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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Quality and genuineness of milk and dairy products
Codice: G581J-
Docente:  Johannes Annetta Leonardus Ann Hogenboom
Anno di corso:   
Quadrimestre/semestre: 
CFU: 
Articolazione dei CFU: Lezioni frontali: 4
Esercitazioni in laboratorio: 2
Obiettivi formativi:  Describe EU regulations on product labelling and on quality schemes for agricultural products and foodstuffs.
Supply students with the ability to choose the specific parameters and to individuate the specific analytical techniques suitable for the evaluation of chemical, biochemical and technological quality and/or possible adulterations of different dairy products.
Competenze acquisite:  Employment of the different analytical techniques to highlight
quality aspects of milk and other dairy products. Recognition of
possible adulterations; identification and application of appropriate
analytical techniques to highlight them.
Choice of appropriate parameters and analytical techniques to
evidence specific compositional properties of P.D.O. dairy
products, suitable for their characterization and protection from
imitations.
Sintesi del programma:  Legal aspects of food labelling;
Basic chemical determinations for dairy products;
Advanced chemical and biochemical determinations for dairy
products;
Adulterations of dairy products;
Product characterization
Programma:  Legal aspects of food labelling:
Regulation (EU) 1169/2011: on the provision of food information to consumers
Regulation (EC) 510/2006: on the protection of geographical indications and designations of origin for agricultural products and foodstuffs
Regulation (EU) 1151/2012: on quality schemes for agricultural products and foodstuffs

Basic chemical determinations for dairy products:
Proteins and nitrogen fractions (NCN; NPN, etc.) (Kjeldahl; Dumas)
Fat (Röse-Gottlieb; Gerber)
Lactose/reducing sugars (HPLC; Fehling)
Minerals (Ca, salt…)
Rapid I.R. methods: the Milkoscan

Advanced chemical and biochemical determinations for dairy products:
High Performance Liquid Chromatography
Ion Exchange Chromatography
Gas chromatography
Enzymatic methods

Most frequent adulterations of dairy products and methods suitable to detect them:
sale of reconstituted milk powder as liquid milk
“fresh” milk from previously pasteurized milk
addition of extraneous lipids to dairy products in order to reach legal fat content
Detection of reconstituted milk powder in Mozzarella cheese
Detection of cow’s milk in buffalo and in ewe’s or goat’s milk cheese

Product characterisation:
Evaluation of cheese typicalness (FAA, IEC)
Verification of ripening duration (pyro-glutamyl-γ3-casein)
Verification of milk heat treatment in raw milk cheeses (ALP)
Verification of rind addition to grated cheese (peptides)
Prerequisiti:  Fundamentals of dairy chemistry recommended, but not mandatory
Propedeuticità:  None
Materiale didattico:  Students’ course notes
Slides of the lessons (provided on request)
Internet sites indicated during lessons
Modalità d'esame e altre info:  Final examination will be oral and in English
DOWNLOAD
Programma di Quality and genuineness of milk and dairy products (versione in pdf)
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Università degli Studi di Milano