Quality and functionality of dairy products

A.Y. 2019/2020
Overall hours
Learning objectives
The course aims to provide students with the knowledge for the chemical-physical characterization of dairy products. The course has the specific purpose of transferring them to the students to describe the functional properties of micro- and macro-constituents of milk and the technologies for the porduction of milk derivatives.
Expected learning outcomes
At the end of the course the students will be able to conceive, design and identify the analytical parameters capable of defining the quality of a dairy product in relation to the raw materials used, the processes applied and the desired functional and / or qualitative properties.
Course syllabus and organization

Single session

Lesson period
Second semester
Course syllabus
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.)
Prerequisites for admission
Basic knolwledge of dairy chemistry
Teaching methods
Class lessons.
Teaching Resources
- Lecture notes
- Slides provided by the teacher
Assessment methods and Criteria
Oral examination consisting of questions on topics reported in the program.
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Laboratories: 16 hours
Lessons: 24 hours
Professor: Cattaneo Stefano