Chemistry and Technology of Milk and Milk Products

Course Description

COURSE CONTENT

Composition, characteristics, nutritive value and differences of the main milk types. Methods and efficiency of mechanical, thermal and membrane processing of milk during production of pasteurised and sterile milk and milk powder. Milk fermentation by mesophilic, thermophilic, therapeutic and combined cultures of bacteria, and by yeasts as moulds as well. Impact of technological processes on characteristics of fermented milks. The role of probiotics and prebiotics. Nutritive value and therapeutic effects of fermented milks. Cheese classification. Methods of milk coagulation. The role of dairy cultures and other additives into cheese milk. Technological processes in production of different cheese types. Conditions and nurturing of cheese during ripening. Biochemical processes involved in primary and secondary stages of ripening, the ways of protecting cheese and possible defects. Composition and nutritive value of cheese and whey, possibilities of whey processing. Production of butter and ice cream.

LEARNING OUTCOMES

• define differences between different milk types and recognize advantages of specific milk type
• explain efficiency of mechanical, thermal and membrane processes in milk and/or whey treatment during the production of traditional and new functional dairy products
• select the optimal starter culture, cheese making preparation and other functional supplements in the dairy industry
• analyse the impact of technology, biochemistry and/or microbiology on composition and quality of specific dairy products
• recognize technological processes of some dairy products in the dairy industry
• analyse milk and dairy products in the laboratory