Note: This is an archived Handbook entry from 2009. Search for this in the current handbook
|Dates & Locations:|| |
This subject is not offered in 2009.
|Time Commitment:||Contact Hours: 50 hours in lectures, class discussion, practical session and case studies |
Total Time Commitment: Not available
|Recommended Background Knowledge:||None|
|Non Allowed Subjects:||None|
|Core Participation Requirements:||
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
|Subject Overview:||Evaporation, including the topics of principles, pretreatment, |
types, components and function of evaporation,
membrane technology in the dairy industry, drying of milk and
whey, powders made from milk and whey; types of powders
and their functional properties will be covered; other processing
techniques used for concentration of milk components, quality
control of process for compositional, functional and
microbiological parameters, casein and related products; legal
requirements; markets for concentrated milk and whey
|Assessment:||Report on factory sessions/visits (20%); literature review - 2,000 words (20%); industry based assignment -2,000 words (20%); three hour examination (40%)|
|Breadth Options:|| |
This subject is not available as a breadth subject.
|Fees Information:||Subject EFTSL, Level, Discipline & Census Date|
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