Learning objectives
Discuss the characteristics of milk and dairy products with attention to their links with the main aspects of their method of production, the territorial origin, the labelling, the methods of marketing and consumption, the shelf life
Prerequisites
Knowledge of the fundamentals of food microbiology and chemistry is useful for an efficient understanding of the course contents
Course unit content
Three main product categories will be presented and discussed
1) Liquid products for direct consumption with milk as exclusive or characterizing ingredient .
milk (raw, pasteurized, microfiltered, UHT, etc.)
fermented milk (yogurt and others)
milk with other ingredients (fruits, cocoa, coffee, etc.)
2) Products manufactured from milk or its fractions derived from previous separation operations or transformation:
cheese (the main categories, fresh, ripened, pasta filata, blue cheese, , etc.)
cream,
mascarpone, butter,
Ricotta
3) Products based on milk or milk fractions characterized by use as ingredient in other foods:
condensed milk and powdered milk,
whey concentrate and powdered whey
Full programme
The products discussed during the class are the following:
1) Raw milk for direct consumption
2) Liquid milk with reduced shelf life (pasteurized, microfiltrated)
3) Liquid milk with long shelf life (sterilized, UHT)
4) Functional liquid milk (hydrolyzed lactose, PUFA etc)
5) Condensed milk and dulce de leche
6) Powdered milk
7) Infant formula
8) Yogurt and fermented milk
9) Cheese: fundamentals
10) Fresh unripened cheeses
11) Soft cheeses with active rind
12) Blue cheeses
13) Cooked cheeses
14) Mountain cheeses
15) Mozzarella cheeses
16) Cream, butter and Mascarpone
17) Ricotta
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
discussion with the initial question chosen by the student, and then discussion on issues chosen by the teacher among all the issues of the course
Other information
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