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Case studies in which the technology and control of the manufacture of appropriate dairy ingredients and products such as cheese, butter, milk powder, casein and whey protein are examined. A practical course.
Note: You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.
|2020||Double Semester||Internal||Manawatu Campus|
|2021||Double Semester||Internal||Manawatu Campus|
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