Advanced Dairy Technologies
A.Y. 2025/2026
Learning objectives
The aim of the course is to provide students with a thorough understanding of the milk processing technologies used in the modern dairy industry.
The production processes of the main dairy products will be described in detail, paying particular attention to innovative aspects and the relationship between the technological conditions used and the chemical, physical and functional characteristics of the finished product.
Students will be asked to compare different technological conditions of the same unit operation used to produce different dairy derivatives or the same product but with different functional characteristics.
The production processes of the main dairy products will be described in detail, paying particular attention to innovative aspects and the relationship between the technological conditions used and the chemical, physical and functional characteristics of the finished product.
Students will be asked to compare different technological conditions of the same unit operation used to produce different dairy derivatives or the same product but with different functional characteristics.
Expected learning outcomes
Upon completion of the course, the student will be expected to know the production technologies currently adopted by the dairy industry. He/she will also be able to modulate technological parameters in order to obtain products responding to current market trends. Finally, the student will be able to critically analyze the different technologies also in the light of current legislation.
Lesson period: First 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
Responsible
Lesson period
First semester
Course syllabus
Cheese. Evolution of cheese-making processes: from batch processes to continuous cheese-making. Automation of the main stages of the cheese-making process for the main types of cheese. Standardisation of raw materials: ultrafiltration and microfiltration. Use of unconventional raw materials in cheese-making: powdered milk, buttermilk, ultrafiltration retentates. Milk coagulants. Use of enzymes to increase production yield, acceleration of ripening processes. Technologies for the production of low fat and low salt cheeses. Issues related to technological innovation in the production of PDO cheeses. Technologies for the production of processed cheese. Technologies for the incorporation of whey proteins into cheese.
Whey. The technologies for dairy whey management.
Drinking milk. Technologies for ESL (Extended Shelf Life) milk production: high temperature pasteurisation, microfiltration and bactofugation.
Yoghurt. Alternative technologies to milk concentration by evaporation: ultrafiltration and reverse osmosis. Technologies for the production of long-life yoghurt, yoghurt powder, concentrated yoghurt.
Dried milk derivatives. Chemical-physical and technological characteristics of skimmed milk powder and dried protein derivatives: caseins, caseinates, micellar casein, MPC, MPI and serum protein microparticles; technological and legal aspects related to their use in cheese making.
Recombined milk derivatives. Raw material characteristics and production technology: cheese analogues.
Whey. The technologies for dairy whey management.
Drinking milk. Technologies for ESL (Extended Shelf Life) milk production: high temperature pasteurisation, microfiltration and bactofugation.
Yoghurt. Alternative technologies to milk concentration by evaporation: ultrafiltration and reverse osmosis. Technologies for the production of long-life yoghurt, yoghurt powder, concentrated yoghurt.
Dried milk derivatives. Chemical-physical and technological characteristics of skimmed milk powder and dried protein derivatives: caseins, caseinates, micellar casein, MPC, MPI and serum protein microparticles; technological and legal aspects related to their use in cheese making.
Recombined milk derivatives. Raw material characteristics and production technology: cheese analogues.
Prerequisites for admission
The concepts and information presented in the lectures require adequate knowledge of milk chemistry and physics.
Teaching methods
Teaching is delivered through lectures and field activities consisting of visits to companies of the dairy industry to deepen the knowledge of technological aspects related to automated processes.
Teaching Resources
PowerPoint presentations used in class and available on the myAriel portal.
- Fuquay J.W., Fox P.F., McSweeney P.H.L., eds. Encyclopaedia of Dairy Science, Academic Press, 2011.
- Fuquay J.W., Fox P.F., McSweeney P.H.L., eds. Encyclopaedia of Dairy Science, Academic Press, 2011.
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).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Cattaneo Stefano
Professor(s)