Instructor: Valente B. Alvarez, 335 Parker Building, 292-7765, email@example.com
Guest Lecturers: To be announced
Graduate Teaching Assistant:
Jill Bailard, 340 Parker Bldg., Tel: 292-4344, firstname.lastname@example.org
James Yichi Xu, 320 Parker Bldg., Tel: 688-8242, email@example.com
Pilot Plant Manager:
G. Wenneker, 165 Dairy Pilot Plant/Parker Bldg., 247-6865, firstname.lastname@example.org
Class Time: Winter 2005: M, W, F 2:00 p.m. Lab T. 12:00-3:00
Location: Room 114 Parker Building
Office Hours: M and W: 3:00-5:00 PM, or by appointment.
Text Book: Required
Rosenthal, I. 1991. Milk and Dairy Products. Properties and Processing. VCH Publisher Inc. NY.
Hui Y.H. 1993. Dairy Science and Technology Handbook. 3 vol. Set. VCH Publisher Inc. NY.
Kosikowski, F.V. 1982. Cheese and Fermented Milk Foods. 2nd Ed. 3rd Printing. F.V. Kosikowski & Assoc., Brooktondale, NY.
Marshall , R.T. H. D. Goff, R. Hartel. 2003. Ice Cream. 6th. Ed. Kluwer Academic. New York, NY.
Marshall, R. 1992. Standard Methods for The Examination of Dairy Products. 16th Edition. Am. Public Health Assoc. Washington, DC.
PMO. 2002. Grade A Pasteurized Milk Ordinance. U.S. Department of Health and Human Services, Public Health Service, FDA. Washington, DC.
Tamime, A.Y. and R.K Robinson. 1985. Yogurt Science and Technology. Woodhead Publishing Ltd. Cambridge, England.
Description: In this course, students learn the processing technologies and practices of a fluid milk plant operation from milk receiving to different finished products. Areas of study are fluid milk, yogurt, cheese and frozen dairy desserts. Other topics covered are physical and chemical properties of fluid milk and milk components, milk quality supply, good manufacturing practices (GMPs), Pasteurized Milk Ordinance (PMO) and basic concepts of quality assurance and quality control and sensory evaluation of products.
1) To learn the scientific concepts of the processing procedures of fluid milk and dairy products.
2) To increase the studentís knowledge of the physical, chemical and microbiological properties of milk and dairy products.
3) To acquaint the student with quality assurance and quality control programs of the dairy industry.
4) To familiarize the student with the organization, operation activities of the dairy industry and their relationship with local, state and federal regulatory agencies.
Pre-requisites: FS&T 401 Introduction to Food Processing, 509 Microbiology.
Requirements: Students are expected to attend all lectures and laboratory sessions indicated in the course schedule. Students that cannot attend should notify the instructor. Lab assignments must be completed within one week of lab session or as indicated by the TA. A group paper described below must be written.
Written Review Paper & Presentation: At the beginning of the course, the class will be divided in groups (2-3 students), depending on the total number of students. Each group is expected to select a topic from the list provided at the beginning of the course. The chosen topic is due by January 10th. A brief justification and description or outline of the topic should be submitted to the instructor by January 24th. Each group is expected to prepare a written paper and give a presentation in the last week of classes. The group is responsible for selecting one member to turn in the paper on the due date. The paper can be submitted electronically by email at Alvarez.email@example.com.
Papers should follow guidelines that are provided with the reading materials. Papers should be prepared from at least 5 relevant references. The organization of a review paper is different from that of a research paper. There is no prescribed organization. Therefore, you have to develop your own. Introduction is greatly expanded; materials methods and results are generally omitted. The discussion is also greatly expanded. Cited references should follow the format in the Journal of Dairy Science. The written paper will be 7% and the presentation 8% of the final grade.
Laboratory: See lab manual.
Field Trips: The field trip will be in place of a lab session. A field trip report must be typed and is due one week after the trip.
Examinations: Two exams and one two-hour final exam must be taken. Exams will be short answers and essay questions to determine if the material has been integrated. The exams will cover all materials presented in lectures, the reading assignments and laboratory exercises. The total grade for the course is calculated as follows: 55% three exams, 20% laboratory, 10% homeworks, 10% written review paper, and 5% review paper presentation. Exams must be taken at the scheduled time unless prior arrangements are made. Any request for change of exam scheduled must be accompanied by proper affidavit. Weekly quizzes will be given during the quarter.
Grades: 1st exam 15%
2nd exam 15%
Final exam 25%
Homework and Quizzes 10%
Written Review Paper 7%
Review Paper Presentation 8%
Lab assignments & participation 20%
Final numerical grade will be on the scale shown below:
93.5 - 100 A 76.5 - 79.9 C+
90.0 - 93.4 A- 73.5 - 76.4 C
86.5 - 89.9 B+ 70.0 - 73.4 C-
83.5 - 86.4 B 65.0 - 69.9 D
80.0 - 83.4 B- Below 65.0 E
Disability Accommodation: Any student who may need an accommodation based on the impact of a disability should contact the instructor as soon as possible to discuss his or her specific needs. We will coordinate reasonable accommodations for students with documented disabilities through the Office for Disability Services. The office is located at 150 Pomerene Hall, 1760 Neil Ave., Columbus, OH 43210, and the telephone is (614) 292-3307.
Academic Misconduct: It is defined as any activity which tends to compromise the academic integrity of the institution, or subvert the educational process. Examples of academic misconduct include, but are not limited to: plagiarism, cheating on examinations, and violation of course rules as contained in the course syllabus. Academic misconduct is a violation of the code of Student Conduct and will be reported to the Committee on Academic Misconduct. Complete information about academic misconduct if found at http://oaa.osu.edu/procedures/index.htm.