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Milk Science
Last Updated: 2026-02-05 15:18:35
Abstract
The course provides information on synthesis and composition of milk, and the effects of various factors. Furthermore, specific hygienic and microbial problems of milk and fermented milk products, as well as basics on processing of milk into cheese and fermented milk will be presented and discussed. The course is conceptually oriented towards the agri-food chain.
Objective
Students attending this course get a comprehensive overview on milk and important fermented milk products both from an agricultural and a food science perspective. In this way they earn competence at this borderline which is a pre-requisite for an efficient collaboration between milk producers, processors and consumers.
Content
Topics (contact hours) - Milk synthesis and composition (Michael Kreuzer): 4 h - Hygienic aspects of milk and milk products (Leo Meile): 6 h - Milk processing (Christophe Lacroix): 4 h Total contact hours: 14 h Self-study within semester: 16 h (especially preparation for the examination)
Resources
Lecture Notes
Documentations, links and other materials will be provided by each lecturer at the start of his part of the course.
Literature
Information on books and other references will be communicated during the course.
General Information
- Language
- English
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture |
Milk Science
Durchführung gemäss speziellem Programm.
|
|
1 h weekly |