Course Content (Key Topics)

• Milk composition and quality standards
• Pasteurization and homogenization in dairy
• Starter cultures and fermentation principles
• Yogurt, cheese, kefir processing basics
• Defects in fermented dairy products and troubleshooting
• Innovations: probiotic dairy and functional dairy ingredients

Practical Assignments

• Fermentation case study
• Dairy processing flowchart task

Final Project

Develop a dairy product innovation concept with processing and quality plan.