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
- 1
- Lectures
- 30
- Practical exercises
- 60
- Preparation
- 100
- Total
- 206
- 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
- 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.
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
- max. 30
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Fergal Patrick Rattray (6-6968756a646f4369727267316e7831676e)
- Thomas Bæk Pedersen