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|
|Seats Available||38 of 40 Available|
|Waitlist Available||100 of 100 Available|
|Out of State||57433||Online|
* Not all courses designated "southwest" are available at every Southwest location. Speak with a southwest advisor to confirm availability.