Dairy Product Technology 2

Course content

The course deals with the following areas:

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 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.

Cheese structure: Milk coagulation, syneresis and formation of cheese structure, cheese rheology, and packaging.


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 and to address the challenges faced in such an environment.


  • Understand cheese chemistry, biochemistry, microbiology, physics and technology in the 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 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.

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 a list of course literature.

Qualifications corresponding to Dairy Internship and within the field of milk processing is recommended.

Academic qualifications equivalent to a BSc degree is recommended.

Continuous feedback during the course of the semester
7,5 ECTS
Type of assessment
Oral examination, 30 min
3 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).

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
Criteria for exam assessment

See Learning Outcome

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 32
  • Class Instruction
  • 15
  • Preparation
  • 75
  • Practical exercises
  • 75
  • Project work
  • 8
  • Exam
  • 1
  • English
  • 206