ANSC 3641 - Animal Food Products:Dairy Technology

Institution:

University of Connecticut

Subject:

Description:

(252) Second semester. Three credits. Consent of instructor required. The study of milk and milk-products from a food science perspective including production and processing, the chemical, physical and microbiological components, the technological aspects of the transformation of milk into various food products, public health regulations, good manufacturing practices, cleaning and sanitizing procedures, unit operations in dairy food manufacturing, packaging, labeling and quality control procedures.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uconn.edu

Phone Number:

(860) 486-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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