This course is intended to provide the students with the current knowledge of milk constituents and their properties. On this basis, a conscious understanding of the chemical and physical changes occurring in dairy products before, during, and after processing will be achieved.
Expected learning outcomes
Scientific knowledge of principles and practices fundamental to modern dairy technology will enable students critically to evaluate quality and suitability of both raw materials and finished dairy products. Technical activity in operating dairy plants will be easily undertaken.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)
Considering the relevance in Northern Italy, the course primarily addresses the dairy sector. Contextualization of the dairy sector at national, European and global levels on the basis of figures and documents. Milk composition, physico-chemical characteristics, milk stability and process suitability, criteria and parameters for milk evaluation. Characteristics of milk components (protein, lipids, lactose, minerals). Processes for producing different types of consumption milk, cheese, butter, fermented milk. Overview of legislation, quality control and genuineness of dairy products.
Prerequisites for admission
Lectures will mostly be held in remote on MS-Teams. The lecture recordings will be available to students (links in Ariel). Additionally, there will be some classroom meetings in attendance for introduction and discussions of course topics. The attendance must be booked through the app LezioniUnimi.
The teaching material is available on the web site of the course
Assessment methods and Criteria
The exam remains unchanged except for being held in remote (exam.net and MS-Teams plataforms). Specific instructions are available at Ariel web page of the course