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INTRODUCTION INTRODUCTION SYLLABUS OF SYLLABUS OF DAIRY PROCESSING TECHNOLOGY DAIRY PROCESSING TECHNOLOGY 2012/2013 2012/2013

INTRODUCTION

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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. - PowerPoint PPT Presentation

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Page 1: INTRODUCTION

INTRODUCTIONINTRODUCTION

SYLLABUS OFSYLLABUS OFDAIRY PROCESSING TECHNOLOGYDAIRY PROCESSING TECHNOLOGY

2012/20132012/2013

Page 2: INTRODUCTION

Lecurers

• Inneke Hantoro, STP, MSc. (Inne) - Course Coordinator [email protected]

• Dr. A. Rika Pratiwi, MSi. (Rik)

mailto:[email protected]
Page 3: INTRODUCTION

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).

Page 4: INTRODUCTION

Course Description

• This course will discuss the components and properties of milk, the characteristics of milk, and processing technology of various dairy products.

Page 5: INTRODUCTION

Course GoalsAt 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.

Page 6: INTRODUCTION

Activities

Lecture Class discussion Group assignment Group presentation Exams and Quizzes Practical (will be graded separately)

Page 7: INTRODUCTION

Grading Scale

Group assignment : 20% Group presentation : 10% Mid-exam : 30% Final exam : 30% Quiz : 10%

Regarding the final grade, this course will alsoconsider the active participation of students inclass discussion.

Page 8: INTRODUCTION

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

FINAL TEST (01 – 12 Jul)

Page 9: INTRODUCTION

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.

Page 10: INTRODUCTION

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.

Page 11: INTRODUCTION

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.


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