Advanced Dairy Technologies
A.Y. 2024/2025
Learning objectives
The course aims to provide students with the knowledge related to the technologies applied to the milk transformation processes together with a critical analysis of the modern milk transformation processes in the light of the current legislation.
Expected learning outcomes
At the end of the course the students will be able to evaluate the effect of the transformation technologies on the characteristics of the dairy products obtained from them.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Cheese: evolution of cheesemaking; automation of the main steps of cheesemaking; use of unconventional raw material; enzymes for increasing cheese yield, for ripening acceleration and flavour developement; low fat cheeses; low salt cheeses; innovation in PDO cheeses; current technologies for management of whey.
Drinking milk: ESL (Extended Shelf Life) milk; alternative methods for milk sanitation.
Fermented milk: alternative technologies for milk concentration; long-life yogurth, powdered yogurth, concentrated yogurth, drinking yogurth.
Powdered milk products: chemical, physical and technological characteristics; legal and technological aspects related to their use in cheesemaking. Recombined milk products:cheese analogues; milk based infant formulas.
Drinking milk: ESL (Extended Shelf Life) milk; alternative methods for milk sanitation.
Fermented milk: alternative technologies for milk concentration; long-life yogurth, powdered yogurth, concentrated yogurth, drinking yogurth.
Powdered milk products: chemical, physical and technological characteristics; legal and technological aspects related to their use in cheesemaking. Recombined milk products:cheese analogues; milk based infant formulas.
Prerequisites for admission
-Knowledge of the main dairy technologies
-Basics of dairy chemistry
-Basics of dairy chemistry
Teaching methods
Lectures and technical visits to dairy companies.
Teaching Resources
- Lecture notes
- Slides provided by the teacher
- Slides provided by the teacher
Assessment methods and Criteria
Oral examination consisting of questions on topics reported in the program.
Students with SLD and with disabilities are requested to contact the lecturer by email at least 15 days before the scheduled examination date in order to agree on any individualised measures. In the email addressed to the lecturer it is necessary to put in CC the respective University Services: [email protected] (for students with SLD) and [email protected] (for students with disabilities).
Students with SLD and with disabilities are requested to contact the lecturer by email at least 15 days before the scheduled examination date in order to agree on any individualised measures. In the email addressed to the lecturer it is necessary to put in CC the respective University Services: [email protected] (for students with SLD) and [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Cattaneo Stefano
Shifts:
Turno
Professor:
Cattaneo StefanoProfessor(s)