Fermented dairy products and cheesemaking

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Objectives of this course are to learn new knowledge on the processing of fermented dairy products and cheesemaking and their nutritional and health aspects.

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

Learning outcomes are the following:
- to distinguish categories of fermented dairy products
- to know the processing technology used in the production of fermented dairy products
- to understand the mechanisms and interactions between human gut microflora and fermented dairy products
- to distinguish cheese categories
- to understand the process of cheesemaking
- to understand the process of cheese ripening
- to understand the role of microorganisms (bacteria and molds) in cheesemaking

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Physico-chemical characteristics of milk for the production of fermented dairy products and cheese.
2nd week: Main categories of fermented dairy products and their nutritive value.
3rd week: Processing of fermented dairy products.
4th week: Probiotics and prebiotics – their role in the production of fermented dairy products.
5th week: Deterioration processes in fermented dairy products.
6th week: Sensory characteristics of fermented dairy products.
7th week: Quality control in the production of fermented dairy products.
8th week: The history of cheese making and main categories of cheese.
9th week: Chemical composition of cheese and its nutritive and health value.
10th week: Processes in cheesemaking.
11th week: Processing in cheesemaking.
12th week. Cheese ripening.
13th week. The role of microorganisms in cheesemaking.
14th Deterioration processes in cheesemaking.
15th Trends in cheesemaking technology.
Seminars: The use of new technologies in the production of fermented dairy products, the official procedure of the protection of Croatian autochthonous cheese, new technologies in the prolongation of fermented dairy products shel-life).
Laboratory work:
- The production of jogurth and the determination of the rate of sineresis, its sensory quality and viscosity)
- The comparison of physico-chemical properties of classic and fruity jogurth
- Determination of the rate of degradation of proteins from fermented dairy products after in vitro digestion model
- Determination of diacetyl content in various fermented dairy products
- Determination of jogurth texture containing different lipid content
- The production of cheese (from casein and albumin)
- The determination of physico-chemical properties of cheese (moisture content, salt, lipid content, proteins)

Format of instruction:

Student responsibilities

Active participation in lectures (70%), seminars (80%) and in laboratory work (100%).