FSN 0360 - Processing Dairy Foods

Demand 3 Credit Hours
Covers the processing and technologies of fluid milk plant operation from milk receiving to various finished products. There is a focus on physical, microbiological, and chemical properties of fluid milk and milk components and milk quality supply. Lastly, this course will examine the good manufacturing practices (GMPs), HACCP, and basic concepts of quality assurance and quality control associated with processing dairy foods. Chemistry and microbiology recommended. Prerequisite: FS 101.