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 and fermented milk products like yoghurt, probiotic dairy products and milk drinks. The course gives a good scientific and technologic base for process engineers and quality engineers of the dairy industry.
Topics
- The technology of cheese production gives the basic principles of fermentation, clotting of milk, cheese ripening and the pretreatment of milk: standardisation, pasteurisation, bactofugation, ...
- The processing technology of Gouda cheese production serves as a model for other cheeses.
- The technology of butter production gives the cream and butter production methods (churning, continu process, NIZO-system), the characteristics and defaults of industrial butter, the butteroil production and cholesterol low products.
- The course discusses also the recent developments in the production of fermented milk products, yoghurt and probiotics
- Practical experiments studying the starters and production of cheese, butter and yoghurt in pilot apparatus with analysis of different parameters indicating quality aspects.
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
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Teacher’s course.
Background information.
Study costs
Cost: 15.0 EUR
Theory and practical course: ± € 10
Excursion: ± € 5
Study guidance
The student can always make an appointment.
Teaching Methods
Lectures, exercises and excursion of a dairy company.
Assessment
- Theory - scoring system: oral examination with written preparation.
- Exercises: permanent evaluation, attitude in the laboratory.
Assessment coefficient:
Lecturer(s)
Paul Van Assche, Tony Ruyssen
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