MVI383A Dairy Technology
Showing course contents for the educational year 2014 - 2015 .
Course responsible: Siv Borghild Skeie
Teachers: Kim Marius Moe, Ola Tjåland, Davide Porcellato, Ragnhild Aabøe Inglingstad, Geirfinn Lund, Anne-Grethe Johansen, Magne Adamski, Rita Nilsen McStay, Ahmed Moheyeldin Abdelghani, Judith Ann Narvhus, Roger Kjell Abrahamsen
ECTS credits: 15
Faculty: Department of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Max 25, Minimum 5
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel, .
Course frequency: Annually
First time: Study year 2003-2004
Students in the Master´s programme in Food Science.
Milk as a raw material for dairy products. The treatment of milk in the dairy. Unfermented and fermented consumption milk products. Butter manufacturing technology. Powdered milk. Cheese technology. Types of cheeses. Uses of whey. Brown whey cheese technology. Ice cream technology.
Knowledge of the composition of milk in relation to the manufacturing of various products is a central goal in the course. In addition, the students shall gain good theoretical knowledge of the various processing steps and processing lines for the manufacturing of dairy products. Knowledge of the key manufacturing of important dairy products and knowledge of key factors influencing the final quality of the products are the ultimate goals of the course. On the basis of theoretical and practical experience, partly gained through exercises and experiments in the pilot plant for food manufacturing, the students shall understand the manufacturing processes for the most important dairy products and the quality properties of the products. Knowledge and understanding of the composition of milk, unit operations when processing milk, as well as the manufacturing of unfermented and fermented milk products, milk powder, butter, cheese, whey products and ice cream. Through practical exercises in the pilot plant for food manufacturing, the students shall have achieved skills in the production of fermented milk products, butter, cheese, whey products and ice cream. The course emphasises the conveyance of attitudes related to the importance of and possible uses for a food raw material such as milk, in that as much as possible of its components are used as food. Emphasis is placed on an understanding that has significance both for food security and food safety in a world where undernourishment and malnutrition are global problems. The course emphasises therefore conveyance of knowledge of the processing of milk which might be useful in a global food supply situation.
Lectures, exercises and laboratory analyses with an exercise and laboratory journal, group work, colloquia, excursions to milk processing enterprises and -organisations.
Teachers at the department offer academic supervision during regular office hours when they are available. A fixed time for such guidance will normally not be announced.
Supporting textbook: Walstra, P., Wouters, J.T.M., Geurts, T. J., 2006: 'Dairy Science and
Technology', CRC Taylor - Francis, Boca Raton, USA.
In addition, current articles which normally will be presented in Fronter by the individual lecturer .
Knowledge of unprocessed food equivalent to MVI270. Knowledge of food production processes equivalent to MVI280 and MVI281.
Exercises in the pilot plant and analysis work in the laboratories. Excursions. Journals shall be handed in for evaluation 2 weeks after the exercise is completed. All mandatory activities have to be accomplished and accepted before examination can take place.
Written examination, 3.5 hours, counts 100%.
Lectures: ca. 64 hours. Exercises in pilot installations and laboratories: ca. 40 hours. Preparation for laboratory exercises and journals: ca. 100 hours. Excursions: ca. 36 hours. Discussion groups: ca. 12 hours. Self-study: 198 hours.
Reduction of credits:
Type of course:
Ca. 32 double lectures hours are planned given by the teachers at the department. The lectures will be distributed throughout the semester. Two excursions of 3 days in total. Excursion dates are given when the course starts up. The exercises in the pilot plant and in the laboratories are done during ca. 10 days. 10 hours per week used for lectures, practicals, discussions and excursions (usually we have 6h with lectures and 4h of practicals each week).
Allowed examination aids: No calculator, no other aids
Examination details: One written exam: A - E / Ikke bestått