Learning objectives
knowledge of principal topics of dairy sector
Prerequisites
basic knowledges of food microbiology
Course unit content
Microorganism and dairy productions
lactic acid bacteria, starters, and cheese rippening
Microbial events during dairy processes
Italian and international cheeses
Full programme
The microorganisms and the dairy derivatives
Lactic bacteria,
raw milk
starter (natural and selected),
main cheese-making processes for national and international cheeses
cheese ripening
Microbiological aspects applied to different dairy processes
Italian and international cheeses
Possible defects of microbiological origin
Bibliography
Mucchetti G., Neviani E. (2006): “MICROBIOLOGIA E TECNOLOGIA
LATTIERO-CASEARIA, Qualità e sicurezza” Ed Tecniche Nuove (Milano)
ISBN 8848118178
- lecture notes
Teaching methods
Specific lessons aimed to assessing the state of learning will be carried
out at the end of each part of the course. During the course, some
lessons will be devoted to student presentation and discussion of "study
cases (business cases are discussed as examples of the main theoretical
arguments of the course)" useful to understand and verify the state of
comprehension and the elaboration capacity reached concerning dairy
microbiology application fields.
Final examination will be carried out by an oral discussion
Assessment methods and criteria
During the course, some lessons will be devoted to student presentation
and discussion of "study cases (business cases are discussed as
examples of the main theoretical arguments of the course)" useful to
understand and verify the state of comprehension and the elaboration
capacity reached concerning dairy microbiology application fields.Final
examination will be carried out by an oral discussion
Other information
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