STUDENT UNDERSTANDING CONTRACT

1. I understand that there are intellectual standards in this course and that I am to assist
in monitoring and improving my own thinking and learning.
2. I understand that the class will focus both on laboratory activities and lecture.
3. I understand that when lecture is being used, I will not speak unless it is for the
benefit of the whole class.
4. I understand that on a typical day I may be working in a small group and that I will be
responsible to take an active part in advancing the assigned laboratory activity of the
class.
5. I understand that if at any time in the semester I feel unsure about my grade, I may
submit my grade calculations for the instructor review.
6. I understand that I must keep a portfolio of my work which will include all graded
and ungraded activities and writing assignments along with corrected or improved
versions of all graded work.
7. I understand that my final portfolio must include a self-evaluation in which I assess
my own improvement.
8. I understand that if a laboratory report is due for submission and is not completed,
then I may submit it at a later date but each day of delay 5% will be deducted.
9. I understand that writing to learn is a form of thinking practice, and just as a
basketball player does not get feedback on every shot she or he takes in practice,
neither will I receive a grade on every paper I write.
10. I understand that there is a midterm and final examination in this course.
11. I understand that the work of the course requires consistent classroom and laboratory
attendance and active participation.
12. I understand that I should schedule at least eight hours per week for laboratory report
in this course.
13. I understand that the class will not be graded on a curve and that it is theoretically
possible for the whole class to get a 1.0 or a 5.0.
14. I understand the basis of the final grade as outlined in the syllabus.

__________________________________________
STUDENT SIGNATURE OVER PRINTED NAME
_______________
DATE

SCHEDULE OF ACTIVITIES
Week
1
2

8
9
10

11

12

13
14
15
16
17
18

Activity
Orientation
Pre-lab discussion on Experiment 1
Experiment 1: Physico-Chemical Analysis of Milk
Post-lab discussion
Pre-lab discussion on Experiment 2
Experiment 2: Methylene Blue Redution Test
Post-lab discussion
Pre-lab discussion on Experiment 3
Experiment 3: Processing of Pasteurized Milk
Post-lab discussion
Pre-lab discussion on Experiment 4
Experiment 4: Processing of Fresh Pasteurized Milk
Post-lab discussion
Pre-lab discussion on Experiment 5
Experiment 5: Processing of Chocolate Milk
Post-lab discussion
Pre-lab discussion on Experiment 6
Experiment 6: Processing of Sweetened Condensed Milk
Post-lab discussion
Pre-lab discussion on Experiment 7
Experiment 7: Processing of Yoghurt
Post-lab discussion
MIDTERM EXAM
Pre-lab discussion on Experiment 8
Experiment 8: Ice Cream Making
Post-lab discussion
Pre-lab discussion on Experiment 9
Experiment 9: Processing Fresh Butter
Post-lab discussion
Pre-lab discussion on Experiment 10
Experiment 10: Processing of Soft Cheese/White Cheese
Coagulated with Vinegar
Post-lab discussion
Pre-lab discussion on Experiment 11
Experiment 11: Preparation of Pastillas de Leche
Post-lab discussion
Product Development
Presentation of Final Paper
FINAL EXAM

TABLE OF CONTENTS

Course Outline
Classroom and Laboratory Policies
Format for the Laboratory Report
Product Development
Student Understanding Contract
Schedule of Activities
Experiment 1 : Physico-Chemical Analysis of Milk
Experiment 2 : Methylene Blue Reduction Test
Experiment 3 : Processing of Pasteurized Milk
Experiment 4 : Processing of Fresh Pasteurized Milk
Experiment 5 : Processing of Chocolate Milk
Experiment 6 : Processing of Sweetened Condensed Milk
Experiment 7 : Processing of Yoghurt
Experiment 8 : Ice Cream Making
Experiment 9 : Processing Fresh Butter
Experiment 10: Processing of Soft Cheese/White Cheese Coagulated
with Vinegar
Experiment 11: Preparation of Pastillas de Leche
Reference

1
4
8
9
11
12
13
17
19
22
25
27
30
32
36
38
39
40

References
Amrita University. (2014). Detection of Adulteration in Milk. Retrieved
November
9,
2014,
from
Value@Amrita:
http://amrita.vlab.co.in/?
sub=3&brch=63&sim=1091&cnt=1
Douglas Goff, H. (n.d.). Dairy Science and Technology Education Series. Canada:
University of Guelph.
FAO. (2014). Milk Testing and Quality Control. Retrieved November 9, 2014,
from
Food
and
Agriculture
Association
of
the
United
Nations:
http://www.fao.org/ag/againfo/resources/documents/mpguide/mpguide2.htm
KleinpeterDairy (Producer). (2012, November 20). From Moo to You: The Story
of Milk [Motion Picture]. Retrieved May 2015, from https://www.youtube.com/watch?
v=ip-4BdIC4ck
MonkeySee (Producer). (2009, August 20). How to Milk a Cow by Hand [Motion
Picture]. Retrieved May 2015, from https://www.youtube.com/watch?v=oD2hx0uyhMo
O'Connor, C. (1995). ILRI Training Manual 1 Dairy Technology. Addis Ababa,
Ethiopia: International Livestock Research Institute.
SHARMA, D. (Producer). (2010, October 6). Milk Processing Plant - Animation
[Motion Picture]. Retrieved May 2015, from https://www.youtube.com/watch?
v=sFDzJ6YYGLI
Ulfman, J. (1993). Introduction to Dairy Technology. Friesland, The Netherlands