Milk quality and safety management: farm to processing plant; preliminary tests in milk
(applications in milk collection systems); Unit operations: clarification, cream separation,
homogenizations, standardizations, heat treatment; beverage milk production (concentrated milk,
evaporated milk, milk shake); ice cream production technology; powder milk production; Milk
products development from fruits, vegetables and cereals;
History of fermented milk products; Traditional cheese and other fermented milk products
(cultured butter milk, kefir, and villi); Yoghurt: yoghurt making process, characteristics of
yoghurt bacteria, manufacturing of set and stirred yoghurt; yoghurt flavoring; Probiotic products:
health and nutritional benefits; flavour and texture simulation. Cheese technology: classifications
of cheese; Cheese making process; Milk coagulations: Acid and rennet coagulation; Cheese
manufacturing (cottage cheese, Ricotta, Feta, Provolone, Gouda, and Quesoblako); chemistry,
microbiology and physical characteristics during cheese ripening; Traditional fermented milk
products; Utilization of whey, Beverage milk production (concentrated milk, evaporated milk,
milk shake); ice cream production technology; powder milk production; manufacturing of dairy
based fruits, vegetables and cereals mix. Bioactive products from milk components; New product
development from traditional; butter and ghee production technology; product quality assurance
and factors affecting quality; TQM (Total Quality Management); and HACCP (Hazard Analysis
Critical Control Point).
- Teacher: asrat guja