FDS401 Technology of Dairy Products (8)
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.
Continuing students should consult the SAL for current offering details. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Subject Information
Grading System
One session
School of Wine and Food Sciences
Enrolment restrictions
Available only to honours or post graduate students enrolled in the Bachelor of Applied Science (Food Science) or Biotechnology courses.
Learning Outcomes
Upon successful completion of this subject, students should:
  • have an understanding of the chemical composition of milk;
  • understand the microbiology of milk;
  • understand the processes involved in the manufacture of cream, butter and anhydrous milk fat;
  • have a knowledge of market trends for the major dairy products
The subject will cover the following topics:
* 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.
Current Students

For any enquiries about subject selection or course structure you will need to contact your Course Director. You can find the name and contact details for your Course Director in your offer letter or contact your School office.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 334 733 (free call within Australia) or enquire online.

The information contained in the 2017 CSU Handbook was accurate at the date of publication: June 2018. The University reserves the right to vary the information at any time without notice.