Advanced dairy technologies

A.Y. 2020/2021
6
Max ECTS
56
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
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.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
The lessons will be held on the Microsoft Teams platform and can be followed both synchronously based on the timetable of the first quarter and asynchronously as they will be recorded and uploaded on that same platform.
Course syllabus
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.
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
Teaching methods
Lectures and technical visits to dairy companies.
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: 6
Field activity: 16 hours
Lessons: 40 hours
Professor: Cattaneo Stefano