ISC477 : Dairy Science and Technology 3 (2-3-4)
Prerequisite : Have taken ISC 266 or ISC 370 or ISC 390
Types and properties of milk constituents. Quality inspection and transportation of raw milk. Processing of dairy products including cream, butter, ice cream, yoghurt, cheese and milk powder. Effect of processing on milk constituents. Quality inspection. Product deterioration and storage. Utilization of waste and by-products. Field trips.