Advanced dairy microbiology

A.Y. 2017/2018
Lesson for
Overall hours
Learning objectives
To design and implement control systems of hygiene to ensure safety and quality of dairy products. To deepen the knowledge on the risk analysis and the application of predictive microbiology in dairy processes. To provide advanced knowledge on the role and management of the starter cultures in dairy.
Ability to establish and evaluate a HACCP plan for dairy plants. Skills to prevent, control and manage the presence/activity of microorganisms (pathogens, spoilage microrganisms, LAB, NSLAB, probiotics, bacteriophages, mycetes, mycotoxins) in dairy processes. Assessment of the survival/growth of a microorganism in dairy products through algorithms modeling. Management and improvement of starter cultures. Update on applications and methods in physiology, genetics and biotechnology of dairy microorganisms.

Course structure and Syllabus

Active edition
Laboratories: 16 hours
Lessons: 40 hours
Hygiene and safety of the dairy supply chain (3 CFU). Insights on the molecular mechanisms of pathogenesis of viruses, pathogenic bacteria, bacterial toxins, mycotoxins. Sources of contamination, methods of prevention and control of pathogenic microorganisms in dairy industries. Management of the HACCP system. Analysis of microbiological risk. Safety criteria and process hygiene criteria. Prevalence of microbial groups in operation and process technologies: milk, powdered milk, fermented milk, butter, cheese, fresh cheeses, semi-hard and hard cheeses, by-products. Principles and applications of predictive microbiology. Molecular techniques for the identification and genotyping.
Management of microbial cultures (3 CFU). Classification, primary and secondary metabolism of lactic acid bacteria. Bacterial cultures: the natural cultures (milk and whey cultures) and selected cultures (single strain, multiple strains, mixed strains). Criteria for strain selection. Non Lactic Acid Bacteria (Bifidobacteria, Propionibacteria, Enterococci, Brevibacteria), yeast and moulds used in dairy processing. Techniques of phenotypic and genotypic characterization of strains. Morphology and physiology of bacteriophages. Phage infection control in the dairy industry. Management of starter cultures.
Teaching methods
Materiale didattico, lucidi delle lezioni, articoli da richiedere al docente
Lesson period
Second semester
Lesson period
Second semester
Assessment methods
Assessment result
voto verbalizzato in trentesimi