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