NUFS 403 *3 (First term, 3-1s-0) Processing of milk and dairy products.

First session
2004/2005
____________________________________________________________________________
Instructor: Dr. Lech Ozimek
Room. 2-06F Agriculture/Forestry Centre
Phone: 492-2665 (with voice mail)
E-mail: lech.ozimek@ualberta.ca


Schedule: Lectures MWF 12:00 12:50, Ag/Forestry Centre 5-22
Seminar F 13:00 13:50, Ag/Forestry Centre 5-22
Course objective: To familiarize students with the current status of knowledge of milk and dairy
products processing. Specifically, to build critical understanding of the fundamental processing
approaches for fluid milk products; concentrated, dried and sterilized milk products; fermented
dairy products; cheese, butter, and ice cream. The emphasis of the course is to learn concepts of
dairy processing technology with students playing an active role in all aspects of the course.

Lecture outline
1. The dairy production and processing industry
2. Composition, chemistry and properties of milk and milk components
3. Primary milk processing technology (centrifugation, heat treatment, homogenization and
standardization)
4. Concentration, drying and membrane processing
5. Cultured and acidified milk products
6. Cheesemaking science and technology
7. Whey processing and utilization
8. Butter and milk fat products science and technology
9. Ice cream and aerated desserts
10. Industrial ingredients and nutraceutical products
11. Cleaning and sanitation

Seminar outline: Discussions of new trends of industrial technologies and unconventional dairy
ingredients and products.

Grading schedule (% total)

Short term test @ 15% 15 %
Mid-term 30 %
Short term test @ 15% 15 %
Seminar reports/paper @ 10% 10 %
Final exam (2 hrs) 30 %
____________________________________
TOTAL 100%

Recommended reference book for the course NUFS 403:

Dairy processing handbook. Gsta Bylund (Ed.). 1995. Tetra Pak Processing Systems AB,
S-221 86 Lund, Sweden.


To assists you with finding additional information related to different aspects of dairy science
and technology below there is a list of available resources in our library.

DAIRY SCIENCE RESOURCE MATERIALS

DAIRY CHEMISTRY

1. Developments in Dairy Chemistry-1: Proteins. P.F. Fox (Ed.). 1982
Elsevier Applied Science Publishers Ltd., London, UK.

2. Developments in Dairy Chemistry-2: Lipids. P.F. Fox (Ed.). 1982
Elsevier Applied Science Publishers Ltd., London, UK.

3. Developments in Dairy Chemistry-3: Lactose and Minor Constituents.
P.F. Fox (Ed.). 1982. Elsevier Applied Science Publishers Ltd.,
London, UK.

4. Milk Proteins I: Chemistry and Molecular Biology. H.A. McKenzie (Ed.).
1970. Academic Press, Inc., New York, USA.

5. Milk Proteins II: Chemistry and Molecular Biology. H.A. McKenzie (Ed.).
1970. Academic Press, Inc., New York, USA.

DAIRY TECHNOLOGY

6. Modern Dairy Technology I: Advances in Milk Processing. R.K. Robinson
(Ed.). 1986. Elsevier Applied Science Publishers, Ltd., London, UK.

7. Modern Dairy Technology II: Advances in Milk Products. R.K. Robinson
(Ed.). 1986. Elsevier Applied Science Publishers, Ltd., London, UK.

8. Dairy Science and Technology: Principles and Applications. La Fondation
de Technologie Laitiere du Quebec, Inc (Ed.). 1985. Les Presses de
l'Universite Laval, Quebec, Canada.

9. Food Engineering and Dairy Technology. H.G. Kessler. 1981. Verlag
A. Kessler, Germany.


DAIRY MICROBIOLOGY

10. Bacterial Starter Cultures for Foods. S.E. Gilliland (Ed.).1985.
CRC Press.

11. FEMS Microbiology Reviews Volumes 87 (September 1990 and 1993)

12. Dairy Microbiology I: The Microbiology of Milk. R.K. Robinson (Ed.)
1981. Elsevier Applied Science Publishers, Ltd., London, UK.

13. Dairy Microbiology II: The Microbiology of Milk Products. R.K. Robinson
(Ed.). 1981. Elsevier Applied Science Publishers, Ltd., London, UK.

14. Cheese Starters. J .E. Lewis. 1987. Elsevier Applied Science Publishers,
Ltd., London, UK.

15. Advances in the Microbiology and Biochemistry of Cheese and Fermented
Milk. F.L. Davies and B.A. Law (Ed.). 1984. Elsevier Applied Science
Publishers, Ltd., London, UK.

CHEESE SCIENCE AND TECHNOLOGY

16. Cheese: Chemistry, Physics and Microbilogy I- General Aspects. P.F. Fox
(Ed.). 1987. Elsevier Applied Science Publishers, Ltd., London, UK.

17. Cheese: Chemistry, Physics and Microbilogy II- Major Cheese Groups.
P.F. Fox (Ed.). 1987. Elsevier Applied Science Publishers, Ltd.,
London, UK.

18. Cheesemaking Practice. R. Scott. 2nd ed. 1986. Elsevier Applied Science
Publishers, Ltd., London, UK.

19. Cheesemaking Science and Technology. A. Eck (Ed.). 1987. Lavoisier
Publishing Inc., New York, USA.

20. Italian Type Cheese in the U.S.A. 1987. American Producers of Italian
Type Cheese Association (Ed. & Pub.).

21. Standard Methods for the Examination of Dairy Products. G.H. Richardson
(Ed.). 15th ed. 1985. American Public Health Association, Washington, USA






Recommended reference book for the course NUFS 403:

Dairy processing handbook. Gsta Bylund (Ed.). 1995. Tetra Pak Processing Systems AB,
S-221 86 Lund, Sweden.


Publisher
Tetra Pak Processing Systems AB
S-221 86 Lund, Sweden
Text
Gsta Bylund, M.Sc. (Dairy Techn.)
Production
Editor: Teknotext AB
Illustrations: Origrit AB
Cover: Torkel Dhmers
Printer: LP Grafiska AB
Printed in 1995
Ordering
Further copies of the Tetra Pak Dairy
Processing Handbook can be ordered
from the publisher.
Lecture material such as overhead
transparencies of the illustrations in
the Tetra Pak Dairy Processing
Handbook can be ordered from the
publisher.
No portion of the Tetra Pak Dairy
Processing Handbook may be duplicated
in any form without the source
being indicated.


Contents
1 Primary production of milk 1
2 The chemistry of milk 13
3 Rheology 37
4 Micro-organisms 45
5 Collection and reception of milk 65
6 Building-blocks of dairy processing 73
6.1 Heat exchangers 75
6.2 Centrifugal separators and milk fat standardisation systems 91
6.3 Homogenisers 115
6.4 Membrane filters 123
6.5 Evaporators 133
6.6 Deaerators 139
6.7 Pumps 143
6.8 Pipes, valves and fittings 153
6.9 Tanks 161
6.10 Process Control 165
6.11 Service systems 175
7 Designing a process line 189
8 Pasteurised milk products 201
9 Longlife milk 215
10 Cultures and starter manufacture 233
11 Cultured milk products 241
12 Butter and dairy spreads 263
13 Anhydrous milk fat 279
14 Cheese 287
15 Whey processing 331
16 Condensed milk 353
17 Milk powder 361
18 Recombined milk products 375
19 Ice cream 385
20 Casein 395
21 Cleaning of dairy equipment 403
22 Dairy effluents 415
Literature 425
Index 427