Module: Milk Production and Dairy Processing (1505-210)

Persons:

• Prof.Dr.-I Jörg Hinrichs (verantwortlich)
• Regine Saier (verantwortlich)
• Dr. Zeynep Atamer (verantwortlich)
• PD Dr. Hartmut Grimm (verantwortlich)

Degree Program:

• Food Science and Biotechnology (Bachelor, since 01.04.2011)
  5. Semester, semi-elective
• Food Chemistry (Master, since 01.10.2015)
  1. Semester, semi-elective

Relation to other Modules:

Allgemeine Grundlagen der Life Science I (1500-040), Allgemeine Grundlagen der Life Science II (1500-050) Technische Grundlagen (1503-010) Lebensmittelverfahrenstechnik und Verpackungstechnik (1503-210) Lebensmittelmikrobiologie und -hygiene (1501-210) Grundlagen der Lebensmittelchemie und -analytik (1701-010)

Prerequisites for Attendance:

Knowledge equivalent to the module "Basics in Technology of Life Sciences II"

Sprache:

German

ECTS:

6 credits

Frequency:

every winter semester

Length of the Module:

1 semester

Compulsory assignment:

Regular and active participation

Module examination:

Written exam; optional: product seminar (+ 10% on final marks)

Final examination:

Contents of the lecture

Length of the examination:

120 minutes

Workload:

58 h presence + 112 h personal contribution = 170 h workload

Professional competences:

The students
- have basic knowledge in the area of physiology and lactation of bovine
- understand the interdependency of internal and external factors of composition, on hygienic and quality aspects of raw milk
- know the differences in the composition of milk from diverse animal species
- possess basic knowledge regarding milking technique and storage of raw milk
- know the quality parameters of the raw material milk
- recognize the importance of the primary production in the context of Food Chain for the quality and safety of milk and milk products
- know the chemical and physical properties of the milk components
- recognize microbiological differences and problems connected with milk and milk products
- recognize the influence and relevance of single process steps relating to the impact of ingredients, microbiology and textural properties of dairy products
- get a survey of the application of machines and apparatus in food processing
- do overview technologies of milk fresh products
- do overview the necessary production steps (preparation of facilities, cleaning and disinfection)
- students produce a fresh milk product as a team and prepare independently a sensory.

Key competences:

Professional and general knowledge,
Subject-specific chemical, physical and microbiological methodological knowledge
Structured and networked thinking about specialist disciplines

Comments:

Maximum number of participants: 70
Registration for participation: via ILIAS

eLearning:

Course in ILIAS

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