Quality and Functionality of Dairy Products
A.Y. 2025/2026
Learning objectives
The course aims to provide students with knowledge of the biological functional components of milk and chemical parameters describing the process conditions for the production of the main milk derivatives.
Lectures will explore the chemical properties, biological functionalities and separation technologies of the major bioactive components of milk. The reliability of chemical indices as descriptors of product quality will also be considered.
Lectures will explore the chemical properties, biological functionalities and separation technologies of the major bioactive components of milk. The reliability of chemical indices as descriptors of product quality will also be considered.
Expected learning outcomes
At the end of the course, the student should know the main bioactive compounds in milk and the chemical parameters describing the quality of the main dairy products. The student will be able to critically evaluate the production processes used to separate selected bioactive compounds from milk in order to obtain functional products or ingredients for their formulation. The student will also be able to identify the most appropriate molecular markers for dairy quality assessment.
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
Responsible
Lesson period
Second semester
Course syllabus
- Biological functionality of the main milk proteins
- Bioactive peptides of milk
- Bioactivity of whey: lactoferrin, lactoperoxidase, casein macropeptide
- Functional properties of colostrum: immunoglobulins and growth factors
- Ingredients and technologies of milk-based infant formulae and sports
supplements
- Whey demineralisation
- Technologies for the valorisation of membrane filtration permeates
- Chemical indices for quality assessment of pasteurised milk, sterilised milk,
generic cheeses, PDO cheeses and butter
- Bioactive peptides of milk
- Bioactivity of whey: lactoferrin, lactoperoxidase, casein macropeptide
- Functional properties of colostrum: immunoglobulins and growth factors
- Ingredients and technologies of milk-based infant formulae and sports
supplements
- Whey demineralisation
- Technologies for the valorisation of membrane filtration permeates
- Chemical indices for quality assessment of pasteurised milk, sterilised milk,
generic cheeses, PDO cheeses and butter
Prerequisites for admission
Appropriate knowledge of milk chemistry and physics is required to understand the concepts and information presented in the lectures
Teaching methods
The teaching will be given through lectures and laboratory activities, during which selected analytical methods for the determination of some descriptors of the quality of dairy products will be illustrated and applied.
Teaching Resources
PowerPoint presentations used in class and available on myAriel portal.
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: 4
Laboratories: 16 hours
Lessons: 24 hours
Lessons: 24 hours
Professor:
Cattaneo Stefano
Professor(s)