Learning objectives
Module 1
Discuss the characteristics of milk and dairy products with attention to their link with the main aspects of the method of production, the territorial origin, the labelling, the methods of marketing and consumption, the shelf life
Module 2
To synthetically remind the food products quality requisites: compulsory and
regulated (with law references), contractual and voluntary.
- To provide up-to-dated law documentation on the food hygiene and guidelines for
the effective GHP prerequisites and HACCP system implementation.
- To exemplify, for a food product, the hazard analysis and the HACCP plan drawing
up.
- To use without translation documents in English language
Prerequisites
Base elements of food chemistry and microbiology.
- Understanding written English
Course unit content
Module 1 Milk
Three main product categories will be presented and discussed
1) Products for direct consumption with milk as exclusive or characterizing ingredient .
milk (raw, pasteurized, microfiltered, UHT, etc.)
fermented milk (yogurt and others)
milk with other ingredients (fruits, cocoa, coffee, etc.)
2) Products manufactured from milk or its fractions derived from previous separation operations or transformation
cheese (the main categories, fresh, ripened, pasta filata, blue cheese, , etc.)
cream
mascarpone
butter
Ricotta
3) Products based on milk or milk fractions characterized by use as ingredient in other foods
condensed milk and powdered milk
whey concentrate and powdered whey
Module 2 Management
Introduction and basic definitions.
- Hygiene and commercial food quality requirements.
- European Food Law.
- GHP, HACCP System, identification and traceability.
- Practical example of HACCP documentation.
- Guideline for the access to information sources on hygiene requisites.
Full programme
MILK
The products discussed during the class are the following:
1) Raw milk for direct consumption
2) Liquid milk with reduced shelf life (pasteurized, microfiltrated)
3) Liquid milk with long shelf life (sterilized, UHT)
4) Functional liquid milk (hydrolyzed lactose, PUFA etc)
5) Condensed milk and dulce de leche
6) Powdered milk
7) Infant formula
8) Yogurt and fermented milk
9) Cheese: fundamentals
10) Fresh unripened cheeses
11) Soft cheeses with active rind
12) Blue cheeses
13) Cooked cheeses
14) Mountain cheeses
15) Mozzarella cheeses
16) Cream, butter and Mascarpone
17) Ricotta
SAFETY
Introduction and basic definitions.
Hygiene and commercial food quality requirements.
European Food Law.
GHP, HACCP System, identification and traceability.
Practical example of HACCP documentation.
Guideline for the access to information sources on hygiene requisites.
Bibliography
Modulo 1
Mucchetti G., Neviani E.(2006) Microbiologia e tecnologia lattiero
casearia. Qualità e sicurezza. Tecniche Nuove Ed. Milano
Teaching methods
Module 1
Lectures with slide presentation
Module 2
Lesson and exercitation
Assessment methods and criteria
Discussion 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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