Learning outcomes of the course unit
Learning basic knowledge on product and process microbiology applied to the dairy sector.
Knowledge of food microbiology and dairy technology
Course contents summary
The course aims to provide the knowledge necessary for the assessment of hygiene and microbiological quality of dairy productions. In particular, it is intended to learn about the routes of product contamination and the meaning of the presence of pathogenic and alterative agents. A further aim is to let students to understand the positive role of microorganisms during the stages of transformation and maturation of dairy products
Presence and control of microorganisms in milk and its derivatives.
Sources of contamination in the production and distribution process.
Factors that affect microbial development.
Application of the basic principles relating to the prevention of microbiological hazards and quality control in dairy production (good manufacturing standards, the HACCP method).
Functional classification of micro-organisms of dairy interest.
Microorganisms and transformation of milk derivatives.
Bacteriophages in the dairy industry.
Microbiological aspects of dairy products.
Microflora of raw milk.
Microbiology of liquid milks (pasteurized milk, UHT).
Microbiology of milk powder.
Microbiology of yogurt and fermented milks.
Microbiology of cream and butter.
Microbiology of fresh, soft and long ripened cheeses.
Defects of microbiological origin in milk and derivatives.
- Mucchetti G., Neviani E. (2006): “MICROBIOLOGIA E TECNOLOGIA LATTIERO-CASEARIA, Qualità e sicurezza” Ed Tecniche Nuove (Milano)
- Further specific tests provided during the course
During the course, some lessons will be devoted to assessing the learning status. Specifically, some 'case studies' will be assigned to students, which will present and discuss them to verify the state of learning and the ability to elaborate the basic notions of dairy microbiology for application purposes.
Assessment methods and criteria
'Case studies' will be assigned to students, which will present and discuss them to verify the state of learning and the ability to elaborate the basic notions of dairy microbiology.
At the end of the course an oral exam will be taken.