Key words
Objectives
This course deals with the relationship between the microbiological, biochemical and physical alterations of milk through the processing to ripened cheese, fresh cheese, butter and fermented milk products as yoghurt. The technology and developments in processing of the following product groups is given: hard, soft and fresh cheeses, processed cheese butter, cholesterol free products, butter oil.
Topics
Technology of cheese production
Basic principles of fermentation, clotting of milk cheese ripening
Pre-treatment of milk: standardisation, pasteurisation, bactofugation, ...
Processing technology of Gouda cheese production as a model for other cheeses
Technology of butter production: principles characteristics and defaults of industrial butter
Butter production according to the NIZO technology
Practical experiments studying the starters and production of cheese and butter in pilot apparatus with analysis of different parameters indicating quality aspects.
Technology of yoghurt and other fermented milks.
Prerequisites
-
Final Objectives
Materials used
- teacher's course
Study costs
± 10 Euro
Study guidance
The student can always make an appointment.
Teaching Methods
- lectures - exercises
Assessment
- Scoring system :
oral examination
Lecturer(s)
Geertrui VLAEMYNCK
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