Advanced dairy microbiology

A.Y. 2018/2019
Lesson for
Overall hours
Learning objectives
Competence to design and apply control systems for ensuring hygiene and quality of dairy products. Deepen the knowledge of the principles and applications of tha risk analysis and the predictive microbiology. Deepen the methodological expertise in the analysis of milk and dairy microbiology and micro-organisms (identification / typing) used in the dairy industry.
Apply their knowledge in order to prevent, control or manage the presence / activity of microorganisms in dairy processes. Assess the adequacy of a sampling plan for microbiological analysis, interpret and manage the analytical data. Estimating the survival / development of an organism in a dairy matrix through software modeling of biological phenomena. Manage starter cultures.

Course structure and Syllabus

Active edition
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 6
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
Course materials, lecture slides, articles made available by the teacher
Lesson period
Second semester
Lesson period
Second semester
Assessment methods
Assessment result
voto verbalizzato in trentesimi