ACBS320

040806

This course will introduce students with milk-producing animals and basic factors that impact the quantity, quality, and safety of raw milk. Students will learn how raw milk is withdrawn from the animal and handled for further processing. The functional and compositional characteristics of raw milk and milk products will be addressed. Students will get a comprehensive review of the quality and safety standards for a wide range of consumable end products (e.g., fluid, solid, and dry milk products, cultured and acidified products, and cheeses). The relationship between the Pasteurized Milk Ordinance (PMO) and the preventive controls rule associated with the Food Safety Modernization Act (FSMA) will be addressed.

GRD - Regular Grades A, B, C, D, E

Undergraduate