Dairy Processing and Preservation
FS3015 Dairy Processing and Preservation (5 credits)
Module in 3rd year of BSc (Ord) (Food Science and Technology)
Milk composition and primary production, milk intake and quality testing; heat exchanger design and applications for pasteurisation, UHT processing and retorting of liquid milk products, principles and applications of homogenisation, centrifugal separation and standardisation, applications of membrane technologies for dairy processing, condensed milk products, strategies for shelf-life extension, butter-making and introduction to clean in place practices.
Course Co-ordinator: Dr Eileen O’Neill
Contact information: e.oneill@ucc.ie +353 (0)21 490 2853
Course link: BSc (Ord) (Food Science and Technology) | University College Cork, Ireland