FS 3223 - Dairy Products Processing

Institution:

Delaware Valley University

Subject:

Description:

The chemical composition, physical properties and microbiology of milk are introduced. Manufacture of milk into cultured products, cheese, butter, dried and concentrated milks, and ice cream is discussed. Students learn laboratory techniques used in quality control and carry out processing procedures in the pilot laboratory. Offered in Spring Semester of odd numbered years. 2 hours Lecture and 3 hours Laboratory - 3 credits

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delval.edu

Phone Number:

(215) 345-1500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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