Learning objectives
At the end of the course the student should have acquired knowledge and skills related to the dairy industry.
In particular, the student should be able to
1. know and understand the main production processes in the dairy industry and the characteristics of the main products resulting from milk processing (Knowledge and understanding):
2. relate the main process variables to product characteristics, and compare processes and products of the same category (Use of knowledge and understanding skills)
3. have the tools to start developing an autonomous capacity to draw conclusions from the ability they have learned to search for other data and information, to evaluate them and to use the most appropriate ones to formulate answers to simple and well-defined problems in the dairy sector (Making judgement)
4. communicate the knowledge acquired regarding the products and processes of the milk sector to other persons, whether experts or not, in the sector, and when they start work to superiors and/or customers. (Communication skills)
5. link the different subjects covered with each other and with basic and related disciplines and have obtained the cultural tools and the basis to undertake the studies of the Master's degree in food science and technology with high autonomy (Learning Capacity)
Prerequisites
Attending the courses of food technology 1, food chemistry and food microbiology
Course unit content
The course starts discussing the main characteristics of milk, looking at them in the frame of the milk processing
The operations common to the whole dairy sector (e.g. transport, refrigeration, standardisation of composition) are then illustrated.
The specialist part of the course deals with processing technology and discussing the different characteristics of drinking milk, fermented milk and the main cheeses.
The course inclused also cooking and extrusion technologies, fruit juices process technologies and coffee technologies.
Full programme
Raw milk microbiological, chemical and physical properties.
Milk collection, refrigeration and storage before further processing
Standardization of milk composition
Cheese: main steps of cheesemaking technology applied to specific cheese
varieties (fresh, soft, cooked, stretched and interior mould ripened cheeses)
Drinking milk
Fermented milk
Condensed and dried milk
Milk cracking products (casein, milk protein concentrates, whey protein concentrates, lactose etc).
Cooking extrusion, fruit juices production technoloy, coffe roasting and coffee beverage production.
Bibliography
slides given by the teacher.
To improve knowledge on some items
Mucchetti G., Neviani E. (2006) Microbiology and dairy technology. quality
and safety. Tecniche Nuove Editore, Milano (in Italian)
Dairy Processing Handbook (1995). TetraPack Publisher (in English)
Teaching methods
lectures by the teacher, class work, seminars.
Assessment methods and criteria
The learning test will be carried out in written form with a test consisting of 32 multiple-choice questions quizzes in 45 minutes. Each correct answer gives 1 point, a non answered question gives 0 point, while a wrong answer gives minus 0.5 points on the total score.
Other information
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2030 agenda goals for sustainable development
Health and wellbeing
Quality of teaching
