Dec 18, 2024  
2019-2020 Undergraduate Catalog 
    
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2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]

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ASI 608 - Dairy Foods Processing & Technology

Credits: 3

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.

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

Requisites
Prerequisite: BIOL 455.

Typically Offered
Spring

K-State 8
Empirical and Quantitative Reasoning
Natural and Physical Sciences


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