Learning objectives
Explain the main characteristics of the most important milk and dairy products (milk, yogurt, cheese, butter, anhydrous products) relating food quality to the main aspects of food processes <br />
Compare the actual technical knowledge with the information given by mass communication and by the system of the European Protection of food denominations <br />
Course unit content
<p>Explain the main characteristics of milk and dairy products comparing the actual technical knowledge with their description by the system of the European Protection of food denominations and with their image as showed by the mass communication system (WEB, press news, marketing and/or nutritional advertising). <br />
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The products object of the course are: Raw milk, Fluid milk, yogurt and fermented milks, cream, butter, Mascarpone, cheese varieties (hard cooked; cheeses; stretched fresh and ripened cheeses; fresh cheeses; Swiss type cheeses; mountain cheeses, soft and blue cheeses, grated and melted cheeses); ricotta, anhydrous milk and whey products. A brief summary of the main frauds in dairy is presented <br />
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Bibliography
Mucchetti G., Neviani E. Microbiologia e tecnologia lattiero casearia. <br />
Qualità e sicurezza. Tecniche Nuove Ed. Milano <br />
