Dairy Science (DSCI)

Dairy farm biosecurity, animal handling and welfare, equipment operation, employee safety and hazard analysis. Instruction in standard operating procedures (SOP) relevant to milking, transition cow and calf management and cattle identification. 2 activities.

Individual investigation, research, studies, or surveys of selected problems. Total credit limited to 4 units, with a maximum of 2 units per quarter.

National and state dairy promotional programs, advertising and merchandising. Marketing and pricing of milk and dairy products at the state and national level. 4 lectures.

Composition and properties of fluid milk and manufactured milk products. Chemistry and microbiology of dairy products. Processes and equipment involved in the manufacture of butter, cheeses, and other fermented dairy products, frozen, condensed, and dried dairy foods. 3 lectures, 1 laboratory. Fulfills GE Areas B2 and B3 (GE Areas B2 and B4 for students on the 2019-20 or earlier catalogs).

Selection, breeding, feeding, and management of dairy cattle. Composition and food value of dairy products. Milk pricing, political influences, dairy industry statistics and opportunities. Producing and handling products. Intended as introductory course for non-dairy science majors. 3 lectures, 1 laboratory.

Composition and properties of fluid milk and its constituents. Equipment used to handle, process, and distribute fluid milk and related products. California dairy codes used for dairy farms and plants, with practice inspections of dairy farms and factories. 3 lectures, 1 laboratory.

Selection of dairy cattle on type conformation and the correlation between type and production. Dairy cattle breeds and breed comparisons. Techniques to properly condition, groom and present dairy cattle for evaluation and merchandising. 2 lectures, 2 activities.

Directed group study of selected topics. The Class Schedule will list topic selected. Total credit limited to 8 units. 1 to 4 lectures.

Nutrition principles to maximize milk production. Ruminal/post ruminal digestion, post absorptive metabolism, nutrient interactions and microbiology. Use of computer models to evaluate and formulate diets. 3 lectures, 1 activity.

Mechanisms of milk component secretion, including protein, lactose and fat metabolism. Disorders of the mammary gland (mastitis) and control strategies. Endocrine aspects of mammary gland development and lactogenesis. 4 lectures.

Techniques in the collection, evaluation and processing of semen, along with embryo culturing and manipulation. Insemination procedures, fertility problems, record keeping, estrous synchronization, endocrine control of reproduction, treating reproductive disorders and embryo transfer. 3 lectures, 1 laboratory.

Application of principles of herd health, biosecurity, lactation physiology, cattle management and reproductive physiology to successful dairy operations. Assessment of animal comfort and general health and well-being. Practical techniques in safe animal handling. 3 lectures, 1 activity.

Individual investigation, research, studies, or surveys of selected problems. Total credit limited to 4 units, with a maximum of 2 units per quarter.

Composition, structure and properties of milk and milk products. Physical and chemical changes that occur during processing and storage of dairy products. Objective measurement of chemical and physical properties. 3 lectures, 1 laboratory.

Current methods used to evaluate dairy products with respect to production plant economics and consumer safety. Accurate procedures for chemical and biological testing, appropriate product sampling protocols. Design and interpretation of HACCP programs for assuring product quality and safety. 3 lectures, 1 laboratory.

Nutrient metabolism and diet formulation technologies for all classes of dairy cattle; whole-farm feed management; physiological and nutritional aspects of predominant metabolic disorders; on-farm auditing and troubleshooting of nutritional management. Field trip required. 3 lectures, 1 laboratory.

Student consultation teams of three or four students visit dairies and/or attend management training seminars followed by presenting management recommendations to the dairy owners, consultants, and other industry leaders. 1 seminar and supervised work.

Evaluation of inherited characteristics in dairy cattle, including principles of inheritance and genomic evaluations. Proving and selecting sires and dams, dairy genetic evaluations. 4 lectures.

Dairy herd management skills needed in dairy operations. Instruction and lab experience in management, records, labor, waste management, and milking management. 4 lectures.

Microorganisms involved in the fermentation and ripening processes in the dairy industry, as well as those involved in spoilage of milk and dairy products, in the transmission of disease through these products, and indicator systems used to determine sanitary quality of these products. 3 lectures, 1 laboratory.

