FDSC 5050 - Dairy Chemistry

Fall. 1 credit. Letter grades only (no audit).

Prerequisite: general chemistry (CHEM 1560, CHEM 2070, and/or CHEM 2080), organic chemistry (CHEM 1570, CHEM 3570, and/or CHEM 3580), and Food Chemistry I (FDSC 4170). Co-meets with FDSC 4050.

D. Barbano.

This course will discuss the general composition of milk, with a special focus on the chemistry and functionality of the high value components of milk (lipids and proteins).

Outcome 1: Students will be able explain the biochemical pathways of milk fat, protein, and lactose are synthesis in the context of the structure and organization of the bovine mammary cell.

Outcome 2: Students will be able to explain how stage of lactation and dairy cow diet changes the chemical structure of milk fat and melting properties of milk fat and texture of dairy products.

Outcome 3: Students will learn the differences in chemical structure of the 5 major proteins in milk and be able to explain how differences structure impact how the proteins interact when subjected to thermal stress, mechanical stress, and pH change.

Outcome 4: Graduate students will be able to explain the relationship between chemical structure and infrared light absorbance of milk to measure the concentration of fat, protein, lactose and fatty acid composition.

Outcome 5: Graduate students will be able to explain the chemical and physical changes that happen to milk fat, protein, and lactose during thermal processing and integrate how those changes impact flavor, appearance and texture of dairy products.

Outcome 6: Graduate students will be able to explain the chemical changes that occur during aging of Cheddar, provolone, and camembert cheeses and express how those changes create the flavor and textural differences among these cheeses.