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Dairy Products and Processes

Description

The course begins with the engineering principles and computations of unit operations involved in dairy processing, including separation, standardization, pasteurization, homogenization, membrane processing, evaporation, and dehydration. Pasteurization equipment and regulatory aspects will be stressed. Optimizing processing for quality products is also covered. Diagrams, photos, and video demonstrations will be used to illustrate dairy unit operations. The course then explores formulation and processing of fluid milk and milk products, frozen dairy desserts, cheese and fermented dairy products, milk-derived food ingredients and butter, and dairy analogs. Video tours of dairy processing facilities will reinforce lecture material. Simulated product formulations, processing, quality control data, yield analysis, process control, and safety assessment are used to provide practical training in quality, yield, and safety optimization. The objective is to enable participants to explain the technical aspects of dairy processing and how the complexities of microbiology, engineering, and chemistry, even at the molecular level, all impact on real-world production of dairy commodities.  
 

 

Overview

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  • Institution: University of Guelph
  • Level: University
  • Language: English
  • Course Code: FOOD6010
  • Delivery Method: Entièrement en ligne/à distance

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