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NDFS 5030 - Dairy Technology and Processing

3 credits

This course covers biochemistry, microbiology, and technology of milk processing. It includes heat processing, fat separation, homogenization, concentration, drying, fermentation, freezing, and manufacture of dairy foods, such as pasteurized milk, UHT milks, ice cream, cheeses, and yogurt.

Prerequisite/Restriction: NDFS 5110 /NDFS 6110 , NDFS 5560 /NDFS 6560  

This listing includes updates which are effective beginning Fall 2021.


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