| Ansvarligt institut | Institut for Fødevarevidenskab | ||||||||||||||||
| English Title | Milk Processing | ||||||||||||||||
| Tidligst mulig placering | Kandidat 1.år | ||||||||||||||||
| Varighed | En blok | ||||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||||
| Eksamen | Sluteksamen mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: Oral examination based on a synopsis of a subject within the curriculum (a main theme with more detailed questions specified). One week prior to the actual exam students draw a subject and prepare a synopsis, which will be presented orally the last day of the course. A written synopsis (1-4 pages) can form part of the presentation. The presentation should take no more than 10 minutes. Following the presentation the examiner and internal censor will ask questions for 5-10 minutes. 7-trinsskala, intern censur | ||||||||||||||||
| Forudsætninger for indstilling til eksamen | Approvement of reports from practicals | ||||||||||||||||
| Rammer for Undervisning | The course consists of lectures and tutorials (4-8 hrs/week) and laboratory practicals (4-8 hrs/week). Part of the module (3 days during one week) will take place at The Faculty of Agricultural Sciences, Aarhus University (Jutland). | ||||||||||||||||
| Blokplacering | Block 3 Ugestruktur: A Dairy Technology, Dept. of Food Science. | ||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||
| Anbefalede forudsætninger | LLEK10256 We expect a level of knowledge equivalent to the course "Introduction to Dairy Technology" Practical experience with dairy processing is a definite advantage. | ||||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||||
| Kursusindhold | |||||||||||||||||
| The course primarily deals with the following subjects: Milk production: Influence of housing and feeding regime, Milking and its influence on raw milk quality, Organic production of milk, Feed quality and legislation, Animal ethics in dairy production, The physical chemistry of milk processing: Milk as a colloidal system (physical-chemical aspects), The effect of heat treatment on milk, Separation processes (chromatographic techniques, ion exchange), The effects of homogenization on milk, Functionality of milk constituent: Solubility, Interfacial properties, Gelation properties, Functional milk fat, Uses of lactose and minerals, Health functionality/bioactivity. | |||||||||||||||||
| Undervisningsform | |||||||||||||||||
| The course is based on a series of lectures and tutotials providing an overview of milk quality and processing. Laboratory practicals dealing with aspects of milk as a colloidal system and milk protein functionality are also included as well as excursions. Part of the module (3 days during one week) will take place at The Faculty of Agricultural Sciences, Aarhus University, Jutland and a one-day trip to Arla Foods, Brabrand, Jutland. | |||||||||||||||||
| Målbeskrivelse | |||||||||||||||||
| This mandatory course for the specialisation of MSc in Dairy Technology has the overall aim of giving students a detailed knowledge of both theoretical and practical aspects of milk production, milk as a colloidal system and the basic unit operations of dairy processing. In addition, the functionality of food ingredients derived from milk will be covered. After completing the course the student should be able to: Knowledge: - Sum up the colloidal interactions governing stabilization and destabilization of milk and dairy products - Sum up on the major factors influencing milk production and raw milk quality. - Sum up the factors affecting milk ingredient functionality in food systems. - Reflect on how unit operations (chiefly heat treatment) affects milk constituents and the properties of milk. - Reflect on the health functionality/bioactivity of milk constituents. - Reflect of the aminal ethics involved in milk production. - Appreciate the economics involved in dairy production and processing. Skills: - Apply the principles of colloid science to milk processing and milk ingredient functionality. -Structure a scientific presentation and produce a condensed synopsis. Competences: - Work independently - Work effectively in a group during laboratory practicals - Interact with professionals in the dairy industry and associated organizations | |||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||
| Fox, P.F. & McSweeney, P.L.H. 1998: Dairy Chemistry and Biochemistry, Blackie Academic & Professional In addition, reprints and lecture notes will be used in a compendium which can be purchased via SL Books or available to a limited extent via Absalon. | |||||||||||||||||
| Kursusansvarlig | |||||||||||||||||
| Dereck Edward Winston Chatterton, dcha@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 353-33490 | |||||||||||||||||
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| Studienævn LSN | |||||||||||||||||
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