|42-440 Dairy Processing W(3-3) [0.50]|
Production, processing and marketing of fluid milk and frozen dairy products and butter . Public health aspects of pasteurization, composition and formulation of mixes, and discussion of the various unit operations involved in processing of fluid products, frozen dessert products and butter. Purchase and marketing of dairy products will also be discussed. (Offered in odd-numbered years.)
|Prerequisites: 19-258, 42-215.|
|1998-99 Undergraduate Calendar|
Last revised: May 31, 1998.