SCDT502 – Dairy Microbiology and Preservation
Module code
SCDT502
Module title
Dairy Microbiology and Preservation
Prescription
To provide the student with the knowledge to be able to apply microbiological and food safety principles to the production and preservation of a range of dairy products.
They will be able to evaluate the risks to the dairy industry of pathogens in product and determine the quality and monitoring processes required.
Programmes
- SC1401
NZQA Level
Level 5
NZQA Credits
15
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 150
Resources required
- Learning Outcomes
- Learning Outcomes:
On the successful completion of this module, the student will be able to:
1.Demonstrate knowledge of the classification, identification, reproduction and growth of bacteria and microbes of relevance to the dairy industry.
2.Recognise and understand the effect of pathogens and food spoilage organisms in dairy products and explain methods used to control their growth. Apply food safety principles to the dairy industry.
3.Compare and contrast the microbiology of milk, butter, milk powder, casein and cheese. Interpret and monitor microbiological data as it relates to a range of dairy products.
4.Describe the principles of hygiene in a dairy plant and be able to operate and monitor cleaning in-place technology. Identify solutions to familiar problems encountered in the cleaning process.
5.Explain the sequences and operation of thermal processing in the dairy industry and the basics of quantitative thermal processing.
6.Evaluate the risks to the dairy industry of pathogens in product and the quality and monitoring processes required. - Content
- - Classification and identification of bacteria
- Reproduction and growth of bacteria
- Pathogens and food spoilage organisms
- Control of microbial growth
- Preservation and inhibitory substances
- Food safety and introduction to Hazard Analysis Critical Control Point (HACCP)
- Hygiene, cleaning - in-place technology
- Bacteria in milk
- Butter microbiology
- Milk powder microbiology
- Casein microbiology
- Cheese microbiology
- Monitoring of product for microbiology quality
- Thermal processing in the dairy industry
- Basics of quantitative thermal processing - Teaching and Learning Strategy
- Teaching and learning methods will include:
- Inquiry based learning, problem solving and discussion
- Online Moodle activities
- Microbiology practicals in specialist laboratory
- Guest lectures
- Theoretical face-to-face and online sessions including workbooks, lectures, group activities, discussion, independent learning, and assignments
- Industry based assessment activity. - 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 microbiology laboratory facilities and resources and associated technical support is required for this module.
Computer access to Moodle.
