COURSE GOALS: The course provides a biochemical foundation to understand the composition of milk, including the chemistry, structure and function of its individual components. Various dairy products will be discussed from the perspective of changes in milk, and its constituents, upon processing.
ENTRY LEVEL: BIS 2A; BIS 102
COURSE FORMAT: The course is designed to optimize student participation in the learning process. Group efforts will include regular discussions, review of selected research articles and publications, preparation of summary information, and demonstrations.
- General composition and molecular components of milk.
- Physical and chemical characterization of milk and its individual components.
- Fractionation and processing of milk components.
- Proteins and enzymes (chemistry and physical properties.
- Lipids and milk fat globules (chemistry and physical properties).
- Carbohydrates (chemistry and physical properties).
- Vitamins and minerals (chemistry and physical properties).
- Biological functions of milk components.
- Genetic engineering of milk and its components.
- Effects of heat on milk and its components: pasteurization and sterilization.
- Milk fat globules: homogenization, separation, clarification.
- Evaporation, membrane fractionation and drying: condensed and dried milk products.
- Microbiology: cultured milk products.
- Coagulation: cheese making principles.
- Fat crystallization: butter and margarine.
- Freezing: ice cream and frozen desserts.
GRADES: Students will be responsible for all information presented in class (including discussions) and for information to be found in the assigned reading. Letter grades will be assigned on the basis of two mid-term exams (25% each), classroom presentation of special topics (25%) and a final examination (25%).