Transcript INTRODUCTION - Soegijapranata Catholic University

INTRODUCTION
SYLLABUS OF
DAIRY PROCESSING TECHNOLOGY
2012/2013
Lecurers
• Inneke Hantoro, STP, MSc. (Inne) - Course
Coordinator
[email protected]
• Dr. A. Rika Pratiwi, MSi. (Rik)
Rules
• Please come to the class on time. No students are
allowed come after 15 min.
• Please do not take phone call, SMS, BBM, etc. Switch
off your cellular phone!
• Please do not wander in and out the room, or carry
on conversations with your friends.
(It’s distracting to students who want to be here and
are trying to learn).
Course Description
• This course will discuss the components and
properties of milk, the characteristics of milk,
and processing technology of various dairy
products.
Course Goals
At the conclusion of this course, students will be able:
• to exhibit the basic knowledge on the composition of
milk; characteristics of milk and dairy products; and
some factors that can influence the quality of milk and
dairy products.
• to understand the variety of dairy products and to be
able to describe processing technology for consumer
milk, fermented milk, butter and spread, cream products,
cheeses and milk protein based products.
• to be able to produce dairy products and be able to
understand their chemical and microbiological
properties.
Activities






Lecture
Class discussion
Group assignment
Group presentation
Exams and Quizzes
Practical (will be graded separately)
Grading Scale





Group assignment : 20%
Group presentation : 10%
Mid-exam
: 30%
Final exam
: 30%
Quiz
: 10%
Regarding the final grade, this course will also
consider the active participation of students in
class discussion.
No
MEETING TOPICS
LECTURER
DATE
1
Introduction
Inne
14 Mar
2
Milk components and properties
Rik
21 Mar
3
Microbiology of milk
Rik
4 Apr
4
General aspects of processing
Rik
11 Apr
5
Liquid milk products (pasteurized milk, sterilized milk, and
reconstituted milk) and milk powder
Rik
18 Apr
6
Fermented milk (yoghurt, cultured butter milk, kefir, etc)
Rik
25 Apr
7
Presentation
Rik, Inne
27 Apr
MID-TEST (29 Apr – 08 May)
8
Cheese
Inne
16 May
9
Concentrated milk (evaporated & sweetened condensed milk)
Inne
23 May
10
Presentation
Rik, Inne
30 May
11
Cream products (sterilized cream, whipping cream, ice cream)
Inne
13 Jun
12
Butter and spreads
Inne
20 Jun
13
Milk protein based products
Inne
27 Jun
14
Presentation
Rik, Inne
29 Jun
Reading Materials
•
•
•
Walstra, P., J. T. M. Wouster, & T. J. Geurts. 2006 .
Dairy Science and Technology 2nd Ed. CRC Press.
Boca Raton.
Tamime, A. Y. (Ed). 2009. Dairy Fats and Related
Products. Blackwell Publishing Ltd. UK.
Bylund Gosta. Dairy Processing Handbook. Tetra
Pak.
Assignments
• The assignment will be done in group (4 students/ group).
• Every group will submit 3 papers about different topics:
• Liquid milk products OR fermented milk (submitted
26 Apr 2013)
• Cheeses OR Concentrated Milk (submitted 24 May
2013)
• Cream products OR Butter & spreads (submitted 24
Jun 2013)
• Each group may select a particular product from each
topic, which can be found in market.
Assignments
• Describe about the products, the history, and the
knowledge related to the processing in maximum 5 pages
(excluding the cover). Don’t forget to put the photo of the
product in your paper! The photo must be the original
version of your personal documentation!
• The references used must be taken from text books,
journals and other scientific articles. Blogs or other
irrelevant sources are prohibited.
• In every presentation session, 8 groups will be selected
randomly to do the presentation. The selected groups
must bring the samples to be shown during the
presentation.