FOOD*6010 - Dairy Products and Processes

Course 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.

Learning Outcomes

By the end of the course, the learner should be able to:

• Explain the engineering principles behind common dairy unit operations.
• Describe the composition, processing, and quality evaluation of ice cream, cheese and other fermented dairy products, butter, and common milk ingredients;
• Perform formulation, mass balance, and yield calculations specific to particular dairy products, such as ice cream mix formulations, cheese yield prediction, and butter yield efficiency;
• Add pertinent information to preventative control plans for particular dairy products
• Determine and apply chemical, physical, and microbial aspects of dairy plant cleaning and sanitation.

Course Topics

• Unit 1.  Operations in Dairy Processing  
• Unit 2.  Pasteurization; Sterilization 
• Unit 3.  Homogenization and Extended Shelf Life products
• Unit 4.  Frozen Desserts
• Unit 5.  Fermented Dairy products  
• Unit 6.  Cheese
• Unit 7.  Butter and milk fat products
• Unit 8.  Milk ingredients
• Unit 9.  Dairy analogs, Processed Cheese and others.  
• Unit 10.Cleaning and Sanitation

Assessment