Dec 08, 2025  
2025-2026 Graduate Catalog 
    
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2025-2026 Graduate Catalog
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ASI 308 - Dairy Foods Processing and 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 two-hour lab a week.

Repeat for Credit
N

Requisites
Prerequisite: BIOL 255.

Typically Offered
Spring

K-State 8
Empirical and Quantitative Reasoning
K-State 8 Tag 2
Natural and Physical Sciences


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