|Module code||FST 701|
|Faculty||Faculty of Natural and Agricultural Sciences|
Dairy technology: The technology of fluid, concentrated, dried, frozen and fermented dairy products and starter cultures. Requirements for milk supply and other ingredients. Principles for the manufacturing of products in this category. Possible defects, causes and prevention.
|Contact time||30 discussion classes, 9 practicals|
|Language of tuition||Module is presented in English|
|Department||Consumer and Food Sciences|
|Period of presentation||Year|
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