Learning objectives
D1 – KNOWLEDGE AND UNDERSTANDING
At the end of the course, the student will be able to know and understand:
1. The essential elements of the techniques of production of milk.
2. The main herd factors that influence the quality of milk and of the derived products.
D2 – APPLYING KNOWLEDGE AND UNDERSTANDING
At the end of the course, the student will be able to:
1. Apply acquired knowledge about milk in the various working contexts related to the dairy sector.
D3 – MAKING JUDGEMENTS
At the end of the course, the student will be able to:
1. Learn the concepts of milk production at herd level.
2. Understand the impact of welfare issues on the quality of milk and derived products.
D4 – PRACTICE SKILLS
At the end of the course, the student will be able to:
1. Evaluate the quality of milk using lab techniques presented during the lessons.
Prerequisites
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Course unit content
The course aims to provide the knowledge to understand milk quality at herd level. The course describes the main aspects related to animal farming influencing the commercial and nutritional value of milk quality and derived products. Practice will be carried out at the laboratory in which students will apply the notions learned during the course.
Full programme
Analysis of milk composition
Infrared spectroscopy in the dairy industry
Analysis of somatic cells and microbial count in milk
Analysis of milk coagulation analysis
Laboratory cheese-making
Bibliography
BITTANTE G, ANDRIGHETTO L, RAMANZIN M
Tecniche di produzione animale. Liviana Ed., Torino, 2003.
SANDRUCCI A, TREVISI E, ET AL.
Produzioni Animali, Edises, 2022
Students can find the pdf of lessons on the Elly (https://elly2023.veterinaria.unipr.it/) platform or get them during the class.
Teaching methods
During the practice hours the characteristics of milk and instruments for the assessment of milk quality will be used. The practical lessons will also be supplemented by seminars and educational visits aimed at deepening some specific issues and evaluating the importance of herd factors on milk quality.
Assessment methods and criteria
The written exam will be based on multiple choice questions. Through these questions it will be determined whether the student has achieved the goal of knowledge and understanding.
Other information
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