Quality and functionality of dairy products

A.Y. 2021/2022
Overall hours
Learning objectives
The teaching aims to provide students with the knowledge for the chemical-physical characterization of dairy products. The course is specifically targeted to transfer to the students the knowledge useful to describe the functional properties of micro- and macro-constituents of milk and the processing of some milk derivatives with specific destinations of use.
Expected learning outcomes
At the end of the course, students will be able to conceive, design and identify the analytical parameters able to define the quality of dairy products in relation to raw materials used, processing conditions and targeted functional and/or qualitative properties.
Course syllabus and organization

Single session

Lesson period
Second semester
More specific information on the delivery modes of training activities for academic year 2021/22 will be provided over the coming months, based on the evolution of the public health situation.
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 dairy products. 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 and lab activities.
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