Milk and Dairy Technology and Quality Control

The aim of the course is to acquaint students with milk ingredients, properties, nutritional value and microbiology. Furthermore, to become familiar with technology issues and quality assurance of dairy products, but also to enable them to resolve problems related to quality and adulteration of milk and its products. Finally, they will become familiar with public health issues related to milk.

Objectives

Upon completion of the course students will know the basic principles and technology of milk and dairy and the principles for their quality control. They will get acquainted with milk production areas and products, be aware of all the current trends in dairy science and they will be able to critically address relevant issues.

Prerequisites

No prerequisites.

Syllabus

The course is divided into 6 sections developed in theoretical and laboratory level: SESSION 1: INTRODUCTORY INFORMATION  Course Tour  Introductory Information on Technology and Quality Control of milk and dairy  The milk in the human diet SECTION 2: CHEMICAL AND MICROBIOLOGICAL PROFILE OF MILK  Milk Components Biosynthesis -Chemical composition and physicochemical properties of milk  Raw milk Microbiology SECTION 3: MILK HYGIENE AND QUALITY  Milk Hygiene & quality  Milk Hygiene & quality during production, preservation, transportation and processing SECTION 4: MILK PROCESSING  Pasteurized milk  Sterilized milk  Concentrated milk  Milk Powder SECTION 5: DAIRY TECHNOLOGY  Fermented milks Production Technology  Special milks Production Technology  Cheese Production Technology I  Cheese Production Technology II  Cream Production Technology  Butter Production Technology  Ice cream Production Technology SECTION 6: DAIRY PLANTS -MILK SAFETY & LEGISLATION  Dairy plants  Legislation for milk & dairy products  Milk and Dairy Safety