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Advanced Dairy Technology

Course description: Selected topics in dairy technology, including fermented products, cheese production and ripening, ultrafiltration and reverse osmosis, processed cheeses, high-fat dairy products, ice cream and milk-based frozen desserts and their analogues, and milk protein manufacturing technology.
Credit hours: 3
Objectives of the course :

The course aims to cover advanced and emerging topics in the technologies of fermented dairy products, various types of cheeses, ice cream, and milk proteins.

Course outputs :

1. Explanation of production and ripening techniques for various types of cheeses, including processed cheeses.
2. It illustrates the applications of ultrafiltration and reverse osmosis in dairy technology.
3. He identifies the production techniques of ice cream, dairy products, and milk proteins.

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  • Last update: 2026-08-26

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