Jan 30, 2026  
2026-2027 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  About K-State
  University Leadership
  Kansas Board of Regents
  University Department Heads & Administrators
  Campuses
  Statements and Disclosures
  Governance and Faculty
  Academic Calendars
  All-University Regulations
  Academic Policies and Procedures
  General Education: K-State Core
  General Education: K-State Core Elementary Education PK-6
  General Education: K-State Core General Physics
  General Education: K-State Core Engineering Physics
  Tuition and Fees
  Student Financial Assistance
  Glossary and Abbreviations
  Course Description Key
  Courses
  Colleges and Departments
  Degrees and Certificates Offered
  Academic Degree Maps
  Accelerated Degree Programs
  Online Programs
  Accreditation and Licensure
  Archived K-State Catalogs
  K-State Research and Extension
  Research Facilities and Centers
  Academic Advising
  International Programs
  Services for Students
  Support Services
  Undergraduate Admission
  KSIS
  Auxiliary Services and Facilities
  K-State Athletics
  K-State Libraries
  Webmail
  My Portfolio
HELP
2026-2027 Undergraduate Catalog
Add to Portfolio (opens a new window)

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 198 or a course in chemistry

Typically Offered
Spring

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


Add to Portfolio (opens a new window)