This is an advanced level subject available to honours students as a limited elective. It considers the nature, production and marketing of market milk, cream, butter, anhydrous milk fat and cheese.
No offerings have been identified for this subject in 2019.
HD/FL
One session
School of Wine and Food Sciences
Available only to honours or post graduate students enrolled in the Bachelor of Applied Science (Food Science) or Biotechnology courses.
* Gross composition of milk and its seasonal variation: the structure of the casein micelle. Whey proteins and their uses. The major enzymes of milk. Lactose and its anomers. Hydrolysis of lactose. Triglycerides and fatty acids of milk. The nature and structure of the fat globule and the fat globule membrane. Steroids of milk. Vitamins present in milk. The effect of processing on milk vitamins; * Microbiology of milk: sources of contamination. Psychrotrophs and thermophiles and their relation to spoilage and degradation of milk fats and proteins. Pathogens in milk with particular reference to Listeria monocytogenes; * Starter organisms and inhibition of growth by antibiotics, antibodies, the lactoperoxidase system and phages; * Pasteurisation and UHT processing of milk. Modified market milk; * Production of cream, butter and anhydrous milk fat with particular reference to continuous butter manufacture by the Fritz process and its alternatives. Dairy spreads and low cholesterol dairy products. Market trends; * Production of cheese. The major cheese types. Basic processes including a detailed description of the action of chymosin on the casein micelle, curd syneresis and maturation. Cheddar cheese and mould ripened cheeses will be considered in detail; * Processing and utilisation of whey. Production of whey protein concentrates, lactose, riboflavin and citrate from whey.
For further information about courses and subjects outlined in the CSU handbook please contact:
The information contained in the CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.