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Curricular information is subject to change
On successful completion of this module student will be able to
• Describe in detail the chemistry of the milk system.
• Analyse the interactions of the various milk constituents during processing and storage.
• Describe the production of the major dairy products.
• Evaluate the impact of important factors, such as variation in raw material composition or variation in processing parameters, on final dairy product quality.
The subjet material is divided into different Learning Packages (LP) as follows:
Learning Package Lecture titles
LP1 Introduction Course outline and overview of dairy sector; Milk secretion, composition and colloidal nature; Milk salts; Variation in milk composition.
LP2 Milk Proteins The milk protein system; Casein: molecular properties; Casein micelles; Major whey proteins; Minor whey proteins and denaturation of milk protein.
LP3 Milk Lipids Milk fat composition; fatty acid distribution, melting properties, synthesis and secretion; The milk fat emulsion; Separation, homogenization and stability
LP4 Lactose Structure, mutarotation and solubility; Crystalisation of lactose in dairy products; Purification and uses of Lactose.
LP5 Minor milk constituents Vitamins and minerals in milk; Enzymes in milk
LP6 Dairy Products General principles of cheese making; Cheese curd production; Cheese ripening; Cheese varieties. Principles of yoghurt production; Post fermentation handling of yoghurt, cultured buttermilk production and other fermented milks. Butter manufacture; Physical properties of butter and the manufacture of mixed fat spreads.
Student Effort Type | Hours |
---|---|
Lectures | 30 |
Specified Learning Activities | 20 |
Autonomous Student Learning | 70 |
Total | 120 |
Not applicable to this module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Multiple Choice Questionnaire: Short Online MCQs, | Unspecified | n/a | Alternative linear conversion grade scale 40% | No | 20 |
Examination: Online essay question exam | 2 hour End of Trimester Exam | No | Standard conversion grade scale 40% | No | 55 |
Essay: Essay on a dairy topic 4,000 words, online submission through anti-plagiarism software. | Week 10 | n/a | Standard conversion grade scale 40% | No | 25 |
Resit In | Terminal Exam |
---|---|
Spring | Yes - 2 Hour |
• Online automated feedback
MCQ feedback is given during the test.
Name | Role |
---|---|
Dr Fiona Lalor | Tutor |
Miss Hannah Rossiter | Tutor |