Dairy Product Technology 2

Course content

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 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.

Education

MSc Programme in Food Science and Technology

Learning outcome

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. The course also aims to equip the student for the modern cheese industry, and to think in an innovative fashion to address the challenges faced in such an environment.


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.
  • Capacity to critically evaluate laboratory results and pilot plant trials with regard to the possible development of innovative cheese products and/or processes.

The course involves lectures and laboratory practicals, workshops and oral presentations, literature studies, patent searches and report writing. The student must obtain their own laboratory results and evaluate them in relation to theory given at lectures and found in literature, including critical use of electronic data bases and internet. Results from all students' practicals and literature studies on different cheese varieties will be merged during oral presentations and discussions in workshops.

See Absalon for specific course literature.

Qualifications corresponding to Dairy Internship and Milk Processing.

ECTS
7,5 ECTS
Type of assessment
Oral examination, 30 min
The questions will be distributed 3 weeks before the exam. At the oral exam, two of the prepared questions will be drawn by the student. For the first prepared question drawn, all aids are allowed (20 minutes oral exam). For the second prepared question drawn, no aids are allowed (10 minutes oral exam).
Aid
All aids allowed

Special note:

Oral exam

All aids are allowed for the first part of the oral examination (20 minutes); first prepared question drawn.

No aids are allowed for the second part of the oral examination (10 minutes); second prepared question drawn.

 

 

Marking scale
7-point grading scale
Censorship form
No external censorship
More than one internal examiner
Criteria for exam assessment

Cf. Learning Outcome

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 28
  • Practical exercises
  • 60
  • Colloquia
  • 15
  • Preparation
  • 102
  • Exam
  • 1
  • English
  • 206