Learning objectives
D1 – Knowledge and understanding
At the end of the course, the student will be able to:
1. Know milk production system in Italy
2. Know the chemical, physico-chemical and processing characteristics of milk, as well as factor influencing its variability
3. Describe technologies used in milk processing.
D2 – applying knowledge and understanding
At the end of the course, the student will be able to:
1. Apply analytical methods to assess the quality of milk and dairy products;
2. Understand, microbial, enzymatic and physico-chemical mechanisms involved in milk processing.
D3 – Making judgements
At the end of the course, the student will be able to:
1. Evaluate the processing quality of milk and dairy products from analytical parameters;
2. Express on the correctness of processing parameters in milk transformation
D4 – Communication skills
At the end of the course, the student will be able to:
1. Express clearly and with appropriate terminology during description of concepts concerning the quality of milk and dairy products.
2. Read, translate and explain scientific papers written in Italian and English;
D5 – Learning skills
At the end of the course, the student will be able to:
1. Learn concepts relative to the processing of animal products;
2. Assess the impact of livestock farming on the quality of milk and dairy products;
Prerequisites
basic knowledge of chemistry and microbiology
Course unit content
Production and employment of milk produced in Italy. Chemical characteristics, physico-chemical properties, and physiological role of milk. Chemical, biochemical and physico-chemical characteristics of milk proteins. Casein fractions and their structural organisation in milk. Milk coagulation. Lactodynamography: principles and rennet coagulation parameters. Factors affecting milk production and composition: somatic cells and genetic polymorphism. Milk production conditions: milking and cooling. Processing of milk for human consumption: thermal and physical treatments. Cheese: definition and classification. Microbial, chemical, biochemical, and physico-chemical phenomena during cheese-making: the case of hard cheese. Cheese defects: early blowing, late blowing, and slits/cracks. Methods to analyse chemical and physico-chemical characteristics of milk.
Full programme
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Bibliography
The students can find the power point presentation projected in classroom on ELLY web portal. Ch. Alais (2000) Scienza del latte. Ed. Tecniche Nuove, Milano, Italy.
Fox PF (1993) Cheese: chemistry, physics and microbiology. Chapman and Hall, London.
Teaching methods
The course will be carried out through classroom lectures that can be followed also in remote with the support of the Elly platform, in which, on the course page, there will be links for the lessons. Lectures will be recorded and made available to students on Elly platform.
Lectures will be supported by slide presentations, which will be available to students on the Elly platform
Assessment methods and criteria
The assessment of expected learning results described in D1 and parts of those described in D2, D3, D4 and D5, is carried out by oral examination, remotely conducted via Teams. It is made of ten questions: five for the assessment of the knowledge, the understanding, the capacity of making judgements and communication skills of the students; five for the assessment of the capacity of the student to apply knowledge to solve a practical problem in the dairy sector. To the students with diagnosis of specific learning disability (DSA) certified under law n. 170/2010, proper specific support will be provided (https://sea.unipr.it/it/servizi/le-eli-che-supporto-studenti-con-disabilita-dsa-bes).
In case of the persistence of the health emergency, the exams will be conducted remotely, as follows:
remote oral questions, through the Teams platform (guide http://selma.unipr.it/).
Other information
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2030 agenda goals for sustainable development
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