FGP530 TECHNOLOGY AND QUALITY CONTROL OF MILK AND DAIRY PRODUCTS. CourseTitle. Undergraduate

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1 FGP530 TECHNOLOGY AND QUALITY CONTROL OF MILK AND DAIRY PRODUCTS Short Title: Full Title: TQCMDP CourseTitle Technology and Quality Control of Milk and Dairy Products Course Unit Code: FGP530 Course Unit Level: Undergraduate Course Unit Type: Compulsory Year of Study: Third Semester: Fifth ECTS Credits: 5,0 Module Coordinator 1 : Lecturer(s): Lab. Assistants: Paraskevi Mitlianga, Professor Dr. Chrysa Salakidou, Research Associate Konstantinos Kountouras, M.Sc. Module Description: This module aims to: make students able to perform laboratory methods of chemical, microbiological and sensory analyses of milk and dairy products, train students on issues concerning composition, physicochemical and nutritional characteristics, microbiology, technology, adulteration, hygiene, safety and quality management of milk and dairy products. Learning Outcomes: On successful completion of this module the learner will be able to: 1. Identify and manage factors affecting quality of milk and dairy products. 2. Recognize and perform all methods for dairy production. 3. Perform laboratory techniques of chemical, microbiological and sensory analyses of milk and dairy products. Mode of Delivery: Face to face Language of Instruction: Greek/English

2 Prerequisites and co-requisites Module Recommendations 2 No recommendations listed Requirements 3 No requirements listed No recommendations listed Recommended Optional Programme Components Course Contents Biosynthesis and milk secretion. Ingredients, physicochemical characteristics and nutritional value of milk. Factors influencing the composition and physicochemical characteristics of milk. Raw milk microbiology. Development of micro-organisms, fermentation and mechanism of milk spoilage. Hygiene of production, maintenance and transport of raw milk. Influence of raw milk quality to the manufacture of dairy products. Technology, hygiene and quality control of pasteurized, sterilized, concentrated, powdered and chocolate milk. Technology, hygiene and quality control of cheese, yogurt, cream, butter and ice cream. Enzymes and starter cultures used in dairy products. Effect of processing methods on composition and physicochemical characteristics of milk. Microbiology and spoilage of pasteurized milk and dairy products. Sampling of dairy products. Aspects of hygiene in milk processing units. Dairy products processing units. Necessary equipment for dairy products processing. Specifications, cleaning and disinfection. Whey processing. Milk as component of other food products. Quality management, safety and critical control points of dairy products manufacture. Teaching Methods Type Teaching Methods & Module Workload Full-time Description Hours Frequency Average Weekly Learner Workload

3 (Project Work) Lab TQCMDP Lab 2 Every Week 2 Lecture 4 TQCMDP 2 Every Week 6 Total Weekly Learner Workload 8 Total Weekly Contact Hours 4 Course Work (*) Assessment Assessment Breakdown % Lab and/or Project Work 50 End of Semester Formal Examination 50 (*)Coursework Breakdown Outcome Assessment Type Description % of total addressed Date Lab evaluation Written exams 1,2,3 50,0 Sem end Lectures Theoretical background 1 50,0 Sem end % Total 100,0 The Module Coordinator reserves the right to alter the nature and timings of assessment Resources Recommended Book Resources Ανυφαντάκης Ε. (1992) Μέθοδοι εξετάσεως του γάλακτος και των προϊόντων του, Εκδόσεις Σταμούλη. [Anifantakis E. (1992) Laboratory methods of milk and milk products, Stamoulis Publications][ ISBN: ] Ανυφαντάκης Ε., (2004) Τυροκομία, Β έκδοση, Εκδόσεις Σταμούλη. [Anifantakis E. (2004) Cheesemaking, 2nd Edition, Stamoulis Publications][ ISBN: ] Ανυφαντάκης Ε. (1994) Χημεία και ανάλυση του γάλακτος, Εκδόσεις Σταμούλη.[Anifantakis E. (1994) Chemistry and analysis of milk, Stamoulis Publications] [ ISBN: ] Ζαρμούτης Ι. (1994) Γαλακτοκομία, Εκδόσεις ΙΩΝ.[Zarmoutis I. (1994) Dairy Science, ION Publications] [ISBN: ] Ζερφυρίδης Γ. (2001) Τεχνολογία προϊόντων γάλακτος - Ζυμούμενα προϊόντα, παγωτό, κρέμα, βούτυρο, Εκδόσεις Γιαχούδη Γιαπούλη. [Zerfiridis G. (2001) Technology of dairy products Fermented products, Ice cream, Cream, Butter, Giachoudis-Giapoulis Publications] Ζερφυρίδης Γ. (1989) Τεχνολογία προϊόντων γάλακτος - Τυροκομία, Εκδόσεις

