i. Course Title: AS 309- MILK AND MILK PRODUCTS
ii. Course Aim: To acquaint students with knowledge on processing of milk in variety of milk products and to understand the chemistry & microbiology of milk and milk products.
iii. Course Expected Learning Outcomes:
By the end of the course the students shall be able to:
• Describe the physical and chemical properties of milk and milk products.
• Describe the different treatments of milk such heating, homogenization, centrifugation, agitation filtration, concentration and fermentation
• Describe the use and control different types of microorganisms in the milk industry including spoilage, pathogenic and lactic acid bacteria.
• Perform milk and milk products’ physical, chemical, bacteriological and organoleptic quality tests.
• Prepare/manufacture different dairy products such as cream, butter, ghee, yoghurt, cultured milk, ice cream and cheese using simple and industrial techniques.
• Plan and manage a milk processing enterprise.
iv. Course status: Core
v. Credit rating: 7 Credits
vi. Total hours spent: 70 hours
Pre-requisite: AS 101
vii. Course content:
Physical, chemical and microbial properties of milk from different dairy species. Role of milk and milk products in human nutrition. Microbiology of raw milk and milk products. East African Community/Tanzania Bureau of Standards (EAC/TBS) Standards for milk and milk products. Code of hygienic practices for the dairy value chain. Milk collection, preservation and transport. Raw milk quality control, grading and payments systems. Milk Processing techniques including milk pasteurization, homogenization, and cream separation. Modern techniques for milk solids concentration (membrane filtration, ultrafiltration and reverse osmosis). Preservation of milk by Pasteurisation, Extended shelf life (ESL) pasteurized milk; production of long life milk by in-bottle milk sterilization, Ultra High Temperature (UHT) heat treatment; fermented milk products and probiotics. Cream, Butter, Ghee and Butter oil. Cheese making. Ice cream and frozen dairy products. Evaporated, condensed and dried milk products and by-products. Global and regional outlook and trends on dairy production, processing and trade.
Practical:
Milk testing and quality control tests, making of different milk products including cream, butter, ghee and butter oil; different types of fermented milk products; different types of cheese; Ice cream and other frozen dairy products. Excursions to visit dairy processing plants.
viii. Teaching and learning activities
Teaching activities
Teaching activities will involve lectures, tutorials and laboratory practical training.
Learning activities
Learning activities will involve performing take home assignments, seminar presentations and independent reading. Students will be encouraged to do independent study by reading relevant reference books, teaching manuals, scientific papers and other learning materials.
ix. Assessment methods:
A variety of coursework assessments will be done and these include take home assignments, tutorials, seminar presentations and practical reports. There shall be written theory and practical tests given at appropriate time during the semester. In addition, there shall be an end of semester University examination.
x. Reading list:
Rosenthal, I. (1991). Milk and milk products: Properties and Processing;
Cheke, V. (1980). Butter and Cheese making.
Koskowiski, F. (1966). Cheese and fermented milk foods.
Mahant I. (1984). Dairy Microbiology;
Koskowiski, F. (1966). Cheese and fermented milk foods.
Nakazwa, Y. Ed. (1991). Functions of fermented milk: Challenges for the health sciences.