Mar 24, 2023  
2019-2020 Graduate Catalog 
    
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2019-2020 Graduate Catalog [ARCHIVED CATALOG]

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ASI 608 - Dairy Foods Processing & Techonology

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


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