Dairy Product Technology 1

The aim of the course is to provide participants with an in-depth knowledge of the technology involved in manufacture of fluid milk products, butter, dried and concentrated milks as well as ice cream.

Participants will obtain knowledge on the major factors influencing dairy product manufacture and quality and on equipment and the main unit operations performed to produce dairy products.

The course will enable the participants to:

  • Apply principles of colloid science to processing of dairy products.
  • Apply obtained knowledge of dairy technology to pilot plant practicals and analyses on dairy products.
  • Reflect on how the various unit operations affect dairy product quality.
  • Reflect on how colloidal interactions can be controlled in order to produce stable dairy products.