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CHEMISTRY AND TECHNOLOGY OF DAIRY PRODUCTS

FOODSCI 511
Course Description

Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emphasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality.

Prerequisties
Satisfies

This course does not satisfy any prerequisites.

Credits

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Offered

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Grade Point Average
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Completion Rate
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A Rate
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Class Size
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-100% from Historical

Cumulative Grade Distribution

Instructors (2025 Fall)

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