The aim is to address the student insight in all the aspects of dairy product quality in relation to processing and usage of final product. The student will develop skills in critically applying knowledge to solve problems related to quality evaluation of dairy products. It is the intent of the course to provide the student with the basic knowledge to be aware of the newest technologies within the dairy industry addressed to prepare dairy product with specific technological and functional properties.
Expected learning outcomes
The final purpose is to offer students the opportunity to keep up with changes in the dairy industry and to develop both their technical and theoretical skills in identifying the appropriate parameters capable to describe functional and technological quality of dairy product.
Chemical indexes for evaluating quality and genuineness of dairy products. Quality parameters as affected by characteristics of raw material, processing conditions. Technological and functional properties of milk, cheese, butter, milk and whey powder, fermented milk, milk protein concentrates. Technologies for the manufacture of high added-value dairy products including delactosated milk, hypoallergenic milk, baby food, probiotic milk etc.. Technologies intended for separating single micro- and macrocomponents from both milk and whey including manufacturing of whey protein concentrates and isolates. Applications for whey-derived products. Functional properties of whey-derived products including lactoferrin, lacto peroxidase, CMP etc.). Chemical characterisation of some dairy products by means of advanced analytical techniques (HPLC/MS, GC/MS, CZE)
Lecture notes and copies of the slides used for the lectures. Access to Internet.