University of Jordan
Faculty of Agriculture
Department of Nutrition and Food Technology
Course title: Dairy science and technology.
Course number: 0603346
Credit hours: 3
Prerequisite: 0603201
Level: 3rd and 4th year
Classes: Lectures: 2 hours, 14.00 – 15.00 Sun, Tue.
Laboratories: 3 hours, 15.00 – 18.00 Tue, Thur.
Instructor: Dr. Malik Haddadin
Room: 188
Phone Ext: 2534
Course description
This course provides students with a coverage on milk composition,
chemical, physical and sensory properties of milk. The course also deals
with liquid milk processing, cream, and butter production.
The course provides students with the basic principles of starter culture
technology, fermented dairy products, as well as processing powder, ice
cream , evaporated milk, cheese and processed cheese.
Laboratories are conducted in the dairy pilot plant facility.
Learning outcomes / objectives
Upon completion of this course, students should be able to:
1- Discuss the major chemical component of milk and their importance to
dairy processing.
2- Identify and describe the major chemical, physical and sensory
properties of milk and their relation to dairy processing
3- Understand method of processing of different dairy products under
good manufacturing practices
4- Appreciate the importance of processing fermented dairy products to
human health
5- Describe the different methods of testing dairy products chemically,
physically, and sensory
6- Operate and monitor dairy plant equipment such as pasteurization
plant, cream separation, butter charm
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7- Acquire skills needed in dairy processing laboratory to asses the
quality of dairy products and to decide whether the products are in
agreement with national and international standards
Course contents
A) Theoretical part
1. Chemical composition of milk:
 Milk proteins
 Milk lipids
 Milk carbohydrates
 Milk minerals
 Minor components of milk
 Minerals
 Vitamins
 Flavoring compounds
 Milk enzymes
 Radio nuclides
2. Chemical, physical and sensory properties of milk
3. Liquid milk processing:
 Preparation of milk for processing :
(filtration, standardization, homogenization)
 Heat treatment:
a. Pasteurization
b. Sterilization and UHT treatment
4. Cream and butter production
principle, conditions, equipment, quality control.
5. Production of cheese and processed cheese
classification, processing, defects, quality
6. Ice cream
7. Evaporated milk dry
8. Milk powder
9. Starter culture technology
10.Fermented milk products
11.Ultra filtration and reverse osmosis in dairy
B) Practical part
1. Acceptance/ rejection tests of raw milk which include: PH,
titratable acidity, fat %, alcohol test, boiling test, specific gravity.
2. Microbiological examination of raw milk :
Indirect method ( methylene blue and resazurin) and direct method
(total viable count)
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3. Milk adulteration test
4. Pasteurization lab.:
visit to dairy pilot plat
5. pasteurization tests
a. Alkaline phosphate test
b. Post pasteurization test
6. cream production and testing lab
7. butter production and testing lab
8. Dairy starter culture lab
(propagation and testing)
9. Fermented dairy product lab
a. Production of yoghurt
b. Production of labneh
c. Production of probiotic product (acidophilus milk)
10.production and testing of whit cheeses
11.Milk powder: chemical, physical, sensory, and microbiological
tests
12.Ice cream lab: chemical, microscopic, and sensory test
13. industrial visit: for UHT, ice cream, processed cheese, production
lines
Grades distribution and exam. Time
Exam
%
First
Second
Practical exam
Final exam
17.5
17.5
15
50 (35 +15)
Time
Learning Resources
1) Required text
1-Webb,B.H.,Johnson,A.H.,and Afford,J.H.(1988).Fundamentals of
dairy chemistry.2nd Edition. The AVI Publishing Inc.,Westport Connecit.
USA.
2-Robinson,R.K.(1998).Modern dairy technology .Vols 1&2.Applied
Science Publisher, London, UK.
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3-Tamime,A.Y.,and Robinson,R.K.(1984).Yoghurt –Science and
Technology.1st Edition, Pergamon Press, Oxford, England, UK.
2)Recommended references
1. Scolt, R.(1988). Cheese making practice. 2nd edition, Applied
science publisher Ltd, London, U.K.
2. Arbuckle, W.S.(1988).Ice cream. 4th edition. AVI publishing
company. Inc. Westport Connecticut, U.S.A.
3. Kosikowski, F.Y(1997). Cheese and fermented and Mastery, in:
milk foods. New England cheese making, U.S,A
4. Smit,G.(2003). Dairy processing: improving quality. CRC. Press.
5. Walstra, P.(1999).Dairy Technology: Principles of milk properties
and processes. Mercel Dekker, U.S.A.
6. Speer,E. and Mixa, A.(1998).Milk and dairy product technology.
Mercel Dekker, U.S.A.
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