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An introduction to the role of microbiology in the handling of milk streams and the manufacture of dairy materials. The course will provide an exploration of the classification and identification of bacteria, their reproduction and growth; pathogens and food poisoning micro-organisms; bacteriology of milk and milk products; thermal processes for controlling micro-organisms and the application cleaning-in-place technology.
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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