Learning the main advanced dairy technologies applied to milk processing. Developing a critical analysis concerning the innovative dairy technologies from a legal point of view. The course provides the student with useful tools for the evaluation of the effect of advanced dairy technologies on end products.
Expected learning outcomes
The course provides the student with useful tools for the evaluation of the effect of processing on the functionality and the technological properties of dairy products.
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; reduced fat cheeses; reduced salt cheeses; innovations in the PDO cheeses sector; 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.
Prerequisites for admission
-Knowledge of the main dairy technologies -Basics of the dairy chemistry
Lectures and technical visits to dairy companies.
- Lecture notes - Slides provided by the teacher
Assessment methods and Criteria
Oral examination consisting of questions on topics reported in the program.