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This course continues the study of the key processing operations and handling of milk streams in the specific production of dairy ingredients systems, i.e. milk and protein powders and anhydrous milk fat. Emphasis will be given to the design and manufacture of functional ingredient systems, as well as the optimisation of processing operations for ensuring requisite quality and safety of dairy ingredients.
Note(s): This course is available only to students enrolled in the Diploma in Dairy Technology. A reliable broadband internet connection is required.
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