Advanced Dairy Technologies
A.Y. 2023/2024
Learning objectives
The course aims to provide students with the knowledge related to the technologies applied to the milk transformation processes together with a critical analysis of the modern milk transformation processes in the light of the current legislation.
Expected learning outcomes
At the end of the course the students will be able to evaluate the effect of the transformation technologies on the characteristics of the dairy products obtained from them.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
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 yogurt, drinking yogurt.
Powdered milk products: chemical, physical and technological characteristics; legal and technological aspects related to their use in cheesemaking. Recombined milk products: cheese analogues.
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 yogurt, drinking yogurt.
Powdered milk products: chemical, physical and technological characteristics; legal and technological aspects related to their use in cheesemaking. Recombined milk products: cheese analogues.
Prerequisites for admission
-Knowledge of the main dairy technologies
-Basics of dairy chemistry
-Basics of dairy chemistry
Teaching methods
Lectures and technical visits to dairy companies.
Teaching Resources
- Lecture notes
- Slides provided by the teacher
- 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
Lessons: 40 hours
Professor:
Cattaneo Stefano
Professor(s)