NFOK16006U Dairy Product Technology 2
MSc Programme in Food Science and Technology
The course deals with the following areas:
Cheese and fermented milk technology: milk treatment, characterisation of cheese and fermented milk varieties, gross composition of cheese and fermented milks and their relation to dairy technology.
Cheese and fermented milk production: Acidification and glycolysis, lipolysis and esterolysis, proteolysis, peptidolysis, amino acid release, amino acid catabolism and flavour formation, roles of starter, adjunct and non-starter bacteria, ripening enzymes. Chemical methods to evaluate cheese proteolysis and aroma and flavour formation.
Fermented milk products: rheological aspects, exopolysaccharide producing dairy cultures.
Cheese structure: Milk coagulation, syneresis and formation of cheese structure and cheese rheology.
Plant-Based / Non-Dairy: Cheese and Fermented milk substitutes for a greener future.
The aim of the course is to give students a detailed knowledge of both theoretical and practical aspects of cheese and fermented milk production, characterisation, technology and biochemistry.
Knowledge
- Understand chemistry, biochemistry, microbiology, physics and technology in the production of cheese and fermented milks.
- Understand the characteristics of, and basic differences between, cheese groups and varieties.
- Understand the use and application of dairy enzymes in cheese and fermented milks.
Skills
- Apply critical analysis of cheese and fermented milk quality
and characteristics.
- Competences
- Ability to use and evaluate scientific information and knowledge concerning cheese and fermented milks, incl. all steps of production and ripening.
- Ability to comprehend the technology behind different cheese varieties and fermented milk types.
- Capacity to critically evaluate laboratory results and pilot plant trials with regard to the possible development of innovative cheese and fermented milks and/or processes.
See Absalon for a list of course literature.
Academic qualifications equivalent to a BSc degree is recommended.
- Category
- Hours
- Lectures
- 32
- Class Instruction
- 15
- Preparation
- 75
- Practical exercises
- 75
- Project work
- 8
- Exam
- 1
- Total
- 206
As
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Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 min
- Type of assessment details
- 3 weeks before the examination, all examination questions (covering the essential issues dealt with in the course) will be published on Absalon. The students are expected to use all of these questions to be fully prepared for the subsequent oral exam. At the oral exam itself, one of the questions will be drawn by the student, and the examination immediately proceeds. For the question drawn, all aids are allowed during the exam (approx. 15 minutes). The last 5 minutes of the exam will be used for questions in relation to the reports prepared from the laboratory practicals.
- Exam registration requirements
Attendance at all laboratory practicals is compulsory. All laboratory reports must have been approved.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
Same as ordinary exam.
Non-approved reports must be handed in three weeks prior to the re-exam and approved 2 weeks prior to the re-exam.
Criteria for exam assesment
See Learning Outcome
Course information
- Language
- English
- Course code
- NFOK16006U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 3
- Schedule
- C
- Course capacity
- 35
The number of places might be reduced if you register in the late-registration period (BSc and MSc) or as a credit or single subject student.
Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Anni Bygvrå Hougaard (abhg@food.ku.dk)
- Henrik Siegumfeldt (siegum@food.ku.dk)