FSCN 5541: Dairy Product Chemistry and Technology

2 Credits

Designed for upper division Food Science undergraduate/graduate students. Physiology of milk production in ruminants. Resulting composition. Chemical, physical, microbiological properties of milk components. How milk products are manufactured. prereq: 3102, 4112, Food Science major, upper division undergraduate or graduate student

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A- Average (3.667)Most Common: A (50%)

This total also includes data from semesters with unknown instructors.

10 students
WFDCBA
  • 4.50

    /5

    Recommend
  • 4.38

    /5

    Understanding
  • 4.51

    /5

    Interesting


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