Course code MVI273

MVI273 Milk and Milk Processing

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Showing course contents for the educational year 2018 - 2019 .

Course responsible: Gerd Elisabeth Vegarud, Tove Gulbrandsen Devold
Teachers: Ola Tjåland, Anne-Grethe Johansen, Tove Gulbrandsen Devold, Ahmed Moheyeldin Abdelghani, Geirfinn Lund, Judith Ann Narvhus, Kari Ragnhild Olsen, Siv Borghild Skeie, Ola Tjåland, Irene Comi, Irene Comi, Anne-Grethe Johansen, Geirfinn Lund, Ahmed Moheyeldin Abdelghani, Siv Borghild Skeie, Judith Ann Narvhus
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:

Part 1: Starts and is completed during the January block.

Part 2: Starts and is completed during  the spring parallell.

This course has teaching/evaluation in the January block and in the spring parallell  

Course frequency: Yearly  
First time: Study year 2007-2008
Preferential right:
Course contents:

The course consists of to parts:

Part 1: Milk Chemistry: This section focuses on the content of proteins, fat, lactose, enzymes, minerals and trace elements. Cow's milk, goat's milk, human milk is discussed. Factors that affect milk composition and quality. Functional properties of milk proteins and the importance of milk in human nutrition.

Part 2: Milk processing with focus on transportation, separation, homogensiastion, heat treatment (termisation, pasteurisation and UHT treatment), filtration and concentration.  

Learning outcome:

Part 1:


  • Can reproduce and explain the structure and properties of macronutrients (protein, lactose, fat), as well as minerals and enzymes and how the content varies with different factors and affects the quality of milk
  • Can reproduce and explain functional properties of milk proteins, based on structure and how these properties are affected by physical and chemical changes
  • Can analyze selected functional properties of proteins
  • Can find scientific literature on relevant topics in books, scientific journals and from various websites


  • Can evaluate the use and suitability of various milk components (focusing on proteins) for both existing and new innovative products
  • Can use methods to analyze functional properties of milk proteins and explain the results based on theoretical knowledge and evaluate the suitability of the various proteins in different products
  • Can apply theoretical knowledge about the composition and quality of milk in Part 2 of this subject and in other subjects

Part 2: 


  • Understand the most important milk processing operations (transportation, separation, homogenisation, heat treatments and membrane filtration) used in milk processing, and how these processing operations influence the quality of milk products.
  • Gain knowledge about composite process lines for production of consumption milk
  • Gain knowledge about hygenic processing and milk microbiology.


  • Be able to use knowledge about milk processing to  put toghether processsing lines for milk treatment.
  • Have practical knowledge about milk treatment (gained through practicals in the pilot plant of KBM)
  • Be able to use practical and theoretical knowledge about milk treatment to understand which chemical, microbial and quality changes the product (focusing on consumption milk products) undergoes throughout milk processing. 
Learning activities:

Part 1:

LecturesStudents work in groups that deliver written reports and give oral presentations of different topicsLab exercise with submission of lab journalSelf-study

Part 2: Lectures, practicals in the local Dairy Pilot Plant (compulsory) and journal writing (compulsory).  

Teaching support:

Part 1:

Written and oral feedback on students' written and oral presentationsTeachers are available at scheduled times for guidance and discussionTeachers can be contacted via email in CANVAS


Part 2:

Supervision will be given at the scheduled hours for the course.

Responisble for part 2.


Part 1 and 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).

Selected articles and individual chapters from other textbooks

Knowledge of food production corresponding to MVI100, biochemistry corresponding to KJB200 and food chemistry corresponding to KJB210. Knowledge in food processing corresponding to MVI280.
Recommended prerequisites:
Food microbiology MVI220.
Mandatory activity:

Part 1:

The first introductory lecture and the laboratory exerciseAll oral presentations of different subjects given by the studentsSubmission of written reports and one lab journalStudents must follow information given in Canvas. Students who do not attend the first lecture will not attend the course.

Part 2: Participation in practicals.   


Part 1:

Long-term assessment: Written reports and oral presentations of different subjects, as well as the lab journal per student group (40%) during the semester (A-F) and 3.5 hours written exam (60%) in the exam period / January block (A-F)

Long-term assessments and final written exam in Part 1 must be passed in order for the students to complete Part 2

The grade obtained in Part 1 of the course counts 50% of final grade in the course.

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.

Nominal workload:

Part 1:

  • Lectures: 20 hours, student presentations: 20 hours
  • Lab exercise and journal writing: 20 hours
  • Self-study: 90 hours

Part 2: Lectures 24 h, practicals 24 h and 8 h excursion. Self-study and journal writing 94 hours.  

Entrance requirements:
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:

Lectures: 20 hours, student presentations: 20 hours Lab exercise: 10 hours

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: External examiner participates in design and evaluation of written exam

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