Dairy Chemistry & Microbiology (ADR354)

 This course requires an enrolment key

Dairy Chemistry and Microbiology course concerns with the different chemical and microbiological characteristics of milk in relation to technology and spoilage of dairy products. It aims to develop studentsÂ’ ability of analyzing milk and its products and evaluating their quality.

By the completion of this course, students should be able to:

1- Illustrate the role and the interrelationship between milk components during dairy processing.

2- Recognize different types of microorganisms and their role in dairy industry.

3- Determine the quality of milk and dairy products.

This course requires an enrolment key