Directed group study of selected topics for advanced students. Open to undergraduate and graduate students. The Class Schedule will list topic selected. Total credit limited to 8 units. 1 to 4 lectures.

Directed group laboratory study of selected topics for advanced students. Open to undergraduate and graduate students. The Class Schedule will list topic selected. Total credit limited to 8 units. 1 to 4 laboratories.

Advanced independent study planned and completed under the direction of a member of the Dairy Science faculty. Total credit limited to 6 units.

Composition, structure/functional relationships and properties of milk, milk components and products. Physical, chemical and biochemical changes that occur during processing, storage and use of milk and milk components. Chemical, physical, functional and nutritional properties of milk components. 3 lectures.

Objective measurements, analysis and isolation of milk components. Experimental demonstration of chemical and physical reactions of milk components during typical processing conditions. 2 laboratories.

Contemporary issues in the dairy foods and allied industries. Consumer, political, environmental, regulatory, producer, technological, scientific, and economic considerations critical to future industry leaders. Required field trips to the dairy foods processing industry in California. 1 lecture, 1 activity.

Principles of unit operations involving heat and mass transfer including pasteurization and related thermal processes, centrifugal separation, concentration processes, churning and related high shear extrusion, fractionation processes, freezing, and drying technologies. Pneumatic and mechanical devices and systems. 2 lectures, 1 laboratory.

Unit operations in process systems for the efficient manufacture of fluid milk products, cream, butter, and concentrated milk. Process variables and their control, system integration. Use of processes to manipulate physical and chemical properties to influence product quality. 3 lectures, 1 laboratory.

Unit operations in process systems for the manufacture of fermented milk, cheese, frozen desserts, and dried milk and whey products. 3 lectures, 1 laboratory.

Physical, chemical, and sensory properties of functional milk components when used in food products. 3 lectures, 1 laboratory.

Practical work experience and management assignments in a dairy food processing company. Credit/No Credit grading only.

Raw milk microbiological principles, pasteurization and microorganisms in diary foods safety, microbiological analysis of dairy products, fermented milks and cheese, starters and probiotics, commercial practices and sources of information for regulation on microbial aspects of dairy foods. 2 lectures, 2 laboratories.

Concepts and methodologies used in dairy industry and dairy food plants for assurance and control of the quality of finished product. Basis for understanding physical, chemical and microbiological methods as they apply to quality evaluation of dairy foods. 3 lectures, 1 laboratory.

Presentation and critical review of current research publications. Methodological advances and applications in dairy food systems. The Class Schedule will list topic selected. Total credit limited to 6 units. 1 to 3 seminars.

Plant site selection considerations, project management, plant design and layout, management of productivity maintenance, plant improvement project selection criteria, working with regulatory environment, community relations, and personal safety for overall industrial plant sustainability. 3 lectures, 1 activity.

Directed group study of selected topics for advanced students. Open to undergraduate and graduate students. Class Schedule will list topic selected. Total credit limited to 12 units. 1 to 4 seminars.

Directed group laboratory study of selected topics for advanced students. Open to undergraduate and graduate students. The Class Schedule will list topic selected. Total credit limited to 8 units. 1 to 4 laboratories.

Current challenges in the field and their application to industry. Group study of industry issues. Current research findings as applied to production, leadership and marketing. Total credit limited to 3 units. Credit/No Credit grading only. 1 to 3 seminars.

Dairy plant operation, processing experience and production team dynamics. Practical training and experience in dairy plant operations to allow efficient, safe and sanitary processing of dairy products manufacture in a team environment. Total credit limited to 4 units. 2 laboratories.

Advanced study, analysis and part-time work experience in the field; current innovations, practices, and problems in administration, supervision, and organization of business, industry, and government. Must have demonstrated ability to do independent work and research in career field. Total credit limited to 9 units. Credit/No Credit grading only.

Systematic research of a significant problem in Dairy Science. Problem identification, significance, methods, data analysis, and conclusion. Enrollment required every quarter in which facilities are used or advising is received. Total credit limited to 9 units.