CHEMISTRY AND TECHNOLOGY OF DAIRY PRODUCTS

Prerequisites & course information

Requisites: FOOD SCI 410 Course Designation: Core GenEd - Natural Science & Wellness Repeatable for Credit: No Last Taught: Spring 2026 Learning Outcomes: 1. Describe the composition of milk and identify the approximate content, individual types present and main features of the main components Audience: Undergraduate 2. Integrate their knowledge of food chemistry, physical properties and microbiology to understand the processing of dairy products Audience: Undergraduate 3. Use knowledge of the chemistry of dairy components (proteins, fats, lactose, salts) to evaluate the impact of processing conditions (e.g. heat, pH) on milk and dairy products Audience: Undergraduate 4. Describe the contribution of dairy foods to the diet including milk constituents with possible physiological roles Audience: Undergraduate 5. Explain how dairy products (such as fluid milk, yogurt, butter, powder, cheese) are made and the key functions of the processing steps involved Audience: Undergraduate Learning Outcomes: 1. Describe the composition of milk and identify the approximate content, individual types present and main features of the main components Audience: Undergraduate 2. Integrate their knowledge of food chemistry, physical properties and microbiology to understand the processing of dairy products Audience: Undergraduate 3. Use knowledge of the chemistry of dairy components (proteins, fats, lactose, salts) to evaluate the impact of processing conditions (e.g. heat, pH) on milk and dairy products Audience: Undergraduate 4. Describe the contribution of dairy foods to the diet including milk constituents with possible physiological roles Audience: Undergraduate 5. Explain how dairy products (such as fluid milk, yogurt, butter, powder, cheese) are made and the key functions of the processing steps involved Audience: Undergraduate