Course Information
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level1st / Undergraduate
Teaching PeriodSpring
Course ID420001911

Programme of Study: PPS Geōponías (2019-sīmera)

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

Class Information
Academic Year2018 – 2019
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours5
Total Hours58
Class ID
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Examination)
Learning Outcomes
Upon completion of this course, students will be able to: 1. understand the physical-chemical and biochemical properties of milk products 2. Identify the major varieties of cheeses. 3. Identify the major problems and defects of milk products. 4. Understand the manufacturing of milk products. 5. to manufacture some 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
  • Work in an interdisciplinary team
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
1.Introduction to cheese making: historical facts, cheese production and consumption, diversity of cheese varieties and classification, legislation 2.Ingredients for cheese making: milk properties and pretreatment, enzymes 3.Ingredients for cheese making: starter culture, salt, calcium cloride, colourands 4.The basic step for cheese making: coagulation of milk, cutting or breaking the curd, cooking and holding the curds, draining the whey, knitting the curds 5.The basic step for cheese making: pressing the curds, salting the curds, special apliccations 6.Outline of cheese manufacture: cheeses ripened in brine, acid- acid/rennet-curd cheeses, Hard cheeses, semi-hard cheeses 7.Outline of cheese manufacture: pasta-filata cheeses, cheeses made from whey, non-Greek cheeses, blue and surface mould cheeses, pasteurised processed cheeses, low fat cheeses 8.Cheese problems/defects: blowing, cracks, softening, roping, crystal formation, sensory defects 9.Cheese ripening: biochemical changes, metabolism of fatty acids/lactose/lactic acid/citric acid, proteolysis and catabolism of amino acids, lipolysis, acceleration of cheese ripening, 10.Fermented milk products: yogurt-buttermilk: manufacturing, starter cultures and nutritional aspects 11.Fermented milk products: kefir-acidified milk drinks: manufacturing, starter cultures and nutritional aspects 12.Butter-cream products: manufacture, structure/texture 13.Ice cream: ingredients, structure/texture, manufacture, mix calculations for ice cream
Educational Material Types
  • Slide presentations
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
  • Use of ICT in Student Assessment
Using powerpoint and internet.Laboratory exercises and practicals
Course Organization
Laboratory Work39
Reading Assigment13
Written assigments22
Student Assessment
Written exams at the end of the semester (80% contribution on the final score) Lab exams and practical reports (10% 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)
Course Bibliography (Eudoxus)
Τεχνολογία προϊόντων Γάλακτος- Τυροκομία, Ζερφυρίδης Γ. Εκδόσεις Γιαχούδης (κωδικός Εύδοξος: 12833527) Τυροκομία, Ανυφαντάκης Εμμανουήλ Μ. Εκδόσεις ΣΤΑΜΟΥΛΗ (κωδικός Εύδοξος: 23040) Τεχνολογία Ζυμούμενων Προϊόντων», Ζερφυρίδης Γ. Εκδόσεις Γιαχούδης
Additional bibliography for study
Cheese chemistry, Physics and microbiology, Vol1&2, Edited by P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T. P. Guinee, Elsevier academic press Dairy science and Technology, P. Walstra, J.T.M. Wouters, T.J. Geurts, CRC Press
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