754357 Practical work in dairying
- Type
- Exercise course
- Semester hours
- 2
- Lecturer (assistant)
- Sukop, Ulrich
- Organisation
- Food Science
- Offered in
- Sommersemester 2025
- Languages of instruction
- Deutsch
- Content
-
During this practical course (10.6. (10 am on site) - 12.6.25), the production of various dairy products (semi-hard cheese, soft cheese, cream cheese, sour milk products, milk-based drinks and desserts) in small batches will be demonstrated, starting with milk production (milking technology and milking work; tour of a robotic milking plant; tour of the BVW GmbH test barn; milking in the milking parlour). Furthermore, milk treatment processes (pasteurisation, centrifugation, homogenisation, standardisation) and technological factors influencing the production of dairy products will be discussed. Finally, the manufactured products will be tasted and assessed from a sensory point of view.
- Previous knowledge expected
-
- Objective (expected results of study and acquired competences)
-
After having successfully completed this course, students will be familiar with the basic principles of dairy technology and they gain detailed knowledge of milking techniques. On the basis of small-scale production of dairy products, they will be able to transfer theoretical knowledge of dairy technology procedures into practical applications.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.