Principles and practices involved in processing of milk into market milk, butter, cheese and cheese foods; fundamental principles of these processes as related to their design and control Credits 4. 3 Lecture Hours. 3 Lab Hours.
Principles and practices involved in processing of milk into market milk, butter, cheese and cheese foods; fundamental principles of these processes as related to their design and control Credits 4. 3 Lecture Hours. 3 Lab Hours.
