Triesdorf Milk Network: Joint „Milk“ Technology Day
For the third time, the Technical College for Milk Analysis in Triesdorf and the Food Management programme at Weihenstephan-Triesdorf University of Applied Sciences (HSWT) organised a joint „Milk“ technology day. The joint practical day took place in the technical centre of the Teaching, Research and Technical Centre for Milk Analysis (LVFZ) Triesdorf, which belongs to the Bavarian Institute of Agriculture (LfL), and is embedded in the module Artisanal Production of Food from Milk and Meat in the Foodstuff Management course at HSWT.
Students from the University of applied sciences and the technical college worked in mixed teams. The interdisciplinary exchange promotes an understanding of different perspectives - from scientific analysis to practical implementation. The supervisory teams were also made up of teaching staff from LVFZ and HSWT as well as part-time lecturers such as Martin Stigloher, product developer at Zott dairy.
The practical tasks ranged from the production of cream cheese and pudding to the drying of aromatic herbs. The participants also carried out analyses of the starting products, the changes during processing and the finished end products. Among other things, pH and temperature measurements, aw and dry substance determinations, colourimetry, viscometry and determination of size distributions and bulk densities according to ISO standards were used.
The Technology Day impressively demonstrated how practical training and scientific methods intertwine - and how valuable the exchange between the technical college and the University of Applied Sciences is for the training of future dairy industry specialists.
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Schüttgewichtsbestimmung von Chiliflocken © Julia Kamann -
Versiegeln des abgefüllten Puddings © Julia Kamann -
Vorbereitung zum Sieben von Gewürzkräutern. © Julia Kamann
