Dairy Chemistry and Technology
A.Y. 2024/2025
Learning objectives
The educational objective of the course is to provide students with the knowledge of milk constituents and their physico-chemical properties. The course will allow to critically understand the main phenomena involved in manufacturing of dairy products.
Expected learning outcomes
At the end of the course the students will be able to evaluate milk and derivatives in terms of quality, applied technology and legislation. At the end of the course the students will also have acquired a critical and up-to-date view of the main technical issues of the industry and of the dairy sector in general.
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
Introductory overview of the dairy sector at international level, including production trends, milk supply and demand situation, trade problems and policies. Dairy chemistry and physics. Composition and structure: main factors that can affect milk composition (breed, herd, herd management and feeding, season, location). Structure and physical behaviour of milk constituents. Physical properties of milk. Lactose and microbial fermentation processes in dairy products. Milk proteins. Casein micelles, acid and rennet coagulation. Whey proteins, heat denaturation, technological advantages. Lipids, structure and behaviour of fat globules, lipolysis and fat oxidation. Minerals and bioactive constituents: technological role and nutritional impact. Dairy technology. Heat treatments of milk intended for direct consumption or destined to further processing. Membrane processing. Cheesemaking, traditional and innovative processes. Buttermaking by batch or continuous processes and using different types of cream. Dried milk products. Dairy byproducts and effluents. Quality control and fraud detection in dairy products.
Prerequisites for admission
Basic knowledge of organic chemistry, biochemistry and unitary operations
Teaching methods
The teaching is given as lectures including presentation of short videos and technical documents.
Teaching Resources
Handouts and supplementary readings on Ariel.
Assessment methods and Criteria
Oral test aimed at ascertain and evaluate the learning of the imparted knowledge and the ability to present it in a coherent and reasoned way.
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability).
Students with SLD or disability certifications are kindly requested to contact the teacher at least 15 days before the date of the exam session to agree on individual exam requirements. In the email please make sure to add in cc the competent offices: [email protected] (for students with SLD) o [email protected] (for students with disability).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Field activity: 8 hours
Lessons: 28 hours
Lessons: 28 hours
Professor:
Pellegrino Luisa Maria
Shifts:
Turno
Professor:
Pellegrino Luisa MariaProfessor(s)