Jun 13, 2024  
2009-2010 Graduate Catalog 
    
2009-2010 Graduate Catalog [ARCHIVED CATALOG]

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ASI 608 - Dairy Foods Processing & Techonology


The fundamental technologies used to process high quality dairy foods using freezing, heat membrane and pressure technologies. Changes in milk chemistry, microbiology and structure will be emphasized during the processing of butter, soft and hard cheeses, concentrated milks, ice cream and yogurt.

Credits: (3)

Note
Two hours of lecture and one three-hour lab a week.

Requisites
Pr.: BIOL 455.

When Offered
II


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