Colleges

Course Description: Theoretical Content: Fluid milk products – milk powders and sweetened and sterilized condensed milk products – reconstituted and returned milk products – characteristics and technology of dairy fat products (cream – butter – ghee) – manufacturing of fermented dairy products – manufacturing of natural and processed cheeses – manufacturing and uses of whey – manufacturing of milk protein products and frozen dairy products. Practical Content: Manufacturing of plain and flavored (chocolate) pasteurized and sterilized fluid milk – characteristics of dried, sterilized condensed, and sweetened condensed milk – cream separation by centrifugation – manufacturing of various types of cream (table – cultured – whipped – heated) and methods of butter manufacturing – methods of ghee manufacturing and processing – manufacturing of plain and fruit-flavored yogurt (still and stirred) and yogurt drinks – manufacturing of labneh – manufacturing of soured milk – traditional manufacturing of soft cheese and comparison with Damietta cheese – manufacturing of processed cheese – review of all local and international cheese types available in the market to identify their characteristics, classification, and different sensory and rheological properties – study of the functional properties of some milk proteins – familiarization with washing processes in dairy plants. .