This integration course will address the production processes for important fermented milk foods. The production and application of food cultures (starter and secondary cultures) in fermented milk products will be examined. The central role of microorganisms and the effects of important process parameters for high product quality and safety will be explained.
To understand the principles for utilization and the important roles of microorganisms in production, quality and safety of fermented milk foods, by integrating basic knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering.
This course will present complex production processes for important fermented milk foods. The production of food cultures used to initiate and control fermentations will be explained as well as recent developments in this area. A special emphasis will be devoted to processing of milk into cheese, for which basic and applied knowledge is most advanced. Emphasis will be placed on complex processing, effects of important raw material and process parameters for high product quality and safety, and central role of microorganisms and microbial products in the elaboration, quality and preservation of fermented milk products.
A complete course document and/or copy of the power point slides from lectures will be provided, depending on the topic.
A list of references will be given at the beginning of the course for the different topics presented during this course.
Prerequisites / Notice
A prerequisite to this course is a) previously taken the course 'Food Biotechnology I (752-5001-00) and/or (b) previous courses supporting equivalent knowledge.
Performance assessment information (valid until the course unit is held again)