The sources, nutritional quality and principal
characteristics of milk, milk constituents and factors affecting milk
composition. Different physical, chemical and microbial properties of milk will
be explained. Different quality and safety test methods and applications in the
dairy laboratory and/or industry will be explained. Unit/common operations
(including clarification, cream separation, heat treatments, standardization,
homogenization, and fermentations) that are very important before the actual
dairy manufacturing operations will be explained. Moreover, dairy products and
its manufacturing technologies especially for butter, cheese, beverage milks,
milk powder, ice cream and by product handling. Present advances in dairy
manufacturing, marketing and consumption practices in the world, tropical
countries and Ethiopia
will be explained. Determinants of dairy products pricing and marketing, Dairy
marketing systems in Ethiopia.
Indigenous/local versus commercial dairy products processing in Ethiopia.
In addition, dairy technology, prospects and challenges in Ethiopia will be explained in
detail.
- Teacher: Bekele Aysheshim