Quality and genuineness of milk and dairy products

Describe EU regulations on product labelling and on quality schemes for agricultural products and foodstuffs.
Supply students with the ability to choose the specific parameters and to individuate the specific analytical techniques suitable for the evaluation of chemical, biochemical and technological quality and/or possible adulterations of different dairy products.

Employment of the different analytical techniques to highlight
quality aspects of milk and other dairy products. Recognition of
possible adulterations; identification and application of appropriate
analytical techniques to highlight them.
Choice of appropriate parameters and analytical techniques to
evidence specific compositional properties of P.D.O. dairy
products, suitable for their characterization and protection from
imitations.