FST 610: Dairy Processing: 4 credit hours

 

Lecture: MW 2:00 PM; Parker 114

Lab:   T  noon- 3:00 pm            

Instructor: Dr. Jeff Culbertson

Office: 233 Parker Hall

Phone: 688-4219;   culbertson.34@osu.edu

Office Hours: ½ hour before and after class or other times by appointment

 

Text:   Dairy Processing Handbook, 2nd Ed. 2003 Tetra Pak ISBN 9163134276

 

Available lecture notes:  www.carmen.osu.edu

 

Log in with your name.number and password and click on the FD SC&TE 170 name.  Select content.  The notes for the lectures can be accessed in .doc or .pdf format.  You should print the lecture notes and bring them to class.

 

Course Policies:

 

Attendance - Announcements, changes of dates, notices of guest lectures, etc. will be made in class.  You have invested yourself and your money in this course and are expected to attend.  Lab/recitation attendance is mandatory.  Each lab missed will result in a 10 point reduction in total points.

 

Exams and grades - There will be 2 midterm exams on days voted upon by the class.  The final exam is not comprehensive. The point distribution is as follows:

 

                                             Exam I-                          100 points      

                                             Exam II-                         100 points      

                                             Final Exam-                    100 points

                                             Total                               300 points

 

Your grade will be based on the percent of 300 points achieved. There is no curve in this class. You are not competing against other students for a grade. Grade distributions follow. (Note: the minimum passing grade for a pass/no pass option is 68%)

 

92-100% A

82-87% B

72-77% C

62-67% D

90-91% A-

80-81% B-

70-71% C-

< 62% E

88-89% B+

78-79% C+

68-69% D+

 

 

There is no extra credit available in the course.  There are no exceptions.  Attend lecture, study, ask questions and you will be fine. 

 

Exam content and scheduling - The exams will be based on material covered in class.  The exam format will be true/false, multiple choice, and short answer essays. Failure to come to an exam without previous permission will result in an automatic zero for the exam. Arrangements to take a make-up exam must be made prior to the scheduled exam. Please note that make-up exams are generally more difficult than regularly scheduled exams.

Academic misconduct - We all have a responsibility to maintain a high standard of academic honesty, and I am sure that you will aid in meeting that standard. Any suspected violation of the Code of Student Conduct will be forwarded to the Committee on Academic Misconduct.  If you cheat, we will be glad to assist you in ending your career as a Buckeye.

 

 

 

Date

Day

Topic

1/3

W

Introduction, course policies, definitions and Milk introduction

1/8

M

Properties and Production of Fluid Milk

1/10

W

Production, Collection and Storage of Milk

1/17

W

Factors Affecting Shelf Life of Milk

1/22

M

Fats and Carbohydrates in Milk

1/24

W

Proteins and their Reactivity in Milk

1/29

M

Suggested Exam 1. In class, closed book

1/31

W

Fluid Milk Processing

2/5

M

Cream Based Products: Butter, AMF, Creams

2/7

W

Extended Shelf Life Milk;  UHT

2/12

M

Condensed Milk Products

2/14

W

Cheese

2/19

M

Suggested Exam 2. In class, closed book

2/21

W

Cheese—Ripening and Ageing

2/26

M

Milk and Whey Powders – Membrane Processing

2/28

W

Milk and Whey Powders—Drying processes

3/5

M

Yogurt

3/7

W

Ice Cream