PRODUCTION AND PROCESSING OF MILK AND DERIVATIVES
Learning outcomes of the course unit
The aim of this course is to give to students a picture on milk production, its compositional characteristics and its industrial employment, with particular reference to cheese production
basic knowledge of chemistry and microbiology
Course contents summary
Production and employment of milk produced in Italy. Chemical characteristics, physico-chemical properties, and physiological role of milk. Chemical, biochemical and physico-chemical characteristics of milk proteins. Casein fractions and their structural organisation in milk. Milk coagulation. Lactodynamography: principles and rennet coagulation parameters. Factors affecting milk production and composition: somatic cells and genetic polymorphism. Milk production conditions: milking and cooling. Processing of milk for human consumption: thermal and physical treatments. Cheese: definition and classification. Microbial, chemical, biochemical, and physico-chemical phenomena during cheese-making: the case of hard cheese. Cheese defects: early blowing, late blowing, and slits/cracks
Ch. Alais (2000) Scienza del latte. Ed. Tecniche Nuove, Milano, Italy.
Fox PF (1993) Cheese: chemistry, physics and microbiology. Chapman and Hall, London.
classroom lectures and didactic visits
Assessment methods and criteria