Learning the subject "Dairy Science and Technology" aims to provide specific skills to the student to: Know the composition and the most important physicochemical properties of milk from the technological point of view; State the factors that may affect the quality of milk as a raw material for the dairy industries; Describe the fundamentals and peculiarities of the processes of preservation and diversification of milk; Know the equipment used in the dairy industry for the transformation of milk and the production of different dairy products; and Analyze and evaluate risks, and manage safety in the dairy industry. The subject, of mandatory type, is related horizontally with five other subjects taught in the fourth year of the degree, all of them named by the ending "... Science and Technology" (Meat, Fishery Products, Vegetables, Cereals and Wine).
