NFOK14026U Dairy Microbiology
MSc Programme in Animal-derived Foods (Food of Life)
The cource will contain lectures on:
Raw milk microflora.
Sweet dairy products microflora.
Pathogenic and spoilage microflora.
Primary (Lactic acid bacteria) and secondary (Yeasts, moulds,
propionibacterium, red smear microflora, LAB ripening cultures)
starter cultures microflora.
Bacteriophage and bacteriophage resistance.
Role of starter culture physiology on growth and end products
(aroma formation, proteolysis, glycolysis, amino acid catabolism)
Non-starter lactic acid bacteria, adjunct cultures and their role
in cheese ripening.
Laboratory excersises will include:
Raw milk microflora
Charaterization of microflora in fermented dairy products using
culture and culture independent techniques.
Detection and propagation of bacteriophages from dairy products.
Influence of starter culture propagation conditions on starter
composition and activity.
An excursion to a starter company will be included.
The aim of the course is to give the students a thorough
knowledge of raw milk microflora, and microflora in sweet milk
products as well as on microflora in starter cultures. Focus will
be on primary and secondary starter cultures for dairy products,
including the adventious microflora associated with cheese.
Through lectures and laboratory exercies the course will also give
the students additional knowledge on microbiological analysis on
organisms relevant for dairy products. Knowledge of the most
important spoilage and patogens in dairy products has also been
obtained.
After completing the course the student should be able to:
Knowledge:
Describe the composition of starter cultures and their use in dairy
products. Describe the secondary, adjunct and adventious microflora
found in cheese and their biochemical role in cheese ripening.
Comprehend role of physiology of starter, secondary starter,
adjunct cultures and non-starter bacteria in fermented dairy
products. Comprehend principles for starter production. Display
knowledge on culture dependent and culture independent techniqes
for quantification of microorganisms from dairy products.
Skills:
Apply principles for species and strain identification of dairy
organisms. Analyse dairy product for relevant microorganisms using
classical and molecular biology based methods and evaluate the
putative source of them. Compare literature information with own
obtained data.
Competences:
Able to find, use and evaluate dairy microbiology literature in
relation dairy fermentation processes.
Cooperate with fellow students about literature and practical
laboratory work.
Communicate and evaluate own data in relation to literature in
writing and orally.
S. Salminen, A. von Wright, & A. Ouwehand. Lactic Acid
Bacteria, Microbiological and functional aspects. 3. ed. Marcel
Dekker 2004 (selected chapters)
Reviews and Original litterature
Overhead and notes
Laboratory manuals
- Category
- Hours
- Colloquia
- 5
- Exam
- 1
- Excursions
- 6
- Guidance
- 10
- Lectures
- 28
- Practical exercises
- 75
- Preparation
- 81
- Total
- 206
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minIndividual oral examination without time for preparation, general knowledge within starter and non-starter cultures and adventious microflora (including patogens and spoilage microorganisms) will be tested.
- Exam registration requirements
- Practical reports accepted
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
- Exam period
- More than one internal examiner
Criteria for exam assesment
Fullfilment of learning outcomes
Course information
- Language
- English
- Course code
- NFOK14026U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- C (Mon 13-17 + Wednes 8-17)
- Course capacity
- No limitations
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Finn Kvist Vogensen (3-686d784268717166306d7730666d)