Global Dairy Food Chain
- Module code
- Module leader
- Christopher Brough
- Module level
- Module credits
- Min study time
- 150 hours
- Contact Hrs within study time
- 27 hours
- Teaching period
- Semester 1
The milk processing and manufacturing industry is technologically complex and increasingly sophisticated, and significantly economically important to the primary producer. Moreover as milk and milk based products are a major source of nutrients, and because of the biological nature of milk, and production methods, there are constant issues with regard to the potential public health risks, if animal health, production hygiene and processing are not regulated, managed and controlled.
This module builds upon and reinforces the food chain concepts introduced in the other modules, and provides students with the opportunity to develop specialised knowledge, understanding and skills in the production, processing, and manufacture, and quality assurance of major dairy products.
Students therefore will be provided with knowledge and understanding of milk production, manufacture and quality assurance, the composition and main properties of milk, a practical awareness of how liquid milk is processed, including cheese, butter, yoghurt, ice cream and milk powders, and the factors that affect product quality.
The module will also provide an opportunity to gain an insight and awareness of the operations involved with milk collection, storage, and distribution to manufacturing plants and the key processes involved in producing high quality and safe milk for the refrigerated and ambient markets.
Moreover it will provide an opportunity to assess and evaluate processing and technological innovations in product development and manufacture.
At the end of the module, students will be able to:
- Critically appraise and relate milk and product sampling, testing, and quality assurance procedures and protocols to the factors involved in manufacturing major dairy products, e.g. food safety codes of practise and legislation, and market / customer specification
- Review and critically evaluate the processes involved in the milk collection, storage, distribution and in the processing and manufacture of fresh liquid and ambient milk markets and major dairy products
- Critique and discuss the application of new technological / product innovations and scientific advancements, and appreciate the wider economic issues, and societal and ethical attitudes of the consumer, producer, processor, and retailer, towards dairy products and dairy supply chain operations and management
|Coursework||Referenced literature review||60%|
|Examination||Exam (3 hours)||40%|
Students should be familiar with the content of at least one of the following:
- Britz, T.J. and Robinson, R.K. (eds.) (2008) Advanced dairy science and technology Blackwell Publishing.
- Noordhuizen, J. (ed.) (2008) Applying HACCP-based quality risk management on dairy farms Wageningen Academic Publishers.
- KEBREAB, E., MILLS, J.A.N. and BEEVER, D.E. (eds.) (2004) Dairying: using science to meet consumers' needs Nottingham University Press. (BSAS publication, 29).
- Robinson, R. (2002) Dairy Product Handbook: The microbiology of Milk and Milk Products. John Wiley and Sons. Need update edition
- Tamime, A.Y. (ed.) (2009) Milk processing and quality management Wiley-Blackwell. (Society of Dairy Technology).
- Van Der Meulen, B. (2009) Reconciling food law to competitiveness: report on the regulatory environment of the European food and dairy sector Wageningen Academic Publishers.
- Varnam, A.H. and Sutherland, J.P. (2001) Milk and milk products: technology, chemistry and microbiology Aspen Publishers. (Food products, 1).