Dairy Technology

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

components and functions, physiology of milk production,

factors affecting composition, contaminants, physical

properties, nutritional properties, analysis of milk and

interpretation of results, food and related regulations.

Microbiology of milk, including the following topics: introduction

of microbiology (growth, classification, microbial group), control

of micro-organisms, sources of contamination, action of

bacteria on milk components, organisms of importance to dairy

industry, food and related regulations. Cleaning and sanitation

programs discussing the following topics: detergents,

sanitisers, cleaning systems, monitoring effectiveness of

cleaning programs, trouble shooting. Unit operations and

services in a dairy factory including the following topics: factory

services, heat transfer, refrigeration, mixing, concentration,

separation/clarification, homogenisation, standardisation, and

energy conservation.

This subject is not available as a breadth subject.