FOOD*4400 Dairy Processing W (3-3) [0.50]
The production, processing, chemistry, microbiology and marketing of fluid milk, frozen dairy products, cheese, fermented dairy foods and butter are studied in this course.
Prerequisite(s): BIOC*2580, (FOOD*2150 or FOOD*3090), (MICR*2030 or MICR*2420)
Department(s): Department of Food Science