4 Γαρταγάνη.[Zerfiridis G. (1989) Technology of dairy products - Cheesemaking, Gartagani Publications] Καμιναρίδης Σ., Μοάτσου Γ. (2009), Γαλακτοκομία, Εκδ. ΕΜΒΡΥΟ - ΣΤΥΛΙΑΝΟΣ ΒΑΣΙΛΕΙΑΔΗΣ. (Kaminaridis S, Moatsou G (2009) Dairy Science. Embryo ed.) [ISBN: ] Κεχαγιάς Χ. (1997), Ποιότητα γάλακτος και γαλακτοκομικών προϊόντων, Εκδ. ΙΩΝ. [ISBN: ] Κεχαγιάς Χ. (1997) Ποιότητα γάλακτος και γαλακτοκομικών προϊόντων, Εκδόσεις ΙΩΝ. [Kehagias, C. Quality of milk and dairy products, 1997, ION Publications][ ISBN: ] Κεχαγιάς Χ. και Κουλούρης Σ. (2005) Στοιχεία Τεχνολογίας και έλεγχοι ποιότητας γάλακτος και γαλακτοκομικών προϊόντων Εκδόσεις ΙΩΝ. [Kehagias, C. and Koulouris, S. (2005) Technological aspects and quality control of milk and dairy products, ION Publications][ ISBN: ] Μάντης Α. (2000) Υγιεινή και τεχνολογία του γάλακτος και των προϊόντων του, 3η έκδοση, Εκδόσεις Κυριακίδη.[Mantis Α. (2000) Hygiene and technology of milk and dairy products, 2nd Edition, Kyriakidis publications].[ ISBN: ] Μάντης Α., Παπαγεωργίου Δ., ΦλετούρηςΔ. (2008), Εργαστηριακή εξέταση του γάλακτος και των γαλακτοκομικών προϊόντων, Εκδ. Κυριακίδη. (Mantis A. Papageorgiou D. Fletouris D( 2008) Lab examination of milk and dairy products. Kiriakidis ed.)[isbn: ] Μπίντσης, Θ. και Παπαδήμας Φ. (2009) Τυρί τεχνολογία γάλακτος τυροκομία παρουσίαση τυριών, Εκδόσεις Ψύχαλος. [Bintsis T. and Papademas P. (2009) Cheese milk technology cheesemaking presentation of cheeses. Psichalos Publications].[ ISBN: ] BritzT.J. and RobinsonR. K. (2008), Advanced dairy science and technology,blackwellpub. Professional.[ISBN: ] Fox P.F., McSweeney P.L.H., Cogan T.M. and Guinee T.P. (Eds) (2004), Cheese Chemistry, Physics and Microbiology, (Volume 1 General Aspects, Volume 2 Major Cheese Groups), 3rd Edition, Elsevier Academic Press, Oxford. [ISBN-10: ] Horwitz W. (2000), Official methods of analysis of AOAC International, 17th edition, Vol. II, Association Of Analytical Communities International. [ISBN-10: ] Mattila-Sandholm T and Saarela M. (2003), Functional Dairy Products, Woodhead Publishing, Cambridge. [ISBN-13: ] Tamime A.Y. and Robinson R.K. (2007), Tamime and Robinson s yoghurt: science and technology,crc ;Woodhead Pub. Ltd., London.[ISBN: ] Tamime A.Y. (2006), Brined Cheeses Society of Dairy Technology Technical Series, Blackwell Publishing, Oxford, UK. [ISBN: ]

5 Varnam A. H. and Sutherland J.P. (2001), Milk and milk products: technology, chemistry and microbiology, Springer. [ISBN: ] Walstra P., Wouters J. T. M. and Geurts T.J. (2006), Dairy science and technology, CRC/Taylor & Francis.[ISBN-10: ] Wehr M. and Frank J. (2004), Standard Methods for the examination of dairy products, 17th edition, American Public Health Association. [ISBN-10: ] Recommended Article/Paper Resources IDF/FAO (2004) A farm-to-table approach for emerging and developed dairy countries. IDF/FAO (2004) Guide to good dairy farming practice. Relatedinternetresources The Module Coordinator is a permanent member of the Educational Personnel (EP) of the Department. 2 This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named Mechanical Engineering Department s module(s), it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s). 3 This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enroll on this module if you have not acquired the learning specified in this section. 4 Indepent and directed learning (non contact) is being calculated as a fraction of lecture workload by the Greek law.