Dairy Technology

Milk - composition, structure, and properties; milk components; colloidal particles of milk; microbiology of milk. Processing -general aspects; heat treatment; centrifugation; homogenization; concentrating; cooling and freezing; lactic fermentations; fouling, cleaning, and disinfections; packing. Milk products - milk for liquid consumption; cream products; concentrated milks; milk powder; protein preparations; butter; fermented milks. Cheese - principles of cheese making; process steps; cheese ripening and properties microbial defects; cheese varieties. REC00231009Putting testing in perspective; quality assurance of physical testing measurements; standardization; sample preparation; conditioning; mass, density, and dimensions; processability tests; strength and stiffness properties; fatigue and wear; time-dependent properties; effect of temperature; environment resistance; other physical properties; testing of rubber; particular requirements for plastics; cellular materials; particular requirements for composites; textiles polymers; coated fabrics; dynamic mechanical (thermal) analysis; fracture mechanic properties; friction; thermal properties; electrical properties; optical properties; testing for fire; weathering; lifetime prediction; permeability; adhesion; nondestructive testing.