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.
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.
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.
Lecture notes, compendia and scientific papers
BSc in Food Science and Technology or equivalent. Additionally, qualifications corresponding to Milk Processing (LLEK10190) or Mejeripraktik (LLEA10282).
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.
  • Category
  • Hours
  • Colloquia
  • 15
  • Exam
  • 15
  • Lectures
  • 30
  • Practical exercises
  • 60
  • Preparation
  • 86
  • Total
  • 206
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.