Marshall, R. 1992. Standard Methods for The Examination of Dairy Products. 16 th Edition. Tamime, A.Y. and R.K Robinson. Yogurt Science and Technology.
Areas of study are fluid milk, yogurt, cheese and frozen dairy desserts.
To increase the student's knowledge of the physical, chemical and microbiological properties of milk and dairy products. To familiarize the student with the organization, regulations and typical activities of the dairy industry. To acquaint the student with quality assurance and quality control programs of the dairy industry. To increase awareness of the importance and the role of federal, state and local regulatory agencies in the dairy industry. Students are expected to attend all lectures and laboratory sessions indicated in the course schedule.