LLEK10171U Cheese Technology
Volume 2013/2014
Education
MSc in Food Science and
Technology. Specialization in Dairy Technology.
The course is listed as limited elected study in the Food Science and Technology MSc programme.
The course is listed as limited elected study in the Food Science and Technology MSc programme.
Content
The course deals with the following
subjects:
Cheese technology: Cheese milk treatment, characterisation of cheese varieties and legislation, gross composition of cheese and its relation to cheese technology, special cheeses such as low-fat, low-salt and from concentrated milk (UF and MF).
Cheese structure: Milk coagulation, syneresis and formation of cheese structure, cheese rheology, slicing, cutting and packaging.
Cheese ripening: Acidification and glycolysis, lipolysis and esterolysis, proteolysis, peptidolysis, amino acid release, amino acid catabloism and flavour formation, roles of starter, adjunct and non-starter bacteria, ripening enzymes, chemical methods to evaluate cheese proteolysis and flavour formation.
Cheese technology: Cheese milk treatment, characterisation of cheese varieties and legislation, gross composition of cheese and its relation to cheese technology, special cheeses such as low-fat, low-salt and from concentrated milk (UF and MF).
Cheese structure: Milk coagulation, syneresis and formation of cheese structure, cheese rheology, slicing, cutting and packaging.
Cheese ripening: Acidification and glycolysis, lipolysis and esterolysis, proteolysis, peptidolysis, amino acid release, amino acid catabloism and flavour formation, roles of starter, adjunct and non-starter bacteria, ripening enzymes, chemical methods to evaluate cheese proteolysis and flavour formation.
Learning Outcome
The aim of the course is to give students
a detailed knowledge of both theoretical and practical aspects of
cheese production, characterisation, technology and biochemistry.
Knowledge
- Understand and apply cheese chemistry, biochemistry, microbiology, physics and technology in production of cheese.
- The basic differences of cheese groups and varieties
Skills
- Apply obtained knowledge to cheese production and development of processing of old and new cheese varieties
- Apply critical analysis of cheese quality and characteristics
Competences
- Ability to use and evaluate scientific information and knowledge concerning cheese, incl. all steps of production, ripening, cutting/slicing and packaging.
- Ability to comprehend the technology behind different cheese varieties and apply the biochemical principles of cheese ripening.
- Ability to discuss technological consequences for the cheese quality in relation to human intake.
Knowledge
- Understand and apply cheese chemistry, biochemistry, microbiology, physics and technology in production of cheese.
- The basic differences of cheese groups and varieties
Skills
- Apply obtained knowledge to cheese production and development of processing of old and new cheese varieties
- Apply critical analysis of cheese quality and characteristics
Competences
- Ability to use and evaluate scientific information and knowledge concerning cheese, incl. all steps of production, ripening, cutting/slicing and packaging.
- Ability to comprehend the technology behind different cheese varieties and apply the biochemical principles of cheese ripening.
- Ability to discuss technological consequences for the cheese quality in relation to human intake.
Literature
Lecture notes, compendia and scientific
papers
Academic qualifications
BSc in Food Science and
Technology or equivalent. Additionally, qualifications
corresponding to Milk Processing (LLEK10190) or Mejeripraktik
(LLEA10282).
Teaching and learning methods
The course involves lectures
and laboratory practicals, workshops and oral presentations,
literature studies and report writing. The student must obtain
their own laboratory results and evaluate them in relation to
theory given at lectures and found in literature, including
critical use of electronic data bases and internet. Results from
all students' practicals and literature studies on different
cheese varieties will be merged during oral presentations and
discussions in workshops.
Workload
- Category
- Hours
- Colloquia
- 15
- Exam
- 15
- Lectures
- 30
- Practical exercises
- 60
- Preparation
- 86
- Total
- 206
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Continuing Education - click here!
Exam
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 min.The questions will be distributed 3 weeks before exam, and about 15 h is planned to be used to answer all questions as preparation for the oral exam. At the oral exam, one of the pre-prepared questions will be drawn by the student.
- Exam registration requirements
- 1. Practicals must have been made and reports been approved
2. Participation with an oral presentation and discussion of own and other student's results in workshops of the course, should have been made - Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
more than one intern examiner
Criteria for exam assesment
Fulfilment of learning outcome (including pensum, lectures,
practicals and reports). Knowledge, skills and competences as
described will be evaluated.
Course information
- Language
- English
- Course code
- LLEK10171U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- A
- Course capacity
- 30
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Ylva Margareta Ardö (2-7c644369727267316e7831676e)
Saved on the
07-05-2013