LLEK10171U Cheese Technology
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
and low-salt.
Cheese structure: Milk coagulation, syneresis and formation of
cheese structure, cheese rheology, 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 aroma and flavour
formation.
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 cheese chemistry, biochemistry, microbiology,
physics and technology in production of cheese.
- Understand the characteristics of, and basic
differences between 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, 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.
Lecture notes, compendia and scientific papers
- Category
- Hours
- Colloquia
- 15
- Exam
- 15
- Lectures
- 30
- Practical exercises
- 60
- Preparation
- 86
- Total
- 206
As
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- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minThe questions will be distributed 3 weeks before exam, and about 15 h is assigned 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. All practicals must have been accomplished 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 internal examiner
Criteria for exam assesment
Fulfilment of learning outcome (including curriculum, 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 (Tues 8-12 + Thurs 8-17)
- Course capacity
- max. 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 (2-8169486e77776c36737d366c73)
- Birthe P Møller Jespersen (2-6a75486e77776c36737d366c73)