The Ohio State University 3 credits Food Science and Technology
This course is a specialized processing area focused on Dairy Foods production. The general objective is to familiarize and describe the unit operations used to produce dairy foods and ingredients used by the food industry. An overview of the chemical composition of milk, chemistry, and biochemistry of changes during processing and main equipment used in the production of dairy foods is presented. Prereq: 2400, or Grad standing, or permission of instructor.
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