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Other Courses of the Study Programme

Course year: 1

STAGE FIRST YEAR - 12 credits - Characterising
BIOMEDICAL SCIENCES
Attendance grouping
6 credits - Raggruppamento di frequenza
CHEMISTRY
Attendance grouping
7 credits - Raggruppamento di frequenza
ENGLISH FIRST YEAR - 1 credits - Language/Final Examination
FEEDING SCIENCES 1
Attendance grouping
8 credits - Raggruppamento di frequenza
FORMATIVE ACTIVITY TO CHOICE OF THE STUDENT FIRST YEAR - 1 credits - Student's own choice
NATURAL AND BIOLOGICAL SCIENCES
Attendance grouping
9 credits - Raggruppamento di frequenza
PHYSICAL, STATISTICS AND COMPUTER SCIENCE
Attendance grouping
5 credits - Raggruppamento di frequenza
SCIENCES OF THE HYGIENE 1
Attendance grouping
7 credits - Raggruppamento di frequenza

Course year: 2

LEGAL STUDIES
Attendance grouping
6 credits - Raggruppamento di frequenza
ARCHITECTURAL RELIEF AND ELABORATION
Attendance grouping
4 credits - Raggruppamento di frequenza
ENGLISH SECOND YEAR - 1 credits - Language/Final Examination
ENVIRONMENTAL TECNICAL PHYSICS AND SYSTEMS FOR THE ENERGY
Attendance grouping
5 credits - Raggruppamento di frequenza
FORMATIVE ACTIVITY TO CHOICE OF THE STUDENT SECOND YEAR - 2 credits - Student's own choice
PLANTS AND SYSTEMS
Attendance grouping
8 credits - Raggruppamento di frequenza
SCIENCE OF HEALTH IN THE WORKPLACE 1
Attendance grouping
8 credits - Raggruppamento di frequenza
SCIENCES OF THE ORGANIZATION AND OF THE FORMATION
Attendance grouping
6 credits - Raggruppamento di frequenza
STAGE SECOND YEAR - 20 credits - Characterising

Course year: 3

ENGLISH THIRD YEAR - 1 credits - Language/Final Examination
FEEDING SCIENCES 2
Attendance grouping
8 credits - Raggruppamento di frequenza
FINAL TEST - 6 credits - Language/Final Examination
FORMATIVE ACTIVITY TO CHOICE OF THE STUDENT THIRD YEAR - 3 credits - Student's own choice
SCIENCE OF HEALTH IN THE WORKPLACE 2
Attendance grouping
8 credits - Raggruppamento di frequenza
SCIENCES OF THE HYGIENE 2
Attendance grouping
6 credits - Raggruppamento di frequenza
STAGE THIRD YEAR - 28 credits - Characterising
TOWN PLANNING AND SANITARY ENGINEERING
Attendance grouping
4 credits - Raggruppamento di frequenza

MILK

Single discipline educational activity

Course Sheet

Academic Year of enrolment:

2019/2020

Academic Year of provision:

2019/2020

Type of Course:

Characterising

Degree:

Bachelor's Degree Programme in ENVIRONMENT AND WORKPLACE PREVENTION TECHNIQUES

Disciplinary Sector:

Food Sciences

Language:

Italian

Grouping head:

FEEDING SCIENCES 1

Grouping type:

Credits:

Programme Year:

Professor and Collaborators:

NOVELLI GIOVANNI Professor

Cycle:

Second semester

Hours of classroom activity:

Hours of individual study:

nothing

Educational Goals

The course aims to provide the basic knowledge on the dairy chain with regard to the biological, technical and scientific aspects of milk production.
The course is preparatory to the issues of process technology and food safety.

Content

ntroduction
• The dairy industry
• The production chain
• Definition of milk and colostrum
• Milk products
Milk production
• Breeding, stages of the production cycle of the cattle, milking
• Milk production
• Functional checks
• Manual of correct operating practice for dairy cattle breeding
• Pathological diseases
The composition of milk
• Chemical-physical characteristics of milk
• Comparative composition between different species and races
• Fat, proteins, lactose, salts and vitamins

Extended Syllabus

CASEARIA DAIRY INDUSTRY
• BREEDING, PHASES OF THE CATTLE PRODUCTION CYCLE, MILKING, MILK PRODUCTION
• FUNCTIONAL CONTROLS
• MANUAL OF CORRECT OPERATING PRACTICES FOR MILK CATTLE BREEDING
• THE PRODUCTION CHAIN
• DEFINITION OF MILK AND COLOSTRUM
• MILK PRODUCTION
THE MILK
• DEFINITION AND GENERALITY
• CHEMICAL-PHYSICAL CHARACTERISTICS
• PATHOLOGIC MILK
• MILK COMPOSITION
• COMPARISON COMPARISON BETWEEN SPECIES AND DIFFERENT BREEDS
• MILK FOOD VALUE
• FILTRATION AND REFRIGERATION

PRESERVATION OF MILK
• SCREMATURE AND TITRATION
• PASTEURIZATION
• STERILIZATION
• MILK CLASSIFICATION
• HOMOGENIZATION
• CONCENTRATED MILK AND MILK POWDER
• FERMENTED LATTI (YOGURT)

CREAM AND BUTTER
• CREAM (natural outcrop and centrifugation)
• DISCONTINUOUS BURRIFICATION (churning) AND CONTINUE
• BUTTER COMPOSITION
• DEFECTS AND ALTERATIONS OF BUTTER
• MARGARINA

CHEESE
• MILK CHARACTERISTICS SUITABLE FOR CASEIFICATION
• COAGULATION OF MILK AND CUTTING
• WORKING THE CAGLIATA
• SALATURA
• CHEESE MATURATION AND AGING
• PARTICULAR WORKS

Recommended Bibliography

During the lessons will be delivered and illustrated teaching material specially prepared.
Alais, C. (2000). Milk science. Ed. New Techniques, Milan
Colavita, G. (2008). Hygiene and technology of food of animal origin. Ed. Point Vétérinaire Italie, Milan.
Salvatori del Prato O. (1998). Dairy technology treaty, Edagricole.
Tiecco, G. (2001). Hygiene and food technology, Ed. Calderini-Edagricole.

Methods of Provision

Conventional

Teaching Methods

Frontal lessons

Assessment Methods

final test written / oral

Assessment:

Final Mark

Programme of Educational Activities

Start date of teaching period:

Monday, February 24, 2020

End date of teaching period:

Friday, June 19, 2020

Other Information

Nothing

Amministrazione trasparente

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Course year: 2

Course year: 3

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