Dairy chemistry and technology

A.Y. 2020/2021
Overall hours
Learning objectives
The educational objective of the course is to provide students with the knowledge of milk constituents and their physico-chemical properties. The course will allow to critically understand the main phenomena involved in manufacturing of dairy products.
Expected learning outcomes
At the end of the course the students will be able to evaluate milk and derivatives in terms of quality, applied technology and legislation. At the end of the course the students will also have acquired a critical and up-to-date view of the main technical issues of the industry and of the dairy sector in general.
Course syllabus and organization

Single session

Lesson period
Second semester
The course contents and reference material remain unchanged
Course syllabus
Introductory overview of the dairy sector at international level, including production trends, milk supply and demand situation, trade problems and policies. Dairy chemistry and physics. Composition and structure: main factors that can affect milk composition (breed, herd, herd management and feeding, season, location). Structure and physical behaviour of milk constituents. Physical properties of milk. Lactose and microbial fermentation processes in dairy products. Milk proteins. Casein micelles, acid and rennet coagulation. Whey proteins, heat denaturation, technological advantages. Lipids, structure and behaviour of fat globules, lipolysis and fat oxidation. Minerals and bioactive constituents: technological role and nutritional impact. Dairy technology. Heat treatments of milk intended for direct consumption or destined to further processing. Membrane processing. Cheesemaking, traditional and innovative processes. Buttermaking by batch or continuous processes and using different types of cream. Dried milk products. Dairy byproducts and effluents. Quality control and fraud detection in dairy products.
Prerequisites for admission
Basic knowledge of organic chemistry, biochemistry and unitary operations
Teaching methods
The teaching is given as lectures including presentation of short videos and technical documents.
Teaching Resources
Handouts on Ariel. Supplementary readings: Walstra, P., Wouters, J. T., & Geurts, T. J. . Dairy science and technology. CRC press (2005).
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
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Field activity: 16 hours
Lessons: 24 hours