SCDT603 – Cheese and Whey Technology

Module code
Module title
Cheese and Whey Technology
The student will be able to evaluate the technologies used in the production of cheeses, casein, lactose, ethanol and other fermented dairy products. They will be able to interpret data and analyse and monitor production steps to maintain and improve product functionality and quality.
  • SC1401
NZQA Level
Level 6
NZQA Credits
Delivery method
  • Web-Enhanced
Learning hours
Total learning hours
Resources required
Learning Outcomes
On the successful completion of this module the student will be able to:

1.Evaluate the technologies used in the production of cheeses and explain the processes involved in their manufacture.

2.Evaluate the technologies used in the manufacture of speciality cheeses, processed cheese, lactose and ethanol and other fermented milk products.

3.Evaluate whey products technology.

4.Demonstrate the ability to supervise the efficient operation of a section of a dairy manufacturing plant involved in these processes. Interpret data and solve a range of familiar and unfamiliar problems that may be encountered in these processes so as to improve product functionality, safety and quality.
- Introduction to cheese
- Starters and adjuncts, coagulation, compositional control, maturation applications
- Technology
- Vat processing
- Post-vat processing
- Speciality cheeses
- Lactose
- Ethanol
- Processed cheese
- Other fermented milk products
- Whey
- Consumer products (market milk, yoghurt)
- Current and emerging technologies for cheese and whey production - Monitoring of production steps to maintain and improve product functionality, safety, and quality
- Problem solving within the manufacturing setting.
Teaching and Learning Strategy
Teaching and learning methods will include:

- Inquiry based learning, problem solving and discussion
- Online Moodle activities
- Visit to an appropriate manufacturing facility or pilot plant facility
- Guest lectures
- Practical activities and assessments relevant to the manufacture of cheese and whey
- Theoretical face-to-face and online sessions including workbooks, lectures, workshops, group activities, discussion, independent learning, and assignments.
Learning and Teaching Resource
An extended reading list will be supplied by the lecturer at commencement of the module which will be updated annually.
Practical activities in manufacturing pilot plant or food processing laboratories will be arranged.
Guest lectures will form part of this module.

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