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Advanced Dairy Technology

Course description: The lactoperoxidase system in prolonging the preservation of raw milk - Modern technologies in the production of plain and fruit-flavored liquid milk and their effect on its quality - Novel products containing milk - Soft-curd milk - Production of lactose-free infant milk.
Credits: 2
Objectives of the course :

The course aims to introduce the student to the lactoperoxidase system and its techniques in extending the preservation of raw milk, as well as modern technologies in the processing of fluid milk and its innovative products.

Course outputs :

1. It illustrates the mechanism of action of the lactoperoxidase system in prolonging the preservation of raw milk.
2. It explains modern technologies in the production of plain and fruit-flavored liquid milk and their impact on its quality.
3. Identifies innovative dairy products such as soft curd milk and lactose-free infant formula.

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  • Last update: 2026-08-26

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