Learning objectives
D1 – Knowledge and understanding
At the end of the course, the student will be able to:
1. Describe technologies used in milk processing.
D2 – applying knowledge and understanding
At the end of the course, the student will be able to:
1. 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. 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.
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. Instructions to see video meterials on TEAMS will be reported on the main page of the course on Elly platform. Lectures will be supported by slide presentations, which will be available to students on the Elly
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 five/six questions: the firsts for the assessment of the knowledge, the understanding, the capacity of making judgements and communication skills of the students; the others 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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