ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 96 Hours of tutorials: 3 Expository Class: 32 Interactive Classroom: 19 Total: 150
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Food Technology
Center Faculty of Sciences
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
The students will acquire knowledgements about composition and structure of the milk, in relation to nutritional aspects and technological properties, about microbiology of the milk and dairy products, about the nutritional characteristics and different technologies applied to the elaboration of the different consumption milks and dairy products.
The course aims to train future graduates to understand the basic principles of the various technological processes applied to milk and dairy products and the impact they represent on the final nutritional, hygienic and sensory quality.
THEORY PART
Unit 1. Definition. Composition and structure of milk in relation to nutritional and technological properties. Summary of the composition and structure.
Unit 2. Lipids. Fat globules. Composition. Fatty acids. Modification of its composition. Milk homogenization. Alteration of the lipids: lipolysis and oxidation.
Unit 3. Nitrogenised compounds. Proteins. Caseins. Characteristics. Micelles of casein: provided structures. Enzymatic coagulation. Lactic coagulation. Whey proteins. Characteristics. Fat globule membrane proteins. Bioactives peptides. Enzymes.
Unit 4. Carbohydrates. Lactose. Physical-chemical aspects. Chemical properties. Obtaining and utilization.
Unit 5. Minerals. Macroelements. Contents. Distribution. Trace elements. Vitamins. Effects of several factors in its content.
Unit 6. Differences in the composition of milk between species. Sheep milk, goat milk, etc. Human milk.
Unit 7. Microbiology of the milk. Origin. More important microorganisms in the milk and dairy products. Starter cultures.
Unit 8. Market milks and dairy products. Raw milk. Authorization for the commercialization for human consumption. Collection and transport. Quality control. Reception in the industry. Physical purification. Thermisation. Refrigeration. Skimmed.
Unit 9. Pasteurized milk. Types. Changes caused by heating. Manufacturing process.
Unit 10. Sterilized milk. Manufacturing process. UHT milk. Indirect UHT and direct UHT. Nutritional comparison.
Unit 11. Concentrated and dried milks. Evaporated milk. Sweetened condensed milk. Dried milk. Composition. Manufacturing process. Effects on nutritional properties. Utilization in food industry.
Unit 12. Cream. Composition. Manufacturing process. Butter. Composition. Manufacturing process. Methods that increase its nutritional quality.
Unit 13. Fermented milks. Yogurt. Types. Raw materials and additives. Manufacturing process. Other fermented milks. Kefir. Effects on the human health.
Unit 14. Cheeses. Manufacturing process. Types. Nutritional value.
Unit 15. Utilization of by-products of dairy industry. Products obtained of the whey. Caseinates manufacturing. Application of milk proteins.
Unit 16. Other dairy products. Ice-creams. Types. Manufacturing process. Milk desserts.
Unit 17. Functional dairy products. Infant milks.
SEMINARS:
Utilization of milk, dairy products and milk proteins in food industry.
Nutritional and technologic aspects of milk and dairy products.
PRACTICE PART:
Manufacturing of milk and dairy products and quality control.
Laboratory practices:
Manufacturing of dairy products.
Field Practices. Visits to dairy industries:
They will be carried out depending on industries availability and the existence of the budget required for bus rental.
BASIC BOOKS:
BYLUND G. 2003. Manual de Industrias lácteas. Madrid Vicente, A. Mundi-Prensa. Madrid.
WALSTRA, P. 2001. Ciencia de la leche y tecnología de los productos lácteos. Acribia. Zaragoza.
COMPLEMENTARY BOOKS:
CHANDAN, R.C., KILARA, A. 2011. Dairy ingredients for food processing. Wiley-Blackwell. Ames, USA.
CHANDAN, R.C., KILARA, A., SHAH, N.P. 2016. Dairy processing and quality assurance. Wiley-Blackwell. Ames, USA.
DATTA, N., TOMASULA, P.M. 2015. Emerging dairy processing technologies. Opportunities for the dairy industry. Wiley Blackwell. Chichester, UK.
ESTEIRE L. 2014. Queserías: nuevo manual técnico. AMV. Madrid
FAO, OMS. 2011. Leche y productos lácteos. Comisión del Codex Alimentarius. FAO. Roma.
JEANTET, R., 2017. Initiation à la technologie fromagère. Lavoisier. Paris
JEANTET, R., et al. 2005. Ingeniería de los procesos aplicada a la industria láctea. Acribia. Zaragoza.
LUCERO, C. 2016. Quesos en una hora: queso ricotta, mozzarella, de cabra, paneer e incluso burrata, ¡quesos frescos y sencillos que puedes hacer en una hora o menos. Obelisco. Barcelona.
MADRID A., MADRID J., ESTEIRE E, 2016. Fabricación de helados. AMV. Ediciones. Madrid.
MADRID VICENTE, A. 2013. Ciencia y tecnología de los alimentos. Vol 1. AMV. Ediciones Madrid.
MADRID VICENTE, A. 2018. Fabricación de yogur, kéfir y postres lácteos / Antonio Madrid Vicente Editor. AMV. Madrid.
MAHAUT, M., BRULE, G. Y JEANTET, R. 2003. Productos lácteos industriales. Acribia. Zaragoza
MAHAUT, M., JEANTET, R. y BRULE, G. 2003. Introducción a la tecnología quesera. Acribia. Zaragoza
ORDOÑEZ, J.A., CAMBERO, M.I., FERNANDEZ, L., GARCIA, M.L., GARCIA DE FERNANDO, G., HOZ, L., SELGAS, M.D. 1998. Tecnología de los Alimentos. Vol. II. Alimentos de origen animal. Ed. Síntesis. Madrid.
