Course Title: Manufacture dairy products

Part B: Course Detail

Teaching Period: Term1 2011

Course Code: ONPS5232

Course Title: Manufacture dairy products

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Judi McCann

Course Contact Phone: +61 3 9925 8366

Course Contact Email:

Name and Contact Details of All Other Relevant Staff

Sam Cutri Teacher

9925 4876

Nominal Hours: 20

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Pre-requisites and Co-requisites

Perform microbiological techniques in the food industry ONPS5214
Apply an understanding of the food processing industry ONPS5219
Identify unit operations ONPS5221

Course Description

This unit covers the skills and knowledge required to understand the principles and concepts behind milk, its use as food and various processes associated with milk product manufacture

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

VBP056 Manufacture dairy products


1. Identify the principles regarding the processing of raw milk.

Performance Criteria:

1.1 The components of milk are identified.
1.2 Hazards associated with raw milk are identified.
1.3 Appropriate handling and storage procedures used to prevent spoilage of raw milk are established.
1.4 Various spoilage organisms associated with milk are identified.


2. Determine the processing techniques and technology used to produce milk products.

Performance Criteria:

2.1 Compositional requirements for a range of milk based products are determined.
2.2 The impact of processing on milk is assessed.
2.3 Manufacturing process used to produce cream and butter is identified.
2.4 Manufacturing process used to produce yoghurt is identified.
2.5 Manufacturing process used to produce condensed milk is identified.
2.6 Manufacturing process used to produce milk powder is identified.
2.7 Manufacturing processes used to produce specialised dairy products such as whey powders, caseinates, industrial butters and infant formulas are identified.


3. Manufacture milk products.

Performance Criteria:

3.1 A range of sample milk products is manufactured.

Learning Outcomes

This is a competency based program

Details of Learning Activities

Learning activities for this course will include:
• Teacher directed face-to face delivery of lessons
• Whole class Discussion
• Pair/group discussion
• Small group workshops
• Revision quizzes
• Worksheets
• Laboratory experiments
• Record keeping of experiments
• Presentations
• Research activities

Teaching Schedule

2Market milk
3Ice cream
5Butter, yoghurt
6Milk powder
7Factory visit
8Factory visit

Learning Resources

Prescribed Texts


Walstra, Pieter. Dairy science and technology /Boca Raton : Taylor & Francis, 2005.
Call Number: 637.1 W229 Location: Swanston Library

Dairy processing improving quality / Boca Raton, Fla. : CRC Press ; Cambridge, Eng. : Woodhead Pub., 2003. Call Number: 637 D134 Location: Swanston Library

Marshall, Robert T., Ice cream New York : Kluwer Academic / Plenum Publishers, 2003. Call Number: 637.4 M367 Location: Swanston Library

Dairy technology : principles of milk properties and processes New York : Marcel Dekker, c1999. Call Number: 637.1 D134 Location: Swanston Library

Spreer, Edgar. Milk and dairy product technology New York : M. Dekker, c1998.
Call Number: 637 S768 Location: Swanston Library

The technology of dairy products London: Blackie Academic & Professional, 1998.
Call Number: 637 T255 Location: Swanston Library

Bylund, Gösta. Dairy processing handbook Lund, Sweden : Tetra Pak Processing Systems AB, [c1995]

Other Resources

Dairy Australia
Dairy Science and Technology University of Guelph.
Dairy Science and Food Technology website
Milk Matters

Overview of Assessment

Assessment for this course may include assignments and tests

Assessment Tasks

Assignments 70 %
Test 30 %

Assessment Matrix

Course Overview: Access Course Overview