Food Tecnology. Dairy Tecnology.
Learning outcomes of the course unit
At the end of the course the student should have acquired knowledge and skills related to the dairy industry.
In particular, the student should be able to
1. know and understand the main production processes in the dairy industry and the characteristics of the main products resulting from milk processing (Knowledge and understanding):
2. relate the main process variables to product characteristics, and compare processes and products of the same category (Use of knowledge and understanding skills)
3. have the tools to start developing an autonomous capacity to draw conclusions from the ability they have learned to search for other data and information, to evaluate them and to use the most appropriate ones to formulate answers to simple and well-defined problems in the dairy sector (Making judgement)
4. communicate the knowledge acquired regarding the products and processes of the milk sector to other persons, whether experts or not, in the sector, and when they start work to superiors and/or customers. (Communication skills)
5. link the different subjects covered with each other and with basic and related disciplines and have obtained the cultural tools and the basis to undertake the studies of the Master's degree in food science and technology with high autonomy (Learning Capacity)
Attending the courses of food technology 1, food chemistry and food microbiology
Course contents summary
The course starts discussing the main characteristics of milk, looking at them in the frame of the milk processing
The operations common to the whole dairy sector (e.g. transport, refrigeration, standardisation of composition) are then illustrated.
The specialist part of the course deals with processing technology and discussing the different characteristics of drinking milk, fermented milk and the main cheeses.
The course ends with hints to the industry of the fractionation of the milk constituents and the use of the by-products of the cheese-making (whey)
Raw milk microbiological, chemical and physical properties.
Milk collection, refrigeration and storage before further processing
Standardization of milk composition
Cheese: main steps of cheesemaking technology applied to specific cheese
varieties (fresh, soft, cooked, stretched and interior mould ripened cheeses)
Condensed and dried milk
Milk cracking products (casein, milk protein concentrates, whey protein concentrates, lactose etc)
slides given by the teacher.
To improve knowledge on some items
Mucchetti G., Neviani E. (2006) Microbiology and dairy technology. quality
and safety. Tecniche Nuove Editore, Milano (in Italian)
Dairy Processing Handbook (1995). TetraPack Publisher (in English)
Assessment methods and criteria
The learning test will be carried out in written form with a test consisting of 25 multiple-choice questions and 1 open-ended questions.
In order to evaluate the answers to open-ended questions, the correct answers to closed-ended questions must be at least 15/25.
Each correct answer to the 25 multiple-choice questions is worth 1.07 points. The sum of the scores will be rounded up to the next unit for values equal to or greater than 0,5 and down to the next unit for values less than 0,5.
Incorrect answers will not result in negative scores.
The answer to the open question may have a score from 0 to 8 points per answer depending on the completeness and correctness of the content of the answer and the clarity of exposure.
Praise will be given to those who exceed the total score of 30.
The time available for the test is 60 minutes.