This course covers biochemistry, microbiology, and technology of milk processing. It 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.

Dates Fall 2020 | 8/31/20 - 12/18/20
Credits 3.0
Delivery Online
McMahon, Donald donald.mcmahon@usu.edu
Textbooks View Textbooks
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Seats Available 38 of 40 Available
Waitlist Available 100 of 100 Available
Center CRN Building (Rooms)
Logan 57422 Online
Blanding 57429 Online
Brigham City 57423 Online
Kaysville 57425 Online
Moab 57424 Online
Orem 57426 Online
Out of State 57433 Online
Price 57427 Online
Salt Lake 57428 Online
Southwest * 57430 Online
Tooele 57431 Online
Uintah Basin 57432 Online

* Not all courses designated "southwest" are available at every Southwest location. Speak with a southwest advisor to confirm availability.