Learning objectives
The class aims to familiarize students with concepts, techniques and specifications relating to dairy technology and the main regulatory issues
It would provide an understanding of the main phenomena occurring during the production of cheese, allowing the student to focus on problems and solutions needed to increase the safety and quality of cheese
It would provide a multidisciplinary approach (chemical, microbiological, technological) for a real understanding of the Italian dairy technologies
Prerequisites
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Course unit content
Elements of milk composition
The main steps of cheese making
Milk storage
The rest of the milk for the cream spntaneous separation
Heat treatment of milk and treatments alternative/complementary to heat:
Standardization of milk composition
The starter cultures
Coagulation of milk
The separation of whey from the curd
The cooking of the curd
The forming of the curd and its acidification
The stretching of the demineralized curd: the group of string cheeses
The salting of the cheese
The maturation of the cheese
Data on the production of milk and cheese in Italy
Full programme
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Bibliography
Mucchetti G., Neviani E.(2006) Microbiologia e tecnologia lattiero casearia. Qualità e sicurezza. Tecniche Nuove Ed. Milano
Teaching methods
Lectures with slide presentation
Assessment methods and criteria
oral examen
Other information
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2030 agenda goals for sustainable development
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