The course aims to provide students with the knowledge related to the technologies applied to the milk transformation processes together with a critical analysis of the modern milk transformation processes in the light of the current legislation.
Expected learning outcomes
At the end of the course the students will be able to evaluate the effect of the transformation technologies on the characteristics of the dairy products obtained from them.
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.
-Appunti delle lezioni -Slide fornite dal docente
Assessment methods and Criteria
Oral examination consisting of questions on topics reported in the program.