BTLW300830 Practical course in dairy technology

Type
Practical course
Semester hours
3
Lecturer (assistant)
Domig, Konrad
Organisation
Biotechnology and Food Science
Offered in
Sommersemester 2027
Languages of instruction
Deutsch
Content

# Milk processing methods (pasteurisation, centrifugation, homogenisation, standardisation); cream extraction and ripening;
# Factors influencing and controlling cheese-making technology; production of small batches with different technological focuses;
# Production of soft and hard cheeses;
# Production of liquid fermented milk and mixed milk products (sour milk, buttermilk, yoghurt, yoghurt drinks);
# Production of butter, curd and cream cheese;
# Demonstration of the production of UHT milk, condensed milk and dried milk; ultrafiltration of whey;
# HACCP concept and quality management at the LMTZ
# Sensory evaluation of the products manufactured – product characteristics and properties
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Previous knowledge expected

This course is designed for students on the Master’s programme in Food Science and Technology (UH 066 417)!
Successful completion of the lecture ‘Milk Technology’ [BTLW300812] increases the likelihood of securing a guaranteed place on the dairy industry placement.
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Objective (expected results of study and acquired competences)

Upon successful completion of the course, students will be familiar with the essential fundamentals of dairy technology and will be able to apply them in practice. They will learn to carry out selected dairy technology processes in a practical setting at a pilot plant. Through the practical production of dairy products in small batches, they acquire fundamental knowledge of individual basic processing steps for raw milk, as well as the technology behind selected dairy products (e.g. fermented milk products, cheese, butter), thereby enabling them to apply their theoretical knowledge of dairy processing steps to operational practice. In addition, they learn to subject the products they have produced themselves to professional quality controls and sensory tests.
Students thus acquire fundamental practical knowledge and skills in the field of dairy technology and are able to apply this expertise in the production of milk and dairy products.
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.