CHEMISTRY AND TECHNOLOGY OF DAIRY PRODUCTS

Prerequisites & course information

Requisites: FOOD SCI 410 or graduate/professional standing Course Designation: Core GenEd - Natural Science & Wellness Grad 50% - Counts toward 50% graduate coursework requirement Repeatable for Credit: No Last Taught: Spring 2026 Learning Outcomes: 1. Describe the composition of milk and identify the approx. content, individual types present and main features of the main components Audience: Both Grad & Undergrad 2. Integrate knowledge of food chemistry, physical properties. and microbiology to describe the processing of dairy products Audience: Both Grad & Undergrad 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: Both Grad & Undergrad 4. Describe the contribution of dairy foods to the diet including milk constituents with possible physiological roles Audience: Both Grad & Undergrad 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: Both Grad & Undergrad 6. Discuss hot topics related to dairy foods Audience: Graduate 7. Evaluate the scientific status of dairy’s role or contribution to nutrition, sustainability, and functionality with reference to current scientific literature on these topics Audience: Graduate Learning Outcomes: 1. Describe the composition of milk and identify the approx. content, individual types present and main features of the main components Audience: Both Grad & Undergrad 2. Integrate knowledge of food chemistry, physical properties. and microbiology to describe the processing of dairy products Audience: Both Grad & Undergrad 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: Both Grad & Undergrad 4. Describe the contribution of dairy foods to the diet including milk constituents with possible physiological roles Audience: Both Grad & Undergrad 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: Both Grad & Undergrad 6. Discuss hot topics related to dairy foods Audience: Graduate 7. Evaluate the scientific status of dairy’s role or contribution to nutrition, sustainability, and functionality with reference to current scientific literature on these topics Audience: Graduate