Covers biochemistry, microbiology, and technology of milk processing. Includes heat processing, fat separation, homogenization, concentration, drying, fermentation, freezing, and manufacture of dairy foods such as pasteurized milk, UHT milks, ice cream, cheeses, and yogurt. Prerequisite/Restriction: NDFS 6110/NDFS 5110, NDFS 6560/NDFS 5560. Cross-listed as: NDFS 5030. Semester(s) Traditionally Offered: Fall

Dates Fall 2019 | 8/26/19 - 12/13/19
Credits 3.0
Delivery Online
Oberg, Craig donald.mcmahon@usu.edu
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Logan 46475 Online
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Southwest * 46483 Online
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