MVI383A Dairy Technology

Credits (ECTS):15

Course responsible:Davide Porcellato

Campus / Online:Taught campus Ås

Teaching language:Engelsk, norsk

Limits of class size:24

Course frequency:Annually

Nominal workload:

Lectures: ca. 64 hours.
Exercises in pilot installations and laboratories: ca. 40 hours.
Preparation for laboratory exercises and journals: ca. 100 hours.
Excursions: ca. 36 hours.
Discussion groups: ca. 12 hours.
Self-study: 123 hours.

Teaching and exam period:This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel.

About this course

Processing of milk for different dairy products requires focus on the utilization of the entire milk raw material in a sustainable way. You will learn the technology behind the production of:

Fermented consumption milk products.
Butter
Cheese and how different cheese varieties are produced as well as how they are ripened.
Whey products.
Brown whey cheese.
Ice cream technology.

Learning outcome

KNOWLEDGE: Knowledge of the composition of milk in relation to the manufacturing of various products. In addition, the students shall gain good theoretical knowledge of the various processing steps and processing lines for the manufacturing of dairy products. Knowledge of the key manufacturing of important dairy products and key factors influencing the final quality of the products are the ultimate goals of the course. More specific knowledge and understanding of the manufacturing of unfermented and fermented milk products, butter, cheese, whey products and ice cream.

SKILLS: On the basis of theoretical and practical experience, partly gained through exercises and experiments in the pilot plant for food manufacturing, the students shall understand the manufacturing processes for the most important dairy products and the quality properties of the products, and obtain skills in the production of fermented milk products, butter, cheese, whey products and ice cream. The student is able to perform the preparations, techniques and analyses employed in the course. The student masters the instruments and equipment used in the course.

GENERAL COMPETENCE: The course emphasises the conveyance of attitudes related to the importance of and possible uses for a food raw material such as milk, in that as much as possible of its components are used as food. This is of important in a sustainability perspective.

Learning activities
Lectures, exercises and laboratory analyses with an exercise and laboratory journal, group work, colloquia, excursions to milk processing enterprises and -organisations.
Teaching support
The teachers are available during regular office hours.
E-mail: davide.porcellato@nmbu.no
Canvas
Prerequisites
Knowledge of milk as a raw material and milk processing equivalent to MVI273. Knowledge of food production processes equivalent to MVI180.
Recommended prerequisites
Food microbiology equivalent to MVI220.
Fermentation microbiology equivalent to MVI321.
Assessment method
One-hour oral exam about all major topics including mandatory activities. The journals delivered during the course will also be used during the exam (exam count for 100% of the evaluation)
A-F

Oral exam Grading: Letter grades Permitted aids: A1 No calculator, no other aids
Examiner scheme
An external examiner
Mandatory activity
Exercises in the pilot plant and analysis work in the laboratories. Excursions. Journals must be handed in for evaluation maximum two weeks after the exercise is completed. All mandatory activities have to be accomplished before the examination.
Notes
Groups divided at 12 students
Teaching hours
10 hours per week used for lectures, practicals, discussions and excursions (usually we have 6h with lectures and 4h of practicals each week). Ca. 32 double lectures hours are planned given by the teachers at the Faculty and from the industry. The lectures will be distributed throughout the semester. Two excursions of 3 days in total. Excursion dates are given when the course starts up. The exercises in the pilot plant and in the laboratories are done during ca. 10 days. 10 hours per week used for lectures, practicals, discussions and excursions (usually we have 6h with lectures and 4h of practicals each week).
Preferential right
M-MATVIT
Admission requirements
Special requirements in Science