Dairy Technology I - Milk, Fermented Milk, Butter, Cry Milk Products
A.Y. 2024/2025
Learning objectives
The course aims to provide knowledge related to milk processing technologies other than cheesemaking.
Expected learning outcomes
KNOWLEDGE AND UNDERSTANDING SKILLS
At the end of the course, the student should demonstrate knowledge and understanding of the following topics: the crucial process of each technology; the effect of technological processes on milk components; the chemical and structural condition of milk components within the food product; analytical parameters for evaluating finished products.
APPLICATION OF KNOWLEDGE AND UNDERSTANDING SKILLS
Upon completion of the course, the student should demonstrate the ability to apply acquired knowledge by recognizing and distinguishing various milk processing and transformation technologies. This includes the ability to recognize and classify dairy products based on their chemical composition and structure.
JUDGMENT AUTONOMY
After completing the course, the student will be able to identify the most suitable technology process based on chemical, physical, and microbiological characteristics of milk. He/she will also be able to assess the quality of studied dairy products based on appropriate parameters.
COMMUNICATION SKILLS
Upon completing the course, the student should be capable of expressing and commenting on acquired concepts in a clear and scientifically correct manner. They should also be able to interact with professionals in their field.
LEARNING SKILLS
At the end of the course, the student should be able to deepen and update their knowledge through the consultation of scientific texts and articles.
At the end of the course, the student should demonstrate knowledge and understanding of the following topics: the crucial process of each technology; the effect of technological processes on milk components; the chemical and structural condition of milk components within the food product; analytical parameters for evaluating finished products.
APPLICATION OF KNOWLEDGE AND UNDERSTANDING SKILLS
Upon completion of the course, the student should demonstrate the ability to apply acquired knowledge by recognizing and distinguishing various milk processing and transformation technologies. This includes the ability to recognize and classify dairy products based on their chemical composition and structure.
JUDGMENT AUTONOMY
After completing the course, the student will be able to identify the most suitable technology process based on chemical, physical, and microbiological characteristics of milk. He/she will also be able to assess the quality of studied dairy products based on appropriate parameters.
COMMUNICATION SKILLS
Upon completing the course, the student should be capable of expressing and commenting on acquired concepts in a clear and scientifically correct manner. They should also be able to interact with professionals in their field.
LEARNING SKILLS
At the end of the course, the student should be able to deepen and update their knowledge through the consultation of scientific texts and articles.
Lesson period: Second 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
Second semester
Prerequisites for admission
Basics of dairy chemistry, biochemistry and physics.
Assessment methods and Criteria
Oral examination consisting of questions on topics reported in the program.
Students with SLD and with disabilities are requested to contact the lecturer by email at least 15 days before the scheduled examination date in order to agree on any individualised measures. In the email addressed to the lecturer it is necessary to put in CC the respective University Services: [email protected] (for students with SLD) and [email protected] (for students with disabilities).
Students with SLD and with disabilities are requested to contact the lecturer by email at least 15 days before the scheduled examination date in order to agree on any individualised measures. In the email addressed to the lecturer it is necessary to put in CC the respective University Services: [email protected] (for students with SLD) and [email protected] (for students with disabilities).
Tecnologie di trasformazione del latte I - Latte alimentare, Latti fermentati, Burro, Derivati anidri
Course syllabus
- Technologies used to produce drinking milk: fresh pasteurised milk; ESL (extended shelf life) milk: high temperature pasteurisation, microfiltration and bactofugation; UHT milk. Lactose-free milk.
- Fermented milk production technology: yoghurt, alternative technologies to milk concentration by evaporation. Production technologies for concentrated yoghurt, long-life yoghurt, yoghurt powder.
- Technologies for the production of dried milk products: chemical-physical and technological characteristics of skimmed milk powder and protein powder products: caseins, caseinates, micellar casein, milk protein concentrates and isolates (MPC, MPI) and whey protein microparticles; Current technologies for dairy whey management.
- Technology for butter production. Types of butter.
- Fermented milk production technology: yoghurt, alternative technologies to milk concentration by evaporation. Production technologies for concentrated yoghurt, long-life yoghurt, yoghurt powder.
- Technologies for the production of dried milk products: chemical-physical and technological characteristics of skimmed milk powder and protein powder products: caseins, caseinates, micellar casein, milk protein concentrates and isolates (MPC, MPI) and whey protein microparticles; Current technologies for dairy whey management.
- Technology for butter production. Types of butter.
Teaching methods
Lectures and technical visits to dairy companies.
Students with SLD and with disabilities are requested to contact the lecturer by email at least 15 days before the scheduled examination date in order to agree on any individualised measures. In the email addressed to the lecturer it is necessary to put in CC the respective University Services: [email protected] (for students with SLD) and [email protected] (for students with disabilities).
Students with SLD and with disabilities are requested to contact the lecturer by email at least 15 days before the scheduled examination date in order to agree on any individualised measures. In the email addressed to the lecturer it is necessary to put in CC the respective University Services: [email protected] (for students with SLD) and [email protected] (for students with disabilities).
Teaching Resources
- Lecture notes
- Slides provided by the teacher
- Slides provided by the teacher
Laboratorio di Tecnologie di trasformazione del latte I - Latte alimentare, Latti fermentati, Burro, Derivati anidri
Course syllabus
Technologies for the production of yoghurt, butter, liquid milk and dairy powder.
Teaching methods
Training visits to the dairy industry.
Teaching Resources
Student notes taken during the training visits.
Laboratorio di Tecnologie di trasformazione del latte I - Latte alimentare, Latti fermentati, Burro, Derivati anidri
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 3
Laboratories: 36 hours
Tecnologie di trasformazione del latte I - Latte alimentare, Latti fermentati, Burro, Derivati anidri
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 3
Lessons: 24 hours
Professor(s)