Learning objectives
knowing the main preservation and transformation techniques of milk and being able to identify thei critical point
Prerequisites
food microbiology and chemistry
Course unit content
Milk composition - milk coagulation - classes of cheeses - butter - ice cream
Full programme
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Bibliography
Trattato di tecnologia casearia
di Ottavio Salvadori Del Prato (Edagricole) -
Tecnologie del Latte
Burro, yogurt, gelato, latte elimentare di Ottavio Salvadori Del Prato (Edagricole)
Teaching methods
class lectures using power point presentations and practical exercitations
Assessment methods and criteria
written examination
Other information
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