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Curricular information is subject to change
On completion of this module students should be able to: 1. describe in detail the chemistry of the milk system. 2. analyse the interactions of the various milk constituents during processing and storage. 3. describe the production of the major dairy products. 4. evaluate the impact of important factors, such as variation in raw material composition or variation in processing parameters, on final dairy product quality. 5. source evaluate and summarise literature on a topical issue & work effectively in a group.Indicative Module Content:
Learning Package (LP) 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 Heat Stability Measurement and compositional factors affecting heat stability; Effects of processing on stability and overview of heat coagulation process
LP7 Liquid products Milk pasteurization; UHT milks and creams.
LP8 Cheese General principles of cheese making; Cheese curd production; Cheese ripening; Cheese varieties.
LP9 Fermented milks Principles of yoghurt production; Post fermentation handling of yoghurt, cultured buttermilk production and other fermented milks.
LP10 Butter and spreads Butter manufacture; Physical properties of butter and the manufacture of mixed fat spreads.
LP11 Concentration and drying Production of milk concentrates; Drying of milk powders.
|Student Effort Type||Hours|
|Specified Learning Activities||
|Autonomous Student Learning||
Not applicable to this module.
|Description||Timing||Component Scale||% of Final Grade|
|Examination: 2h exam three questions from five||2 hour End of Trimester Exam||No||Standard conversion grade scale 40%||No||
|Multiple Choice Questionnaire (Short): 5 x 10 min tests in class each worth 3%||Varies over the Trimester||n/a||Alternative linear conversion grade scale 40%||No||
|Essay: 2,000 word essay project on a dairy topic||Week 10||n/a||Graded||No||
|Resit In||Terminal Exam|
|Spring||Yes - 2 Hour|
• Feedback individually to students, on an activity or draft prior to summative assessment
• Online automated feedback
Feedback offered on essay draft
|Lecture||Offering 1||Week(s) - 1, 2, 4, 6, 7, 8, 10, 12||Mon 11:00 - 11:50|
|Lecture||Offering 1||Week(s) - 3||Mon 11:00 - 11:50|
|Lecture||Offering 1||Week(s) - 5, 9, 11||Mon 11:00 - 11:50|
|Lecture||Offering 1||Week(s) - Autumn: All Weeks||Tues 14:00 - 14:50|
|Lecture||Offering 1||Week(s) - Autumn: All Weeks||Wed 12:00 - 12:50|