754357 Practical work in dairying


Type
Exercise course
Semester hours
2
Lecturer (assistant)
Fraberger, Vera
Organisation
Institute of Food Science
Offered in
Sommersemester 2018
Languages of instruction
Deutsch

Content

In this lecture, the production of various dairy products (hard cheese, soft cheese, fresh cheese, fermented milk products, dairy drinks and desserts) will be demonstrated in a small-scale production. The first part of the course covers milk production (milking practices and techniques) including farm visits (milking robot, experimental pen of the BVW GmbH, milking in the milking parlour). Furthermore, milk treatment procedures like pasteurisation, centrifugation, homogenisation and standardisation as well as technological influence parameters during the production of dairy products are discussed. Finally, a product tasting and sensory evaluation will take place.

Previous knowledge expected



Objective (expected results of study and acquired competences)

After having successfully completed this course, students will be familiar with the basic principles of dairy technology and they gain detailed knowledge of milking techniques. On the basis of small-scale production of dairy products, they will be able to transfer theoretical knowledge of dairy technology procedures into practical applications.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.