Key words
Fermented dairy products
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 ripeningPre-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 butterButter 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
Basic knowledge of composition and characteristics of milk and food engineering
Final Objectives
Profound knowledge of the processing of milk into fermented dairy products.
Understanding of dairy technology.
Materials used
teacher's course
Study costs
Cost: 10.0 EUR
± 10 Euro
Study guidance
The student can always make an appointment.
Teaching Methods
Lectures - exercises
Assessment
- Scoring system :oral examination:
- Practical exercises: laboratory report
- Exercises: theory: 2/3
- 1/3 exercises
Lecturer(s)
Geertrui Vlaemynck
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