DS 322-322L - Dairy Product Processing II and Lab

Credits: 5

Processing or manufacturing of relatively nonperishable dairy products such as butter, cultured milks, cheese, dried milk, casein, lactose, and anhydrous milk fat. Even Spring. Prerequisites: DS 130, DS 313, and MICR 231, or consent. Corequisites: DS 322L-DS 322.

Check Course Availability