Quality and Genuineness of Milk and Dairy Products
A.Y. 2021/2022
Learning objectives
Describe EU regulations on product labelling and on quality
schemes for agricultural products and foodstuffs.
Supply students with the ability to choose the specific parameters
and to individuate the specific analytical techniques suitable for
the evaluation of chemical, biochemical and technological quality
and/or possible adulterations of different dairy products.
schemes for agricultural products and foodstuffs.
Supply students with the ability to choose the specific parameters
and to individuate the specific analytical techniques suitable for
the evaluation of chemical, biochemical and technological quality
and/or possible adulterations of different dairy products.
Expected learning outcomes
"Employment of the different analytical techniques to highlight
quality aspects of milk and other dairy products. Recognition of
possible adulterations; identification and application of appropriate
analytical techniques to highlight them.
Choice of appropriate parameters and analytical techniques to
evidence specific compositional properties of P.D.O. dairy
products, suitable for their characterization and protection from
imitations."
quality aspects of milk and other dairy products. Recognition of
possible adulterations; identification and application of appropriate
analytical techniques to highlight them.
Choice of appropriate parameters and analytical techniques to
evidence specific compositional properties of P.D.O. dairy
products, suitable for their characterization and protection from
imitations."
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
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
Legal aspects of quality control; labelling, nutrition and health claims; EU regulation on Protected Geographical Indications and Designations of Origin
Basic determinations for dairy products: pH, acidity and freezing point of milk; proteins (Kjeldahl, Dumas), nitrogen fractions (NCN, NPN); lipids (Röse-Gottlieb, Gerber); lactose (Fehling, HPLC); minerals
Advanced determinations: fatty acids (saturated/unsaturated, GC); heat damage (products of the Maillard reaction); Determination of vitamin, aflatoxins, pesticides
Methods for the detection of the most common frauds in the dairy sector
Cheese characterization: free amino acids (IEC) (cheese typicalness), detection of rind addition to grated products, alkaline phosphatase (verification of possible milk heat treatments), lysozyme
Basic determinations for dairy products: pH, acidity and freezing point of milk; proteins (Kjeldahl, Dumas), nitrogen fractions (NCN, NPN); lipids (Röse-Gottlieb, Gerber); lactose (Fehling, HPLC); minerals
Advanced determinations: fatty acids (saturated/unsaturated, GC); heat damage (products of the Maillard reaction); Determination of vitamin, aflatoxins, pesticides
Methods for the detection of the most common frauds in the dairy sector
Cheese characterization: free amino acids (IEC) (cheese typicalness), detection of rind addition to grated products, alkaline phosphatase (verification of possible milk heat treatments), lysozyme
Prerequisites for admission
Biochemistry and Dairy Chemistry recommended but not mandatory
Teaching methods
Classroom lessons will be integrated with (hands-on) laboratory practice and learning visits
Teaching Resources
Slides of the lessons will be supllied to students, together with indications on internet sites useful for detailed studies
Assessment methods and Criteria
Final examination will be oral and in English, and will include the description of an analytical method as well as a question on solving a problem of recognition of a fraud or product genuineness
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Laboratories: 32 hours
Lessons: 32 hours
Lessons: 32 hours
Professor:
Hogenboom Johannes Annetta