Course Code : ABF 353

Course Title : Dairy Science and Technology

Weekly lecture and application hours of the course: 5-2

Course Description:The Importance of the dairy industry for Cyprus, European and World economy is presented. Composition, properties andnutritive value of milk. Factors and processes influencing the composition and properties of milk. Biosynthesis and secretion of milk. Milkmicroorganisms. Growth and metabolism activities of microorganisms of milk. Mastitis-antibiotics. Production and quality control of clean andhealthy pasteurized milk. Hygiene of dairy plants. Milk processing commonly used in the food industry. Dairy products, functional dairy productsand dairy ingredients. The course includes lectures and laboratory exercises. Visits to dairy industries could also be arranged.

Textbooks and supplementary books:

  1. Dairy Science and Technology, Second Edition by P. WalstraPieter WalstraJan T. M. WoutersTom J. Geurts ISBN 1420028014, 9781420028010

  2. Dairy Science and Technology: Principles and Applications by Fondation de technologie laitière du Québec ISBN 2763770509, 9782763770505

Course Evaluation:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

Attendance 95%compulsory