Dairy Products II

This subject is not offered in 2009.

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support: http://services.unimelb.edu.au/disability

covering the following topics: preparation of milk, selection and

preparation of starters, fermentation, coagulation, syneresis,

curd-whey equilibrium, salting, maturation, yield optimisation.

How these factors can be manipulated to produce the following

categories of cheese and fermented milk products: cheddar and

related cheese varieties including processed cheese, eye

cheese, mould and surface ripened cheese varieties, Italian

cheese varieties including pasta filata, soft white cheeses,

yoghurt and fermented milks. Desirable quality of different

cheeses including organoleptic grading of the different major

cheese categories. Mechanisation and automation of

manufacturing processes. Regulatory requirements. Markets

for fermented milk products.

This subject is not available as a breadth subject.