Learning objectives
At the end of the course the student should be able to:
- know the basic notions and practical-applicative aspects useful for evaluating the microbiological quality of dairy products;
- understand the role of microorganisms in dairy processing.
- understand the role of lactic acid bacteria in the preservation and transformation of milk and dairy products.
- evaluate the routes of contamination and the significance of the presence of pathogenic and spoilage agents.
- evaluate the positive role of the microbiota in the transformation, maturation, and commercial diversification of the products.
Prerequisites
Knowledge of food microbiology, food hygiene and dairy technology is not mandatory by strongly recommended.
Course unit content
The course provides the fundamental knowledge for evaluating microbiological quality and understanding the role of microorganisms in dairy production.
Full programme
Presence and control of microorganisms in milk and its derivatives. Sources of contamination in the production and distribution process. Factors that affect microbial development. Notes on the basic principles relating to the prevention, management, and control of microbiological dangers in the context of quality assessment and safety assurance in dairy production. Functional classification of microorganisms of dairy interest. Microorganisms and processing of milk derivatives. The undefined starters. Selected industrial cultures. Bacteriophages in the dairy industry. Microbiology of dairy products. Raw milk. Liquid processed milk. Concentrates and powders. Yogurt and other fermented milks. Functional products. Cream and butter. Soft cheeses. Ripened cheeses. Overview of the main defects of microbiological origin in milk and dairy products.
Bibliography
The lesson slides are present on the Elly page of the course. The slides represent an outline of the topics covered; they are not exhaustive. The slides MUST BE INTEGRATED with the study of the recommended texts. Recommended monographic material will be provided to the students during the course. - Mucchetti G., Neviani E. (2022). Tecnologia casearia - Dall'empirismo all'industria. Zanichelli editore Spa/CEA Casa Editrice Ambrosiana. ISBN 978-88-08-99976-4.- Cocolin L., Gobbetti M., Neviani E. (2022). Microbiologia alimentare applicata. Zanichelli editore Spa/CEA Casa Editrice Ambrosiana. ISBN 978-88-08-12007-6.- Gobbetti M., Neviani E., Fox P. (2018). The cheeses of Italy: science and technology. Editore Springer. ISBN 978-3-319-89853-7.
Teaching methods
Frontal lessons. Some lessons will be dedicated to evaluating the state of learning. Case studies relating to dairy microbiology applied to the main transformation technologies will be presented to students. At the end of the course, a study visit will be organized at the CREA-ZA dairy processing pilot Center (Lodi)
Assessment methods and criteria
The exams will be taken orally. At the end of the course, an oral pre-appeal will be held, which will mainly focus on the discussion of case studies relating to dairy microbiology applied to the main transformation technologies. The exams will be used to verify not only the state of learning of the knowledge acquired but also the critical ability to develop the basic notions of dairy microbiology.
Other information
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