PARK, Y.W., HAENLEIN, G.F.W. 2011. Manual de la leche de los mamíferos no bovinos. Acribia. Zaragoza.
ROMERO DEL CASTILLO, R. y MESTRES, J. 2004. Productos lácteos. Tecnología. Ed. UPC. Barcelona.
SCHLIMME, E., BUCHHEIM, W. 2002. La leche y sus componentes: propiedades químicas y físicas. Acribia. Zaragoza.
SCOTT, R. 2002. Fabricación de queso. Acribia. Zaragoza.
ELECTRONIC RESOURCES
Databases available in USC: Web of Science, Scopus, etc.
Journals: Trends in Food Science and Technology, International Dairy Journal, Foods, etc.
Videos in youtube about dairy products elaboration.
The skills that will be worked in this course are:
BASIC COMPETENCES:
CB1 – That students have demonstrated knowledge and understanding in a field of study that is based on the general secondary education, and is typically at a level which, although it is supported by advanced textbooks, includes some aspects that involve knowledge of the forefront of their field of study.
CB2 – That students can apply their knowledge to their work or vocation in a professional manner and have competences typically demonstrated through the development and sustaining arguments and solving problems within their field of study.
CB3 - That students have the ability to gather and interpret relevant data (usually within their field of study) to inform judgments that include reflection on relevant social, scientific or ethical topics.
CB4 - That students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences.
CB5 - That students have developed those skills needed to undertake further studies with a high degree of autonomy.
TRANSVERSAL COMPETENCES:
CT1: Capacity for analysis and synthesis.
CT3: Capacity for teamwork (included in CG2)
CT4: Demonstrate ethical commitment (including in CG1)
CT5: Ability to use information and communication technologies(included in CG5)
CT6: Ability to manage information (including in CG6)
CT7: Ability to solve problems
CT9: Ability to transmit knowledge (including in CG5)
CT12: Ability to use information in a foreign language.
SPECIFIC COMPETENCES:
COP9 - Know the production systems and the basic processes in the production, processing and preservation of the main food products.
COP10 - Know the composition and structure of the milk, both in relation to the nutritional aspects as the properties of technological interest.
COP11 - Know aspects of milk microbiology, both from the point of view of spoilage microorganisms such as those related to the production of dairy products.
COP12 - Know the milk and starter cultures for use in dairy products.
COP13 - Know the characteristics (types, microbiology, etc.) and processing technology of pasteurized, UHT, condensed and powdered milks.
COP14 - Know the characteristics (types, microbiology, changes in the manufacturing, etc.) and processing technology of different milk products (cream, butter, yogurt, cheese, ice cream, dairy desserts and other dairy products).
COP15 - Know the methods of use of the byproducts of the dairy industry.
Theory program (expository classes; 30 hours) will be taught by the teachers in charge of the course, using audiovisual presentations by computer and video projector, with the help of notes on the blackboard.
The interactive seminars (4 hours) consist of complementary activities related to the lectures, which will be taught by the teachers and / or students being supervised by them.
The practical classes (15 hours) consist of laboratory practices that include a brief introduction and practical guides detailing the procedures to be developed as support material.
Field practices will be visits to food industries (subject to availability of funding).
Students will complete assays/reports working alone or with a group related to the topics of the course, that have to be presented orally in the classroom.
The orientation of all activities and tasks performed by the students will be conducted by teachers in the group tutoring sessions (2 horas).
Virtual Campus of USC as support of teaching will be used.
Theoretical content (60% of the final grade). It will be evaluated by assessing the knowledge of the students in class through different tests (questionnaires, short answer questions and / or test type, etc.). Students must obtain a score greater than 40% of the maximum grade for this score to be taken into account in the final grade for the course.
Skills assessed: CB1, CB5, COP9, COP10, COP11, COP12, COP13, COP14, COP15.
Evaluation of the practices (10% of the final grade) It will be carried out by evaluating the knowledge of the students through a practical written exam or evaluation of the practice notebook (10% of the final grade).
Skills assessed: CB1, CB5, CT7, COP9, COP10, COP11, COP12, COP13, COP14, COP15.
Completion of work (30% of the final grade) will consist of the presentation of one or two group / individual work on topics related to the subject.
Skills assessed: CB1, CB2, CB3, CB4, CB5, CT1, CT3, CT4, CT5, CT6, CT9, CT12, COP9, COP10, COP11, COP12, COP13, COP14, COP15.
Only students who have not carried out any activity throughout the course will be classified as Not Presented.
There will be no difference in the evaluation system between the 1st and 2nd opportunity. There will be no different criteria for repeating students or for students with attendance waivers.
In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades” will apply.
The subject consists of 6 ECTS credits. The total number of hours the student is 150 hours, of which 36% attendance and 64% are hours of student work. The detailed distribution is established in the curriculum of the university degree.
We recommend the resolution of doubts in the tutorial sessions.
Pay attention in lectures, seminars and practical.
Consultation of recommended bibliography.
Study of a reasoned and not just memorization.
Teaching languages are spanish and galician.
Angel Cobos Garcia
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- angel.cobos [at] usc.es
- Category
- Professor: University Professor
Antonio Souto Prieto
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- antonio.s.prieto [at] usc.es
- Category
- Predoutoral USC_Campus Terra
| Thursday | |||
|---|---|---|---|
| 12:00-13:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 7 GROUND FLOOR |
| Friday | |||
| 12:00-13:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 7 GROUND FLOOR |
| 01.16.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |
| 07.03.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |