PRODUCTION AND PROCESSING OF MILK AND DERIVATIVES

The objective is to give to the student knowledge and understand of scientific, management and industrial aspect concerning production, collection, storage, processing and analysis of milk. The aim is to allow the student to use the acquired knowledge to individuate and resolve problem in the milk production and processing chain.
The student will have to demonstrate the knowledge and understand acquired on:
- productive aspects of the dairy sector;
- chemical and physico-chemical characteristics of milk;
- changes in milk caused by acid and enzymatic coagulation;
- genetic and environmental factors affecting chemical and physico-chemical characteristics of milk;
- role of milk collection and storage on its chemical and microbiological charateristics;
- process to safe milk
- operations and chemical, physico chemical and microbial changes during cheesemaking
- structural defect of cheese: cause and remedies
- main methods to analyse the chemical composition of milk
The student will have to be able to:
- contribute to the resolution of problems during the whole dairy chain
- analyse and point out critical point of a dairy chain to improve milk production and processing
- point out the most suitable methods to find the cause of a milk anomaly