The course Dairy Science is a basic prerequisite for the courses Dairy Technology I and Dairy Technology II – Cheese Science.
The aim of the course is to provide current scientific knowledge about the components, the properties and the complex interactions that occur in milk.
Upon successful completion of this course the students will be able to:
- be aware of the composition, structure, microbiota and physical properties of raw milk, the effect of the typical processing on them.
- be aware of the analytical methodology for the evaluation of the quality of raw milk utilized as a raw material for the food manufacturing sector.
- have acquired critical thinking skills needed to solve problems related to raw milk either as biological or as raw material for the food industry.