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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.
|2020||Semester One non-standard||Distance|
|2021||Semester One non-standard||Distance|
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