NFOK14026U Dairy Microbiology
MSc Programme in Food Science and Technology
The course will contain lectures on:
- Raw milk microflora.
- Sweet dairy products microflora.
- Pathogenic and spoilage microflora.
- Primary (Lactic acid bacteria) and secondary (Yeasts, moulds, propionibacterium, red smear microflora, LAB ripening cultures) starter cultures microflora.
- Bacteriophage and bacteriophage resistance.
- Role of starter culture physiology on growth and end products (aroma formation, proteolysis, glycolysis, amino acid catabolism)
- Non-starter lactic acid bacteria, adjunct cultures and their role in cheese ripening.
Laboratory excersises will include:
- Raw milk microflora
- Characterization of starter cultures using culture and culture independent techniques.
- Detection and propagation of bacteriophages from dairy products.
- Influence of starter culture propagation conditions on starter composition and activity.
An excursion to a starter culture company will be included.
The aim of the course is to give the students a thorough
knowledge of raw milk microflora, and microflora in sweet milk
products as well as on microflora in starter cultures. Focus will
be on primary and secondary starter cultures for dairy products,
including the adventious microflora associated with cheese.
Through lectures and laboratory exercies the course will also give the students additional knowledge on microbiological analysis on organisms relevant for dairy products. Knowledge of the most important spoilage and patogens in dairy products has also been obtained.
After completing the course the student should be able to:
- Describe the composition of starter cultures and their use in dairy products.
- Describe the secondary, adjunct and adventious microflora found in cheese and their biochemical role in cheese ripening.
- Comprehend role of physiology of starter, secondary starter, adjunct cultures and non-starter bacteria in fermented dairy products.
- Comprehend principles for starter production.
- Comprehend how bacteriophages influence fermented dairy product quality and how to detect them.
- Display knowledge on culture dependent and culture independent
techniqes for quantification of microorganisms from dairy products.
- Apply principles for species and strain identification of dairy organisms.
- Analyse dairy product for relevant microorganisms using classical and molecular biology based methods and evaluate the putative source of them.
- Compare literature information with own obtained data.
- Able to find, use and evaluate dairy microbiology literature in relation dairy fermentation processes.
- Cooperate with fellow students about literature and practical laboratory work.
- Communicate and evaluate own data in relation to literature in writing and orally.
See Absalon for a list of course literature. It will include textbooks, reviews and original litterature, Powerpoint presentation, notes, laboratory manuals.
Academic qualifications equivalent to a BSc degree is recommended.
- Practical exercises
- Exam Preparation
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minIndividual oral examination without time for preparation. 3 weeks before the examination, all examination questions (covering the essential issues of the course) are handed out. At the examination, general knowledge within starter and non-starter cultures and adventitious microflora (including patogens and spoilage microorganisms and bacteriophages), will be tested.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
- Exam period
Several internal examiners
Same as ordinary exam
Criteria for exam assesment
See Learning Outcome.