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 and legislation, gross composition of cheese and fermented milks and their relation to dairy technology. Main cheese types such as Cottage, Soft, Feta, Continental, Pasta Filata, Cheddar, Emmenthal and Grana. Low-fat and low-salt cheese. Fermented milk products such as yoghurt, butter milk and skyr.
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, cheese rheology, and packaging.
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. The course also aims to equip the student for the modern dairy industry, and to think in an innovative fashion and to address the challenges faced in such an environment.
- 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.
- Apply obtained knowledge of cheese and fermented milk production for the development of new cheese and fermented milk varieties
- Apply critical analysis of cheese and fermented milk quality and characteristics. Particular focus on product defects and their cause.
- Ability to use and evaluate scientific information and knowledge concerning cheese and fermented milks, incl. all steps of production, ripening, and packaging.
- 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.
- Class Instruction
- Practical exercises
- Project work
- 7,5 ECTS
- Type of assessment
- Oral examination, 30 min3 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, two of the questions will be drawn by the student, and the examination immediately proceeds. For the first question drawn, all aids are allowed during the exam (15 minutes examination period). For the second question drawn, no aids are allowed during the exam (15 minutes examination period).
- Exam registration requirements
Attendance at all laboratory practicals is compulsory. All laboratory reports must have been approved.
Special note regarding oral exam:
- First question drawn: ALL AIDS are allowed for answering (15 minute duration) of the first examination question drawn.
- Second question drawn: NO AIDS are allowed for answering (15 minute duration) of the second examination question drawn.
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
Same as ordinary exam.
Non-approved reports must be handed in three weeks prior to the re-exam
Criteria for exam assesment
See Learning Outcome