Course responsible:Davide Porcellato
Campus / Online:Taught campus Ås
Teaching language:Engelsk, norsk
Limits of class size:24
Teaching and exam period:This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel.
About this course
Processing of milk for different dairy products requires focus on the utilization of the entire milk raw material in a sustainable way. You will learn the technology behind the production of:
- Fermented consumption milk products.
- Cheese and how different cheese varieties are produced as well as how they are ripened.
- Whey products.
- Brown whey cheese.
- Ice cream technology.
KNOWLEDGE: Knowledge of the composition of milk in relation to the manufacturing of various products. 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 key factors influencing the final quality of the products are the ultimate goals of the course. More specific knowledge and understanding of the manufacturing of unfermented and fermented milk products, butter, cheese, whey products and ice cream.
SKILLS: 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, and obtain skills in the production of fermented milk products, butter, cheese, whey products and ice cream. The student is able to perform the preparations, techniques and analyses employed in the course. The student masters the instruments and equipment used in the course.
GENERAL COMPETENCE: 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. This is of important in a sustainability perspective.
- Lectures, exercises and laboratory analyses with an exercise and laboratory journal, group work, colloquia, excursions to milk processing enterprises and -organisations.
The teachers are available during regular office hours.
- Knowledge of milk as a raw material and milk processing equivalent to MVI273. Knowledge of food production processes equivalent to MVI280.
Food microbiology equivalent to MVI220.
Fermentation microbiology equivalent to MVI321.
One-hour oral exam about all major topics including mandatory activities. The journals delivered during the course will also be used during the exam (exam count for 100% of the evaluation)
- An external examiner
- Exercises in the pilot plant and analysis work in the laboratories. Excursions. Journals must be handed in for evaluation maximum two weeks after the exercise is completed. All mandatory activities have to be accomplished before the examination.
- Groups divided at 12 students
- 10 hours per week used for lectures, practicals, discussions and excursions (usually we have 6h with lectures and 4h of practicals each week). Ca. 32 double lectures hours are planned given by the teachers at the Faculty and from the industry. 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).
- Letter grades