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Welcome to Dairy Science and Technology. This is an educational site focused on milk, dairy products, and dairy technology. It was developed (originally in 1995) for use with an undergraduate course in dairy processing at the University of Guelph. It is now available as a resource for university and secondary school students, industry personnel, and interested consumers around the world. This site was developed and is continually maintained by: Professor Douglas Goff University of Guelph Canada I hope you find this site useful as a reference, or for teaching or training purposes. If you do use information from this site, please cite your source as Professor Douglas Goff, Dairy Science and Technology Education, University of Guelph, Canada, www.foodsci.uoguelph.ca/dairyedu/home.html. Reproduction of this site, or any portions thereof, in either print or electronic form without permission of the author is strictly prohibited. Introduction to Dairy Science and Technology: Milk History, Composition, Production and Consumption Data and Trends Milk Production and Biosynthesis Milk Grading and Defects Dairy Chemistry and Physics Dairy Microbiology Dairy Processing Clarification, Separation, Standardization Pasteurization UHT Treatment Homogenization Membrane Processing Evaporation and Dehydration Utilities - Steam and Refrigeration Dairy Products Overview and Fluid Milk Products Concentrated and Dried Milk Products Cultured Dairy Products Cheese - the short version Cheese - the long version Yogurt and Fermented Beverages Whipped Cream Ice Cream Butter Milk Ingredients Our Cheese Site Professor Art Hill of our Dept. (Food Science, University of Guelph), with the help of Sue Hall, has prepared an extensive cheese technology website as a further addition to this Dairy Science and Technology Education website. Dairy Science education has been part of our mandate at the Ontario Agricultural College, University of Guelph, for more than 125 years, and we are proud to be able to use the internet to continue this long-standing tradition. If you are interested, please have a look at our cheese site. Structure of Milk and Dairy Products This is a link to an absolutely marvellous website developed by my good friend Dr. Miloslav Kalab, entitled "Foods Under the Microscope", with many high-quality images of the structure of milk and dairy products obtained during Dr. Kalab's long and outstanding career as a food microscopist with Agriculture and Agri-Food Canada in Ottawa. He has a section on his site for guest microscopists, which I have contributed to, and I have copied my contributions here. My first contribution is a general discussion on ice cream structure as viewed by scanning electron microscopy and my second one focuses on the use of cryo-fixation and TEM for visualization of fat and air structures in ice cream. One of my graduate students, Alejandra Regand, also made a contribution, based on her M.Sc. thesis work, focussing on the structure of polysaccharides in frozen solutions. Glossary of Terms (Terms that appear as an italicized hot-link will take you to the definition in the glossary) Dairy Science and Technology General References Unit Operations in Food Processing On-line Reference Text Prof. Richard Earle of Massey University, New Zealand, has recently made his food processing text available on-line. This is an excellent general reference for all aspects of unit operations in food processing, including many that are applicable to dairy processing operations. I can highly recommend it. Regulations National and international regulations for milk processing and products are a complicated business! In order to provide easier access to relevant laws, please see the following websites as helpful starters: Canadian regulations: www.dairyinfo.gc.ca/cdicdrcan.htm United States regulations: www.dairyinfo.gc.ca/cdicdrusa.htm International (Codex) regulations: www.dairyinfo.gc.ca/cdicdrint.htm http://www.foodsci.uoguelph.ca/dairyedu/home.html  [ Last edited by signal023 on 2008-6-3 at 21:32 ] |
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