Advanced dairy technologies

The aim of the course is to provide students with a thorough understanding of the milk processing technologies used in the modern dairy industry.
Lectures will describe in detail the production processes of the main milk derivatives, with particular emphasis on innovative aspects and technologies for the valorization of whey, buttermilk and permeates from membrane filtration processes.
Students will be encouraged to relate the technological conditions used in the production of different dairy products to the chemical, physical and functional characteristics of the finished products.

On completion of the course, the student will be expected to know the production technologies currently used in the dairy industry. The student will also be able to modulate technological parameters in order to obtain products that respond to current market trends. Finally, the student will be able to critically analyse the different technologies in the light of current legislation on the subject.