Dairy Science

Introduction to the global and Kenyan dairy industry. Contribution of milk to human diet. Definition of milk. Milk secretion and lactation. Raw Milk Quality and safety assessment procedures. Milk adulteration. General dairy microbiology. Inhibition and control of microorganisms in raw milk. Mastitis and effects on milk quality. Milk components and their chemical, nutritional and functional properties. Physical properties of milk. Factors influencing milk composition. Qualitative interrelationship among milk components. Effect of processing on milk components and functional properties.