FSC 142 - Dairy Processing

Prerequisite: FSC 41, FSC 178; senior standing or permission of instructor
Unit operation approach to processing, including the three major steps of processing (raw material preparation, processing and packaging.) Overview of applied processing such as fluid milk, concentrated milks, cream, non-fat dried milk (NFDM) powder, ice cream, butter, and cheese.

Weekly Lecture Hours: 3
Weekly Lab/Activity Hours: 3
Additional Activity: field trips
Units: 4

Course Typically Offered: Fall