Kursussøgning, efter- og videreuddannelse – Københavns Universitet

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Kursussøgning, efter- og videreuddannelse

Dairy Product Technology 2

Practical information
Study year 2016/2017
Block 4
Programme level Full Degree Master
Course responsibles
  • Fergal Patrick Rattray (6-68677469636e4268717166306d7730666d)
  • Thomas Bæk Pedersen
  • Department of Food Science
Course number: NFOK16006U

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.

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.


  • Understand cheese chemistry, biochemistry, microbiology, physics and technology in production of cheese.
  • Understand the characteristics of, and basic differences between cheese groups and varieties.


  • Apply obtained knowledge to cheese production and development of processing of old and new cheese varieties
  • Apply critical analysis of cheese quality and characteristics


  • 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.

Recommended prerequisites

Qualifications corresponding to Dairy Internship and Milk Processing.

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MSc Programme in Food Science and Technology


Study Board of Food, Human Nutrition and Sports

Course type

Single subject courses (day)


1 block


---- SKEMA LINK ----

Teaching and learning methods

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.


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


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).


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

Criteria for exam assessment

Cf. Learning Outcome

Censorship form

No external censorship
More than one internal examiner


Same as ordinary

Non-approved reports must be handed in two weeks prior to the re-exam

Mere information om kurset
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