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Fundamentals of Dairy Technology

Course Description: The course includes the study of the following topics: Chemical composition, physical and microbiological properties of milk and its products - Purification, separation, and modification of milk composition - Homogenization, heat treatments, membrane filtration, and packaging of milk - Cleaning and sanitation methods.
Credits: 2
Prerequisites: BCH 301
Objectives of the course :

1- Identification of the chemical, physical, and microbiological properties of milk and its products.
2- Familiarity with the processes of milk purification, separation, and composition modification, as well as homogenization, heat treatments, membrane filtration, filling, and packaging of milk.
3. Identifying cleaning and sanitizing methods used in the dairy manufacturing and its products.

Course outputs :

1- Determination of the characteristics, chemical composition, and microbiology of raw milk.
2. Determining and maintaining the quality of milk as a good raw material for dairy product manufacturing, and discussing dairy technology.
3- Ability to analyze dairy products and detect milk adulteration.

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  • Last updated: 2026-06-16

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