MVI273 Milk and milk processing
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Showing course contents for the educational year starting in 2017 .
Course responsible: Gerd Elisabeth Vegarud
Teachers: Ola Tjåland, Anne-Grethe Johansen, Tove Gulbrandsen Devold, Ahmed Moheyeldin Abdelghani, Geirfinn Lund, Judith Ann Narvhus, Kari Ragnhild Olsen, Siv Borghild Skeie, Irene Comi
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
Limits of class size:
Teaching exam periods:
Part 1: Starts and is conducted intensively in the January block.
Part 2: Starts and is conducted in the spring parallell.
This course has teaching/evaluation in the January block and in the spring parallell
Course frequency: Yearly
First time: 2007H
The course consists of to parts:
Part 1. Milk and milk components: Proteins, lipids, lactose, enzymes, minerals and trace elements in milk. Cow milk, goat milk, human milk. Conditions and variations in milk as a raw material. Functional and nutritional properties of milk.
Part 2: Milk processing with focus on transportation, separation, homogensiastion, heat treatment (termisation, pasteurisation and UHT treatment), filtration and concentration.
Part 1: Students will gain basic knowledge about the chemical structure, composition and quality of milk. This gives a good foundation for the understanding of processes used in the food and dairy industry.
Part 2: The students will gain a theoretical basis for the different processing techniques used in milk treatment. Important factors for the final quality of milk products are emphasised. The students will gain both theoretical and practical knowledge through lectures and practicals in the local Dairy Pilot Plant. The students will thereby gain understanding of the most important milk processing lines, how these influence the raw material as well as factors influencing the final product quality.
Part 1: Lectures, seminars/colloquia, groupwork/projects/exercises (compulsory), independent work/projects, independent study/Internet searches, student presentations (compulsory) and laboratory training (compulsory).
Part 2: Lectures, practicals in the local Dairy Pilot Plant (compulsory) and journal writing (compulsory).
Supervision will be given at the scheduled hours for the course.
The course responsible (and responsible for part 1) may be contacted by e-mail: firstname.lastname@example.org
Responisble for part 2. email@example.com
Part 1: Literature etc. will be announced the beginning of the course.
Part 2: Walstra, P., Wouters, J.T.M., Geurts, T.J., 2006: "Dairy Science and Technology". CRC, Taylor - Francis, Boca Raton, USA. (This book will is also used in the course MVI383A).
Knowledge of food production corresponding to MVI100, biochemistry corresponding to KJB200 and food chemistry corresponding to KJB210. Knowledge in food processing corresponding to MVI280.
Food microbiology MVI220.
Part 1: Students must be present at day 1 and during the 3 weeks including practical exercises and student presentations.
Part 2: Participation in practicals.
Part 1: 3.5 hour final written mulitiple choice exam counts 60 % and must be approved.
Written assignments with presentations count 40 % and must be passed.
The grade obtained in part 1 counts 50 % of the final grade in this course.
The obligatory parts and exam of part 1 must be passed to proceed to part 2.
Three journals from the practicals will be evaluated (counts 30 %).
Final oral exam (counts 70 %).
The grade obtained in part 2 counts 50 % of the final grade in this course.
To pass, all evaluations needs to be passed.
Part 1: Organised teaching: 56 hours. Self-study: 94 hours.
Part 2: Lectures 24 h, practicals 24 h and 8 h excursion. Self-study and journal writing 94 hours.
Reduction of credits:
It is not possilbe to receive credits for both MVI281 and MVI270 in addition to MVI273. MVI273 incorporates MVI270 and the dairypart of MVI281.
Type of course:
Part 1: 56 hours in total over 3 weeks, divided between lectures, and compulsory activities like exercises, discussion groups, group work and student presentations.
Part 2: 2 hour lectures and 2 hours practical each week for 12 weeks.
Students are obliged to be present the very first day of the course in January. Students that do not attend on this first (mandatory) day lose their right to take the course.
Max. group size for practical exercises: 15
Part 1: An external examiner approves the examination questions of the multiple choice exam. Evaluations of student presentations and written projects are conducted internally, but the topics given are approved by an external examiner.
Part 2: The journals is evaluated by internal examiners while an external examiner will participate in the oral exam.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått