FSCN5541
FSCN 5541 - Dairy Product Chemistry and Technology (2 Cr.)
Food Science & Nutrition (11026)
TCOA - College of Food, Agricultural and Natural Resource Sciences
FSCN 5541 - Dairy Product Chemistry and Technology (2 Cr.)
Course description
Designed for upper division Food Science undergraduate/graduate students. Physiology of milk production in ruminants. Resulting composition. Chemical, physical, microbiological properties of milk components. How milk products are manufactured.
prereq: 3102, 4112, Food Science major, upper division undergraduate or graduate student
prereq: 3102, 4112, Food Science major, upper division undergraduate or graduate student
Minimum credits
2
Maximum credits
2
Is this course repeatable?
No
Grading basis
OPT - Student Option
Lecture
Requirements
004125
Typically offered term(s)
Fall Odd Year