141.140 Dairy Chemistry (15 credits)

An introduction to milk composition, the underlying chemistry of milk constituents and their properties in dairy ingredients and products. The effects of processing on the chemical properties of milk components, including deleterious reactions impacting milk quality will also be considered.

Note(s): This course is available only to students enrolled in the Diploma in Dairy Technology. A reliable broadband connection is required.

Expected prior learning Requirements help

  • Employment in the dairy industry is required for enrolment.

Offerings Offerings help

Year Semester Mode Location
2021 Double Semester Distance