- Docente: Giovanni Ferri
- Credits: 3
- SSD: AGR/15
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: Second cycle degree programme (LM) in SAFETY AND QUALITY IN ANIMAL PRODUCTION (cod. 0987)
Learning outcomes
To furnish the theoretical and applied khnowledge for the maintenance and the transformation of the milk in by-products;
to know and to manage the typical productions in the respect of the disciplinary (DOP, IGP, STG, organic products); to know and to carry out the main laboratory analyses of on the milk and other dairy products.
Course contents
The characteristics of the milks of various species. Technological factors that influence the milk production.
Techniques of maintenance of the milk in relationship to the destination and relative modifications. Milk standardization. Technology of production of fermented milks. Creams for butter production and for the direct consumption. Butter production technology. The technology of production of the cheese: general scheme. Traditional and industrial systems of some typologies of products. Classification of the cheeses. Technology of production of various tipologies of cheese: pressed, “pasta filata “, blue-veined.
Readings/Bibliography
C. Corradini : Chimica e tecnologia del latte. Ed. Tecniche Nuove;
O. Salvadori del Prato: Trattato di tecnologia casearia. Edagricole.
Teaching methods
Next to the topics treated during the frontal lessons practical exercises of chemical and sensorial analyses concerning dairy products are carried out in the chemistry and sensory analysis laboratories and in an experimental dairy.
Visits of study, eventually seminars with external teachers as well as participation to conferences are expected.
Assessment methods
Oral test
Teaching tools
Laboratory of chemical analysis, laboratory of sensory analysis, experimental dairy.
Links to further information
Office hours
See the website of Giovanni Ferri