dairy industry. Technological processes of liquid milk products, fermented milk, concentrated and dried milk products; cream and butter; cheeses.
Recommended literature: 1. Milk and milk products, Varnam A.H., Sutherland J.P., Chapman and Hall, London 1992. 2. Dairy chemistry and physics, Walstra, P., & Jenness, R. 1984, Chemical Publishing Company.3. Dairy Chemistry and Biochemistry, P. F. Fox T. Uniacke- Lowe, P. L. H. McSweeney, J. A. O’Mahony, Springer N.Y. Dordrecht, London 2015.
Assessment methods: Completing of laboratory courses, reports,written/oral exam.
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