Dairy Chemistry, Physics and Technology
Prof. Gianluigi Scolari
COURSE AIMS
To supply theoretical basic knowledge on dairy chemistry and physics for an appropriate understanding of the technological processes used in milk and dairy industry.
COURSE CONTENT
- Milk: general composition , economic and legislative aspects of raw milk. Chemical and physical characteristics and their utilization for the quality control; principal factors of variability. Instrumental analysis.
- Salts in milk: distribution and ionic equilibria. Salts in casein micelle.
- Lactose: crystallization and technological consequences. Glass transition. Technology of lactose recovery.
- Milk technology; routine analysis on raw milk. Filtration, standardization, and physical treatments: technology of pasteurization, bactofugation, microfiltration and sterilization. Thermal effects of pasteurization and sterilization; thermal indexes of I and II type. ESL milk.
- Milk fat: fatty acid composition and their distribution in lipids. Physical state and crystallization. Stability of emulsion: flocculation, partial coalescence as a function of interface phenomena. Globule destruction and homogenization technology. Theory and technology of: whipped cream, ice-cream and butter. Natural and forced creaming: theoretical and technological aspects. Hydrolytic and oxidative alterations.
- Protein fraction: fractionation procedures e general characteristics. Functional properties and stability of soluble proteins useful for their recovery from cheese whey. Use and properties of whey protein concentrates. Genetic variants, structure and functional properties of caseins; casein micelle structure and its stability.
- Dairy products-Theory of milk renneting: gelification kinetic and mechanism, factors affecting milk coagulation with regard to the technological consequences. Evaluation of coagulation enzymes. Hydrolytic processes involved in cheese ripening; role of endogenous and microbial enzymes. Principal type of cheese: classification and technology.
Experimental activity
Assessment of milk physic-chemical parameters. Thermal class of treated milk. Milk renneting aptitude. Cheese-making trials. Analysis of produced cheeses: nitrogen fractions, free amino acids, casein degradation, lipolysis.
READING LIST
Specific articles will be supplied for each program section.
TEACHING METHOD
Theoretical lessons are integrated by laboratory activities harmonized with the content of the other basic courses. Interactive modules will be organized to warrant students involvement and evaluation of learn degree .
ASSESSMENT METHOD
Oral exam, final thesis (to be agreed with student).
NOTES
Further information can be found on the lecturer's webpage at http://www2.unicatt.it/unicattolica/docenti/index.html or on the Faculty notice board.
Students can contact Prof. Gianluigi Scolari at the end of lessons at the Microbiology Institute