NFOK17002U Molecular and Functional Properties of Milk
MSc Programme in Food Science and Technology
The course primarily deals with the following subjects:
Introduction: The chemistry of milk components such as lactose, milk proteins and peptides and lipids.
Milk production and its effects on milk: Milk
secretion, the influence of housing and feeding regimes, milking
technologies and their influence on raw milk quality, organic
production of milk.
The colloidal system of milk: The properties of the casein micelles and the interplay with milk serum (whey) proteins and lipids:
The effects of heat treatment of milk:
Denaturation and aggregation reactions, the Maillard reaction, milk
proteolytic enzymes and analytical separation processes, such
as chromatography, used to characterise these. The effects of
processes involving mainly heat treatment on the bioactivity
of milk ingredients.
Functionality of milk constituents and methods applied for characterization of functionality: Solubility, interfacial properties, gelation properties, rheology, scattering techniques, microscopy, design of model systems and tests for funcional properties.
Health functionality/bioactivity of milk constituents.
This course has the overall aim of providing students with
a detailed knowledge of both theoretical and practical aspects of
the molecular, colloidal and functional properties of milk and milk
production. In addition, the functionality of food ingredients
derived from milk will be covered.
After completing the course the student should be able to:
- Describe in detail the composition of milk
- Describe the colloidal interactions governing stabilization and destabilization of milk and dairy products
- State the major factors influencing milk production and raw milk quality, including milk storage
- Outline the factors affecting milk ingredient functionality in food systems and how they can be analysed
- Appreciate the effects of dairy production and processing on milk at a molecular level
- Apply the principles of colloid science to milk processing and milk ingredient functionality
- Structure a scientific presentation and produce a condensed synopsis
- Understand the effects of basic thermal processes on milk components and the effects of the feed
- Discuss the factors influencing milk ingredient functionality
- Reflect on the health functionality/bioactivity of milk constituents
- Recognise the importance of working effectively in a group during laboratory practicals
See Absalon for a list of course literature.
Academic qualifications equivalent to a BSc degree is recommended.
Lectures and tutorials provide an overview of milk quality and thermal processing on the fuctionality and bioactivity of milk and milk ingredients. Laboratory practicals dealing with aspects of milk as a colloidal system and milk protein functionality are also included as well as excursions. Part of the module (two days during one week) will take place at The Faculty of Agricultural Sciences, Aarhus University, Jutland. Minor costs for this excursion are payed by the students
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 minutesAssessment will be based on the preparation of a synopsis of a subject within the curriculum and an oral examination. One week prior to the actual exam, students draw a subject and prepare a written synopsis (1-4 pages), which will be given to the examiners and then presented orally. Questions can cover all of the curriculum. The presentation should take no more than 10 minutes. Following the presentation the internal examiners will ask questions for 5-10 minutes.
- Exam registration requirements
Approval of reports from practicals
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
Same as ordinary exam (preparation of new synopsis and oral exam as described). Reports from practicals must be handed in for approval two weeks prior to reexamination.
Criteria for exam assesment
See Learning Outcome
- Practical exercises
- Theory exercises