Introduction
Learning objectives :
The objective of this distance learning course is to understand the fundamentals of milk composition and microbiology of the milk. This subject is very important to a dairy manager because production of high-quality raw milk is paramount importance for successful manufacture and marketing. Milk provides essential nutrients and is a good source of dietary energy, high-quality proteins and fats. Milk can make a significant contribution to the required nutrient intakes for calcium, magnesium, selenium, riboflavin, vitamin B12 and pantothenic acid. Milk and milk products are nutrient-dense foods and their consumption can add diversity to plant-based diets. Animal milk can play an important role in the diets of children in populations with very low fat intakes and limited access to other animal source foods.
Fundamental knowledge in milk composition and microbiology of the milk will aim the development the students' capacity to dialogue with farmers, veterinarian and others professionals of dairy sector.
The content of this brick is:
Milk composition;
Milk microbiology;
Factors affecting milk composition.
The contents of this distance learning course were adapted from: “Principles of dairy science” (Schmidt, Van Vleck and Hutjens, 1988), “Dairy Microbiology” (Robinson, 1981).
