Unit Code: LPT731

Unit Name: Milk Technology and Livestock Business Management

Description: Milk Industry in Fiji and Pacific. Layout of milk processing plant and its management. Composition and nutritive value of milk and factors affecting composition of milk. Physico-chemical properties of milk. Microbiological deterioration of milk and milk products. Collection, chilling, standardization, pasteurization, homogenization, bactofugation. Principles of dehydration. Preparation of butter, paneer/channa, ghee, khoa, lassi, dahi, ice-cream, Cheddar cheese and dairy byproducts. Good Manufacturing Practices. Implementation of HACCP. Toxic/pesticides residues in milk and milk products. Packaging, transportation, storage and distribution of milk and milk products. Organic milk food products. Legal and different standards of milk and milk products.

Learning Target Outcomes:

Prerequisite: LPM512, VMC521

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 1