Milk

School / Prep
ENSMAC

Internal code

PA6LAIT0

Description

Understand the general physico-chemical characteristics of milk and its constituents, and the main technologies used in the manufacture of dairy products, with an awareness of the organization and economics of the industry.

CIIntegrated courses23h

Mandatory prerequisites

Biochemistry semester 5

Syllabus

Dairy production
General physico-chemical characteristics of milk
Technological treatment of milk.
Butterfat and butter technology
Caseins and whey proteins
Cheese technology
Microbiology of cheese ripening
Valorization of whey
Industry economics

Further information

Biochemistry and Food Technology

Bibliography

Milk and dairy products. FM. Luquet, Tec et Doc 1990
Les produits industriels laitiers. M. Mahaut, R. Jeantet, G. Brule and P Schuck, Tec et Doc, 2000
Techniques de l'ingénieur

Initial assessment / Main session - Tests

Type of assessment	Type of test	Duration (in minutes)	Number of tests	Test coefficient	Eliminatory mark in the test	Remarks
Final inspection	Written	60		0.75
Final inspection	Oral			0.25

Second chance / Catch-up session - Tests

Type of assessment	Type of test	Duration (in minutes)	Number of tests	Test coefficient	Eliminatory mark in the test	Remarks
Final test	Written	60		1