Quality and genuineness of milk and dairy products
A.A. 2021/2022
Obiettivi formativi
Describe EU regulations on product labelling and on quality schemes for agricultural products and foodstuffs.
Supply students with the ability to choose the specific parameters and to individuate the specific analytical techniques suitable for the evaluation of chemical, biochemical and technological quality and/or possible adulterations of different dairy products.
Supply students with the ability to choose the specific parameters and to individuate the specific analytical techniques suitable for the evaluation of chemical, biochemical and technological quality and/or possible adulterations of different dairy products.
Risultati apprendimento attesi
Employment of the different analytical techniques to highlight
quality aspects of milk and other dairy products. Recognition of
possible adulterations; identification and application of appropriate
analytical techniques to highlight them.
Choice of appropriate parameters and analytical techniques to
evidence specific compositional properties of P.D.O. dairy
products, suitable for their characterization and protection from
imitations.
quality aspects of milk and other dairy products. Recognition of
possible adulterations; identification and application of appropriate
analytical techniques to highlight them.
Choice of appropriate parameters and analytical techniques to
evidence specific compositional properties of P.D.O. dairy
products, suitable for their characterization and protection from
imitations.
Periodo: Secondo semestre
Modalità di valutazione: Esame
Giudizio di valutazione: voto verbalizzato in trentesimi
Corso singolo
Questo insegnamento non può essere seguito come corso singolo. Puoi trovare gli insegnamenti disponibili consultando il catalogo corsi singoli.
Programma e organizzazione didattica
Edizione unica
Periodo
Secondo semestre
More specific information on the delivery modes of training activities for academic year 2021/22 will be provided over the coming months, based on the evolution of the public health situation.
Programma
Legal aspects of quality control; labelling, nutrition and health claims; EU regulation on Protected Geographical Indications and Designations of Origin
Basic determinations for dairy products: pH, acidity and freezing point of milk; proteins (Kjeldahl, Dumas), nitrogen fractions (NCN, NPN); lipids (Röse-Gottlieb, Gerber); lactose (Fehling, HPLC); minerals
Advanced determinations: fatty acids (saturated/unsaturated, GC); heat damage (products of the Maillard reaction); Determination of vitamin, aflatoxins, pesticides
Methods for the detection of the most common frauds in the dairy sector
Cheese characterization: free amino acids (IEC) (cheese typicalness), detection of rind addition to grated products, alkaline phosphatase (verification of possible milk heat treatments), lysozyme
Basic determinations for dairy products: pH, acidity and freezing point of milk; proteins (Kjeldahl, Dumas), nitrogen fractions (NCN, NPN); lipids (Röse-Gottlieb, Gerber); lactose (Fehling, HPLC); minerals
Advanced determinations: fatty acids (saturated/unsaturated, GC); heat damage (products of the Maillard reaction); Determination of vitamin, aflatoxins, pesticides
Methods for the detection of the most common frauds in the dairy sector
Cheese characterization: free amino acids (IEC) (cheese typicalness), detection of rind addition to grated products, alkaline phosphatase (verification of possible milk heat treatments), lysozyme
Prerequisiti
Biochemistry and Dairy Chemistry recommended but not mandatory
Metodi didattici
Classroom lessons will be integrated with (hands-on) laboratory practice and learning visits
Materiale di riferimento
Slides of the lessons will be supllied to students, together with indications on internet sites useful for detailed studies
Modalità di verifica dell’apprendimento e criteri di valutazione
Final examination will be oral and in English, and will include the description of an analytical method as well as a question on solving a problem of recognition of a fraud or product genuineness
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 6
Laboratori: 32 ore
Lezioni: 32 ore
Lezioni: 32 ore
Docente:
Hogenboom Johannes Annetta