FOOD SCIENCE AND TECHNOLOGY - 452
Science of Dairy Foods (3 hrs)
Fall Semester - 1999
| Instructor | Dr. John Mount |
| Office | 106 Food Safety Processing Bldg |
| Office hrs | See me, call 974-7279 or email jmount@utk.edu to set a specific time |
| Time | 1:25-2:15 MWF section number - 45668 |
| Location | 126 Food Safety and Processing Building |
| Text | None |
Objectives:
1) To learn the basic chemical, physical, and microbiological properties of dairy products.
2) To understand the interactive changes that take place during the manufacture of dairy products.
3) To understand the basic unit operations that are used to produce dairy products.
4) To understand how quality and safety are built into dairy products and how they are maintained.
SCHEDULE OF CLASS PERIODS AND EXAMS
Assigned Reading
| August | 25 | Introduction to the course |
| 27 | Overview of the Dairy Industry | |
| 30 | Milk from the Farm to the Plant | |
| September | 1 | Composition of milk |
| 3 | Visit U.T. Diary Farm and Milking Parlor | |
| 6 | Labor Day | |
| 8 | Milk quality | |
| 10 | Milk quality - basic tests | |
| 13 | Milk quality | |
| 15 | Milk quality | |
| 17 | Fluid milk products | |
| 20 | Fluid milk products | |
| 22 | Fluid milk products | |
| 24 | Fluid milk products - evaluation | |
| 27 | Review | |
| 29 | EXAM 1 | |
| October | 1 | Frozen products |
| 4 | Ice Cream ingredients | |
| 6 | Frozen products | |
| 8 | Frozen products - evaluation | |
| 11 | Concentrated milk products evaporators | |
| 13 | Concentrated milk products | |
| 15 | Dried dairy products | |
| 18 | Dried dairy products | |
| 20 | Concentrated and dried dairy products - evaluation | |
| 22 | Fall Break | |
| 25 | Non-dairy creamers | |
| 27 | Other diary products | |
| 29 | Other dairy products - evaluation | |
| November | 1 | Other dairy products |
| 3 | EXAM 2 | |
| 5 | Fermented Dairy Products | |
| 8 | Cottage cheese | |
| 10 | Yogurt | |
| 12 | Cheddar cheese | |
| 15 | Other cheeses | |
| 17 | Mold cheeses | |
| 19 | Cheese - evaluation | |
| 22 | Other fermented dairy products | |
| 24 | Other fermented dairy products | |
| 26 | Thanksgiving | |
| 29 | Butter | |
| December | 1 | Margarine |
| 3 | Butter & spread - evaluation | |
| 6 | EXAM 3 | |
| 8 | Nutritive Value of Dairy Products | |
| 15 | 8:00-10:00 Final Exam |
Grading system:
| Exam 1 | 100 |
| Exam 2 | 100 |
| Exam 3 | 100 |
| Final Exam | 100 |
| Participation | 70 |
| Lab project | 30 |
| TOTAL POINTS | 500 |
|
Grading scale |
|
| A | 460-500 |
| B+ | 430-459 |
| B | 400-429 |
| C+ | 375-399 |
| C | 350-374 |
| D | 300-349 |
Honors Statement:
Each student is responsible for his/her own personal integrity in academic life. Each student is responsible for knowing the terms and conditions of the Honor Statement and acknowledges his/her adherence to the statement by signing each graded class assignment and examination. The statement is: "As a student of the University, I pledge that I will neither knowingly give nor receive any inappropriate assistance in academic work, thus affirming my own personal commitment to honor and integrity.