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An immersive study of the manufacture of dairy food products, including butter, UHT creams, yogurt, cream cheese and ice cream. Emphasis will be given to the role of formulation-process interactions in defining product properties, notably the functional role of dairy ingredients in related foods. Practical considerations for the characterisation of dairy foods in determining quality, safety and shelf life will also be explored.
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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