INTERNSHIP IN ZOOTECHNICS (UNIT V)
cod. 23085

Academic year 2010/11
5° year of course - Annual
Professor
Academic discipline
Zootecnica speciale (AGR/19)
Field
Tirocini
Type of training activity
More
63 hours
of face-to-face activities
2.5 credits
hub: -
course unit
in - - -

Integrated course unit module: ANIMAL TRAINING

Learning objectives

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.

Prerequisites

no

Course unit content

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. Experiences of laboratory on some of the arguments.

Full programme

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. Experiences of laboratory on some of the arguments.

Bibliography

ALAIS C.: Scienza del latte - principi di tecnologia del latte e derivati. Ed. Tecniche Nuove, Milano,2000
Lecture notes provided by the teacher.

Teaching methods

Lectures using audio-visual facilities and practical exercitations

Assessment methods and criteria

The accomplishment of the aims will be evaluated in the “Esame di Stato”.

Other information

Obligatory frequency