DS 321-321L - Dairy Product Processing I and Lab

Credits: 5

Principles and practices in assembling, receiving, processing, and packaging milk and cream for beverage use, frozen milk and cream, butter and anhydrous milk fat, concentrated and fractionated milks, dried milks, casein, and lactose. Sanitation procedures. Prerequisites: DS 130; and MICR 231-231L or MICR 233-233L. Corequisites: DS 321L-321. Notes: Odd Fall.

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