Dairy Chemistry and Microbiology
Description
This course introduces the science behind milk production and composition and covers topics including: the chemistry and physics of milk fats, caseins, whey proteins, lactose, minerals, and minor components; chemical analysis; nutritional and health aspects of dairy products; milk microbiology including endogenous lactic bacteria, spoilage and pathogenic microorganisms; and microbial analysis.
This course is part of the online Master of Dairy Technology Management (MDTM) program from the Departments of Food Science and Food, Agricultural, and Resource Economics (FARE). It is offered as a stand-alone course with admission to the full program not required.
This course is part of the online Master of Dairy Technology Management (MDTM) program from the Departments of Food Science and Food, Agricultural, and Resource Economics (FARE). It is offered as a stand-alone course with admission to the full program not required.
Related Programs
Overview
- Institution: University of Guelph
- Level: University
- Language: English
- Course Code: FOOD6000
- Delivery Method: Entièrement en ligne/à distance
Disclaimer:
Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.
Check with the institution regarding start/end dates, prices, and delivery method. These may vary according to program, section, and/or semester.