Food Tecnology. Dairy Tecnology.

Year of erogation: 
Unit Coordinator: 
Disciplinary Sector: 
Food Sciences
First semester
Year of study: 
Language of instruction: 


Learning outcomes of the course unit

At the end of the course the student should have acquired knowledge and skills related to the dairy industry.
In particular, the student should be able to
1. know and understand the main production processes in the dairy industry and the characteristics of the main products resulting from milk processing (Knowledge and understanding):
2. relate the main process variables to product characteristics, and compare processes and products of the same category (Use of knowledge and understanding skills)
3. have the tools to start developing an autonomous capacity to draw conclusions from the ability they have learned to search for other data and information, to evaluate them and to use the most appropriate ones to formulate answers to simple and well-defined problems in the dairy sector (Making judgement)
4. communicate the knowledge acquired regarding the products and processes of the milk sector to other persons, whether experts or not, in the sector, and when they start work to superiors and/or customers. (Communication skills)
5. link the different subjects covered with each other and with basic and related disciplines and have obtained the cultural tools and the basis to undertake the studies of the Master's degree in food science and technology with high autonomy (Learning Capacity)


Attending the courses of food technology 1, food chemistry and food microbiology

Course contents summary

The course starts discussing the main characteristics of milk, looking at them in the frame of the milk processing
The operations common to the whole dairy sector (e.g. transport, refrigeration, standardisation of composition) are then illustrated.
The specialist part of the course deals with processing technology and discussing the different characteristics of drinking milk, fermented milk and the main cheeses.
The course ends with hints to the industry of the fractionation of the milk constituents and the use of the by-products of the cheese-making (whey)

Course contents

Raw milk microbiological, chemical and physical properties.
Milk collection, refrigeration and storage before further processing
Standardization of milk composition
Cheese: main steps of cheesemaking technology applied to specific cheese
varieties (fresh, soft, cooked, stretched and interior mould ripened cheeses)
Drinking milk
Fermented milk
Condensed and dried milk
Milk cracking products (casein, milk protein concentrates, whey protein concentrates, lactose etc)

Recommended readings

slides given by the teacher.
To improve knowledge on some items
Mucchetti G., Neviani E. (2006) Microbiology and dairy technology. quality
and safety. Tecniche Nuove Editore, Milano (in Italian)
Dairy Processing Handbook (1995). TetraPack Publisher (in English)

Teaching methods


Assessment methods and criteria

The test will be carried out in two parts, written and oral. The first part consists of 10 closed-answer questions on key issues of diary technology and aims to ensure that the student has the minimum knowledge to be able to demonstrate his or her ability to use the knowledge with independent judgment. The time available to the student to answer the 10 questions will be 20 minutes. The correct answer to at least 9 of the 10 answers in this first part is mandatory to be admitted to the oral test which will start immediately afterwards.
The oral exam, which will begin on a subject freely chosen by the student, will enable the student to demonstrate his or her communication skills

Other informations

Along the period of class lessons, several seminars are normally presented. There will be persons of the industrial food sector or researchers working in the field of food and process innovation.
In the event of sanitary emergency, class lessons could undergo changes that will be communicated to students on Elly platform and/or on the web site of the course.