SCDT602 – Protein and Cream Technology
Module code
SCDT602
Module title
Protein and Cream Technology
Prescription
The student will be able to evaluate the technologies used in the production of casein, butter, anhydrous milk fat and other protein and cream based dairy products.
They will be able to interpret data and analyse and monitor production steps to maintain and improve product functionality and quality.
Programmes
- SC1401
NZQA Level
Level 6
NZQA Credits
15
Delivery method
- Web-Enhanced
Learning hours
- Total learning hours
- 150
Resources required
- Learning Outcomes
- On the successful completion of this module the student will be able to:
1.Evaluate the technologies used in the manufacture of casein, caseinates and TMP. They will be able to demonstrate an understanding of the processing equipment and technology used in the manufacture of these products.
2.Evaluate the technologies used in the manufacture of cream and butter. They will be able to demonstrate an understanding of the processing equipment and technology used in the treatment and manufacture of these products.
3.Evaluate the technology used in the manufacture of anhydrous milk fat (AMF).
4.Research the manufacture of novel protein and cream dairy products, e.g. Lactoferrin, Hydrolysates, complex lipids, WPC or WPI.
5.Demonstrate the ability to supervise the efficient operation of a section of a dairy manufacturing plant involved in these processes. Interpret data and solve a range of familiar and unfamiliar problems that may be encountered in these processes so as to improve functionality, safety and quality. - Content
- Protein
- Introduction to casein processing
- Precipitation of casein: lactic and mineral acid, and rennet
- Wet processing of casein
- Dry processing of casein
- Casein properties and uses
- Caseinate processing and properties
- TMP manufacture and properties
Cream
- Introduction to butter making
- Cream treatment and crystallization
- Manufacture of Fritz butter
- Manufacture of Ammix butter
- Properties of butter
- Flavour management
- Fractionation of milk fat
- Manufacture of AMF (anhydrous milk fat)
- Introduction to Lactoferrin, Hydrolysates, Complex lipids, WPC or WPI
- Current and emerging technologies used in protein and cream processing
- Monitoring of production steps to maintain and improve product functionality, safety and quality.
- Problem solving within the manufacturing setting. - Teaching and Learning Strategy
- Teaching and learning methods will include:
- Inquiry based learning, problem solving and discussion
- Online Moodle activities
- Visit to casein and/or butter manufacturing plants
- Guest lectures
- Practical activities
- Theoretical face-to-face and online sessions including workbooks, lectures, workshops, group activities, discussion, independent learning, and assignments. - Learning and Teaching Resource
- A reading list will be supplied by the lecturer at commencement of the module which will be updated annually.
Visits to appropriate dairy manufacturing plants and guest lectures will be arranged.
Access to chemistry and/or food processing laboratories will be arranged.
