MVI273 Milk and Milk Processing

In this course you will learn about the various components of milk and milk processing in the dairy. It is important to utilize as much milk as possible, and special attention will be paid to how milk can be processed and utilized in a sustainable way. This requires in-depth knowledge of the physical properties of milk and its chemical and microbiological composition. This is illustrated through various learning activities such as lectures, exercises in the lab and pilot plant, visits to the barn and group work.

The course consists of two parts:

Part 1: Milk chemistry: This section deals with the most important components of milk: proteins, fats, lactose, enzymes, minerals and selected trace elements. Emphasis is placed on structure, physical and chemical properties, as well as technological and nutritional significance, various factors that influence content and how this is in turn linked to milk quality. Functional properties of milk proteins are particularly emphasized.

Part 2: This section deals with the milk processing at the dairy with a special focus on transport, separation, homogenization, heat treatment (thermalization, pasteurization and UHT treatment), filtration and concentration of milk in order to make the best use of milk. Emphasis is placed on studying the significance of these processes on microbiology and chemical components in milk. The hygiene of the dairy is also emphasized.

• Part 1:

Knowledge:

• Has broad knowledge of and can explain the structure and properties of various macro-nutrients (protein, lactose, fat), as well as minerals and enzymes and how the content of these components varies with different factors and affects the quality of milk.
• Has broad knowledge of and can explain functional properties of milk proteins, based on their structure and how these properties are affected by physical and chemical factors such as changes in pH and temperature.

Skills:

• Can evaluate the use and suitability of different milk components (focus on proteins) to bothexisting and new innovative products.
• Can use methods to analyze functional properties of milk proteins and explain the results based on theoretical knowledge and evaluate the suitability of the various proteins in different products.
• Can find scientific literature on relevant topics in books, scientific journals and from various websites.

General competence

• Can convey central subject matter both in writing and orally and apply this in other courses including part 2 of this course.

Part 2:

Knowledge:

• Understand the most important milk processing operations (transportation, separation, homogenisation, heat treatments and membrane filtration) used in milk processing, and how these processing operations influence the quality of milk products.
• Gain knowledge about composite process lines for production of consumption milk
• Gain knowledge about hygenic processing and milk microbiology.

Skills:

• Be able to use knowledge about milk processing to put toghether processsing lines for milk treatment.
• Have practical knowledge about milk treatment (gained through practicals in the pilot plant of KBM).

General competence:

• Be able to use practical and theoretical knowledge about milk treatment to understand which chemical, microbial and quality changes the product (focusing on consumption milk products) undergoes throughout milk processing.