Students will be able to apply knowledge of dairy chemistry to evaluate and improve the collection, processing and storage of a range of dairy products.
They will be able to analyse and interpret data relating to the composition of milk and dairy products.
- Learning Outcomes
- Learning Outcomes:
On the successful completion of this module, the student will be able to:
1.Apply knowledge of the chemical composition and properties of milk, the major deteriorative reactions of milk, and the effects of processing on milk components to the manufacture of a range of dairy products.
2.Analyse and interpret data relating to the composition of milk and dairy products.
3.Recognise and evaluate the various factors which influence milk production, handling and collection procedures, and apply this knowledge to the improvement of product functionality, safety and quality.
- - Composition and properties of milk
- Testing and measurement of the components of dairy products
- Production and collection of milk (includes basic production, handling, and
- Components of milk fat
- Fatty acids and triglycerides
- Oxidation, lipolysis, and hydrolysis of milk fat
- Proteins and enzymes
- Milk proteins
- Effects of processing on milk proteins
- Lactose and browning reaction
- Chemistry of milk powder manufacture
- Evaluation and monitoring of quality and yields
- Milk salts
- Teaching and Learning Strategy
- Teaching and learning methods will include:
- Inquiry based learning, problem solving and discussion
- Online Moodle activities
- Chemistry practicals in a specialist laboratory
- Theoretical face-to-face and online sessions including workbooks, lectures, group activities, discussion, independent learning, and assignments.
- Learning and Teaching Resource
- A reading list will be supplied by the lecturer at commencement of the module which will be updated annually.
Access to chemistry laboratory facilities and resources and associated technical support is required for this module.
Computer access to Moodle.