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An introduction to the processing principles underpinning the handling and treatment of milk, and with particular consideration of the design and specifications of the main processing systems and their integration as part of dairy ingredient and food manufacture.
Note(s): This course is available only to students enrolled in the Diploma in Dairy Technology. A reliable broadband internet connection is required.
|2020||Semester One non-standard||Distance|
|2021||Semester One non-standard||Distance|
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