Due to the remarkable increase in dairy sector manufacturing and the abundant dairy product in the markets, makes the complete comprehensive text in dairy principles as a prerequisite to dairy technology course extremely necessary to cover the following aspects:
? 1. The physiological aspects of milk production, including classification of mammals,
? structure and development of mammary tissue and ultrastructure of the secretory cell.
? 2. The milk composition of varies lactating species.
3. The physical and physico-chemical properties including, color, taste, fat globules, protein micelles, specific density, freezing point, and pH.
4. the important milk components including, lipids, proteins, lactose, milk Oligosaccharides, milk salts, milk vitamins and milk enzymes.
5. Microbiology of raw milk including, the initial microflora of raw milk, total raw milk, bacterial content via the SPC method, type of microorganisms present in raw milk, biosecurity, Udder disease, nnd bacterial control of raw milk, pathogens for man in raw milk, and environmental sources.
5. Types of milk and dairy products.
6. The nutrient components of milk and milk products.