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An introduction to the industrial manufacture of cheese, including the transformations of raw materials through processing, microbiological and biochemical transformations and their impact on product quality and properties. The role of technologies associated with the manufacture of whey and other cheese byproducts will also be explored.
Note(s): This course is available only to students enrolled in the Diploma in Dairy Technology. A reliable broadband internet connection is required.
There are no offerings currently available for this course
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