Learning objectives
Introduce the student in the field of food technology applied to the dairy industry, providing an overview of the specific unit operations, of the relations between operations and process and discussing the influence of the process on the characteristics of the finished product.
Provide a methodology for the study aiming to understand the relationships between complex phenomena, such as changes of composition, microbiological and sensory characteristics, as determined by the transformation process of milk into its derivatives.
Prerequisites
No
Course unit content
Each topic will be discussed illustrating the characteristics of commercially available products, the main legal aspects and highlighting and explaining the single unit operations that characterize the specific process, the possible applications and effects on microbiological, chemical and sensory intermediate and / or finished product
Introduction
1. The measurable characteristics of milk: chemical composition, microbiological and physical characteristics
2. Collection, reception and storage of milk
3. Drinking milk (long life, ESL, fresh)
4. The fermented milk
5. The condensed milk
6. Milk and whey powder
7. The products of the fractionation of milk (casein, milk protein, whey protein, lactose).
8. The cream (coffee, kitchen, whipped)
9. Butter (light, reduced cholesterol levels)
10.Mascarpone
11. The cheese: specific aspects of product and processing of raw, cooked and stretched cheeses, cheeses obtained by lactic acid coagulation or without lactic fermentation, melted and grated cheeses
12. Ricotta
13. Ice cream made from milk
14. Cleaning and disinfection of equipment
15. Wastewater treatment
Full programme
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Bibliography
Mucchetti G., Neviani E.(2006) Microbiologia e tecnologia lattiero casearia. Qualità e sicurezza. Tecniche Nuove Ed. Milano
Dairy Processing Handbook (1995). TetraPack Editore
Pompei C. (2009) Operazioni unitarie della tecnologia alimentare. CEA Milano
Fellows P. J.“Food Processing Technology: Principles and Practice” (Woodhead Publishing in Food Science and Technology) Second edition - Woodhead Publishing Ltd, Cambridge England, 2000
Earle R. L.“Unit Operations in Food Processing” – Free Web edition by Dick and Mary Earle, with the support of the NZIFST: http://www.nzifst.org.nz/unitoperations/index.htm
Teaching methods
Lecture with slide presentation
Assessment methods and criteria
multiple choice written test as a requirement for admission to the oral examination.
oral examination with the initial question chosen by the student, and then discussion on issues chosen by the teacher among all the issues of the course
Other information
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