Spring 2027

Chemistry and Technology of Dairy Products

Covers chemistry of milk components and chemical/physical changes during manufacture of ice cream, butter, cheese; includes dairy technology and microbiological quality.

offering recorded3 credits
Recorded instructors · Spring 2027 No instructors listed

Summary

1 / 3

Recent recorded grades — Spring 2023: 3.50 GPA, 66.7% A/AB (n=6 letter grades); Spring 2024: 3.33 GPA, 44.4% A/AB (n=9 letter grades); Spring 2026: 4.00 GPA, 100.0% A/AB (n=7 letter grades).

What you’ll be able to do

  • Describe the composition of milk and identify the approx. content, individual types present and main features of the main components

  • Integrate knowledge of food chemistry, physical properties. and microbiology to describe the processing of dairy products

  • Use knowledge of the chemistry of dairy components (proteins, fats, lactose, salts) to evaluate the impact of processing conditions (e.g. heat, pH) on milk and dairy products

  • Describe the contribution of dairy foods to the diet including milk constituents with possible physiological roles

  • Explain how dairy products (such as fluid milk, yogurt, butter, powder, cheese) are made and the key functions of the processing steps involved

  • Discuss hot topics related to dairy foods

  • Evaluate the scientific status of dairy’s role or contribution to nutrition, sustainability, and functionality with reference to current scientific literature on these topics

Source: UW Guide

Grade history

↗
average GPA
letter grades
A
AB
B
BC
C
D
F

All recorded terms · compare terms & instructors

Prerequisites

Course map

FOOD SCI 410 or graduate/professional standing

FOODSCI 611

This is a best-effort interpretation; check the catalog requirements above.

Prerequisite text tree

Professors

Spring 2027

No instructors recorded for this selection.

Historical instructors & teaching patterns

Recorded history may be incomplete and does not establish a future schedule.

Calendar & sections

Spring 2027

Schedule loads here as you scroll.

SectionModeEnrolled / capacityWaitlist
LEC 001Classroom Instruction0 / 420
DIS 301Classroom Instruction0 / 400

Times are Central. Select a meeting for details; export includes recorded dates for the selected sections. Enrollment reflects scan time.

Meeting source records
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Student experience

the class

Recent recorded grades — Spring 2023: 3.50 GPA, 66.7% A/AB (n=6 letter grades); Spring 2024: 3.33 GPA, 44.4% A/AB (n=9 letter grades); Spring 2026: 4.00 GPA, 100.0% A/AB (n=7 letter grades).

difficulty & workload

No workload feedback recorded.

Topics

  • Milk component chemistry: proteins, lipids, carbohydrates, salts, enzymes
  • Chemical and physical changes in manufacturing ice cream, butter, and cheese
  • Dairy technology and microbiological quality
  • Dietary contributions and physiological roles of dairy foods
  • Nutrition, sustainability, and functionality of dairy in current literature

Skills

  • Describe milk composition and identify component types and features
  • Integrate food chemistry, physical properties, and microbiology to describe dairy processing
  • Evaluate how processing conditions affect dairy components and products
  • Describe dietary contributions and physiological roles of dairy constituents
  • Explain manufacture and processing steps for major dairy products
  • Discuss current hot topics in dairy foods
  • Evaluate scientific evidence on dairy's nutrition, sustainability, and functionality

Grades

Latest available · Spring 2026— not enough history to project Spring 2027.

average GPA
A / AB grades
letter grades
Instructor

Grade distribution · % of letter grades

A
AB
B
BC
C
D
F

Grades over time

Through Spring 2026

More grade details Grade mix, volume & source data

Not enough comparable courses for Spring 2027 in UW–Madison.

Sources & history

UW–Madison

Catalog & offerings

Descriptions, prerequisites, and recorded course offerings.

Catalog observation history

Observations at scan time; dates do not imply when a catalog change took effect.

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Selected offering source records
FOODSCI 611 · Spring 2027

Chemistry and Technology of Dairy Products

Recorded 2026-10-14
Raw records 
[
  {
    "run_id": "20261014T203208-0851c9a1",
    "semester": "1274",
    "observed_at": "2026-10-14 17:50:09.728220+00:00",
    "offering_id": "1274:390:021936",
    "course_id": "FOODSCI 611",
    "course_uid": "course_b7a19b559741035d40e028cc",
    "term_id": "1274",
    "source_course_id": "021936",
    "source_subject_id": "390",
    "title": "Chemistry and Technology of Dairy Products",
    "credits_min": 3,
    "credits_max": 3,
    "typically_offered": "Spring"
  }
]
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Student reviews

Original comments behind the course and instructor summaries.

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Madgrades

Grade history

Recorded grade distributions by term, section, and instructor.

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Dataset & model

Recorded 2026-10-14

View the dataset on Hugging Face
Model outputs & technical records
Qwen/Qwen3.8-27B
LLM outputs across runs
Download part 1
Full model traces

Recorded model configuration, reasoning, and tool conversations.

Download part 1
Model & dataset provenance 
{
  "model": "Qwen/Qwen3.8-27B",
  "model_revision": "1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0",
  "task_version": "17",
  "output_id": "0fbbe6b3b308be8942705fc3a270541b7c2a96128142e551263ce826d26dd2c4",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}