Milk and Dairy Products Technology is a field of food science concerned with the composition, properties, processing, preservation, quality, and safety of milk and dairy products. This course introduces students to the fundamental scientific and technological principles underlying milk processing and the production of different dairy products.
The course is designed to provide students with the knowledge and skills required to understand the composition and properties of milk, explain the main dairy processing technologies, and evaluate the quality and safety of dairy products.

Target audience:
This course is intended for Master 2 students in the field of Food Sciences, specializing in Food Technology.

By the end of this course, students will be able to:
-Identify the major components of milk and describe their properties.
-Explain the main factors affecting milk quality and stability.
-Describe the principal processing technologies used in the dairy industry.
-Differentiate between major dairy products and their processing methods.
-Analyze and evaluate the quality and safety of milk and dairy products.