INTERNSHIP IN ZOOTECHNICS (UNIT V)
Learning outcomes of the course unit
To supply to the student specific knowledge about some chemico-physical aspects of milk and cheese. Through opportune laboratory trails, to allow the student to experiment in practical the acquired theoretical knowledge.
Course contents summary
Composition of the milk. Physico-chemical properties of the milk: pH, titratable acidity, density, freezing point, alcohol stability. Milk quality payment. Rennet-coagulation properties and lactodynamographic analysis. Nitrogen fractions of the milk: caseins and whey proteins. Proteose-peptones and their importance. Structure of the casein micelles. Acid coagulation and rennet coagulation. Kjeldahl method for the determination of the nitrogen fractions of the milk. The genetic polymorphism of caseins and whey proteins. Technological implications of A and B variants of k-casein and A and B variants of the beta-lactoglobulin. Manufacture phases of Parmigiano-Reggiano cheese and differences with the Grana Padano cheese. Generalities on the cheese analyses. The minerals of the milk: determination by means of Atomic Absorption. Determination of phosphorus by colorimetric method. Chloride determination. Experiences of laboratory on some of the arguments.
Notes from the lesson.