DAIRY SCIENCE

Course Information
TitleΤΕΧΝΟΛΟΓΙΑ ΓΑΛΑΚΤΟΣ / DAIRY SCIENCE
CodeΝ319Ε
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
CommonYes
StatusActive
Course ID420001914

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherWinter-5
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNElective Course belonging to the selected specialization (Elective Specialization Course)Winter-5

Programme of Study: UPS School of Agriculture (2011-today)

Registered students: 103
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherWinter-5
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNElective Course belonging to the selected specialization (Elective Specialization Course)Winter-5

Class Information
Academic Year2018 – 2019
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours3
Total Hours39
Class ID
600120045
Type of the Course
  • Scientific Area
  • Skills Development
Course Category
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Examination)
Prerequisites
General Prerequisites
Physical Chemistry of Foods, Food Chemistry
Learning Outcomes
Upon completion of this course, students will be able to: 1. understand the physical-chemical and biochemical properties of milk 2. Identify the major milk constituents and their role (nutritional - functional) 3. Understand the major chemical reactions and physical properties of the milk constituents 4 Recognize the general aspects of milk processing and the changes induced by them 5. Analyse milk and milk products
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in teams
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
1. Introduction: composition and structure, production and utilization of milk 2. Factors affecting the variability in milk composition and structure, sources of variability 3. Antibiotics-mastitis: effect on milk composition, cheese yield and Human health, testing for antibiotics 4. Nitrogen constituets of Milk: milk proteins, chemistry of proteins and nutritional aspects 5. Milk carbohydrates: chemical and physical properties of lactose, derivatives of lactose, nutritional aspects 6. Milk lipids: chemical and physical properties of milk fatty acids, structure of milk lipids, lipid oxidation, nutritional aspects 7. Milk salts: composition and partition among the colloidal and soluble phases, colloidal calcium phosphate, changes in milk salts equilibria induced by various treatments, nutritional aspects 8. Milk indigenous enzymes: characteristics and applications 9. Physical properties of milk: sensory characteristics, acidity, density, freezing point, thermal properties 10. Milk proccesing: cleaning and sanitation, standardisation, homogenisation, effect of cooling and freezing, membrane processes 11. Heat treatment of milk: physixochemical changes induced by heating, thermalization, low pasteurisation, high pasteurisation 12. Heat treatment of milk: sterilisation, U.H.T.- conventional (in-bottle) sterilisation. Shelf life of milk
Keywords
Milk constituents, Physicochemical properties, Milk processing
Educational Material Types
  • Notes
  • Slide presentations
  • Interactive excersises
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
Description
Using powerpoint and internet. Laboratory exercises.
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures26
Laboratory Work39
Reading Assigment10
Written assigments25
Exams40
Total140
Student Assessment
Description
Written exams at the end of the semester (70% contribution on the final score) Lab exams and practical reports (20% contribution on the final score) Seminar oral Presentation (10% contribution on the final score)
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Oral Exams (Formative, Summative)
  • Performance / Staging (Formative, Summative)
  • Written Exam with Problem Solving (Formative, Summative)
  • Labortatory Assignment (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
ΓΑΛΑΚΤΟΚΟΜΙΑ, Στυλιανός Καμιναρίδης, Γκόλφω Μοάτσου, Εκδόσεις Έμβρυο (κωδικός Εύδοξος: 726)
Additional bibliography for study
Dairy science and Technology, P. Walstra, J.T.M. Wouters, T.J. Geurts, CRC Press Dairy chemistry and biochemistry, P.F. Foxand P.L.H. McSweeny, Blackie Academic & Professional
Last Update
27-01-2019