6830 (v.2) Animal Food Science 582
| Area: | School of Public Health |
| Credits: | 25.0 |
| Contact Hours: | 3.0 |
| Lecture: | 1 x 3 Hours Weekly |
| Syllabus: | Dairy - production, composition, quality testing and processing of milk, type of milk products, butter and cheese production. Eggs - production, composition, grading, quality, processing, drying, freezing, storage, functional properties and future directions. |
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| Unit Outcomes: | On successful completion of this unit students will be able to - Demonstrate knowledge of the production, composition, quality testing, handling, processing and storage of milk. Demonstrate an understanding of cheese, butter and other dairy products production process. Demonstrate knowledge of the production, composition, quality testing, handling, processing and storage of eggs and egg products. Demonstrate knowledge of eggs and egg products and their functional properties. |
| Text and references listed above are for your information only and current as of September 30, 2003. Please check with the unit coordinator for up-to-date information. |
| Unit References: | Fox P.E.and McSweeney, (1998), Dairy Chemistry and Biochemistry, Balckie Academic and Professional, NY. Early R., (1998), The Technology of Dairy Products, Balckie Academic and Professional, NY. Spreer E. and Mixa A., (1998), Milk and Dairy Product Technology, NY, Marcel Dekker Inc. Potter N.N., (1986), Food Science, Connecticut, AVI Publishing Company Inc. William J.S. and Cotterill O.J., (1995), Egg Science and Technology, NY, Food Products Press. |
| Unit Texts: | No prescribed texts. |
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| Year | Location | Period | Internal | Area External | Central External | | 2004 | Bentley Campus | Semester 2 | Y | | | |
Current as of: February 2, 2004
CRICOS provider code 00301J
