HYGIENE AND MILK AND DAIRY PRODUCT QUALITY
Learning outcomes of the course unit
The major goals of the couse are the following:
1) The knowledge of liquid milk production and processing.
2) The study of butter, cream and cheese making technology.
3) The study of the most important starter bacteria: microbial characteristics and employ in cheese technology.
4) The study of the relationship between microbial contamination and cheese defects.
5) Advanced studies concerning the most important milkborne infections.
3) Advanced studies concerning the Parmigiano-Reggiano cheese making technology.
Course contents summary
After an introduction about bovine milk components, liquid milk processing (pasteurization, sterilizattion, microfiltration) will be studied, paying attention to the most frequently used components in dairy processing and the shelf-life of heat-treated milk. A review of the most important microorganisms for cheese making tecnology (Lactobacillus, Streptococcus, Leuconostoc, Lactococcus, Pediococcus, Propionibacterium) and the most dangerous ones (coliform bacteria and Clostridium butyricum, C. tyrobutyricum, C. sporogenes) will be provided. Moreover, the milkborne diseases caused by Listeria monocytogenes, Brucella spp., Staphylococcus aureus, Bacillus cereus and Enterobacter sakazakii will be studied. Lessons about the most important Italian laws and EU Regulations regarding milk and cheese production will be provided.
About cheesemaking technology, the most important aspects will be studied, such as milk coagulation, curd handling, salting, ripening and storage of cheese. In particular, the processing line for Parmigiano-Reggiano cheese will be supported by visits in cheese factories.
Salvadori del Prato "Trattato di tecnologia casearia", 2001, Edagricole, Bologna.
Salvadori del Prato "Tecnologie del latte", 2005, Edagricole, Bologna.
Bottazzi "Microbiologia lattiero-casearia", 1993, Edagricole, Bologna.
Oral lessons will be integrated by seminars and cheese factories' visits.