LLEK10171U Cheese Technology

Volume 2015/2016
Education
MSc Programme in Food Science and Technology
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 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.

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 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

Qualifications corresponding to Milk Processing (LLEK10190) or Dairy Internship (former Mejeripraktik, LLEA10282) or Introduction to Dairy Technology (LLEK 10256U)
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
  • 1
  • Lectures
  • 30
  • Practical exercises
  • 60
  • Preparation
  • 100
  • 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 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
All practicals must have been accomplished and reports been approved
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
More than one internal examiner
Re-exam
Oral exam.
Non-approved reports must be handed in prior to the re-exam
Criteria for exam assesment

Fulfilment of learning outcome (including curriculum, lectures, practicals and reports). Knowledge, skills and competences as described will be evaluated.