| Title | ΤΕΧΝΟΛΟΓΙΑ ΓΑΛΑΚΤΟΣ ΚΑΙ ΠΡΟΪΟΝΤΩΝ ΤΟΥ / MILK PRODUCTS TECHNOLOGY |
| Code | Ν423Ε |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 420001944 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | Winter | - | 5 |
| ZŌIKĪS PARAGŌGĪS | Elective Course belonging to the selected specialization (Elective Specialization Course) | Winter | - | 5 |
Programme of Study: UPS School of Agriculture (2011-today)
Registered students: 20
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | Winter | - | 5 |
| ZŌIKĪS PARAGŌGĪS | Elective Course belonging to the selected specialization (Elective Specialization Course) | Winter | - | 5 |
| Academic Year | 2019 – 2020 |
| Class Period | Winter |
| Faculty Instructors |
|
| Weekly Hours | 4 |
| Total Hours | 52 |
| Class ID | 600142469
|
Type of the Course
- Scientific Area
- Skills Development
Course Category
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600142469
- eLearning (Moodle):
Erasmus
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. Identify the major milk constituents and their role (nutritional - functional)
2. Understand the physical-chemical and biochemical properties of milk products
3. Recognize the general aspects of milk processing and the changes induced by them
4. Understand the manufacturing of milk products
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)
. 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. Constituets of Milk: milk proteins, milk carbohydrates
5. Constituets of Milk: lipids, salts, enzymes
6. Physical properties of milk: sensory characteristics, acidity, density, freezing point, thermal properties
7. Nutritional aspects of milk
8. Milk proccesing: cleaning and sanitation, standardisation, homogenisation, effect of cooling and freezing, membrane processes
9. Heat treatment of milk: thermalization, pasteurisation, sterilisation, milk. Shelf life of milk
10. Hygienic Milk Production: hygiene practices in farm and in dairy industry, quality control of milk
11. Fermented milk products: cheese, yogurt-buttermilk: 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
Keywords
Milk constituents, Physicochemical properties, Dairy products
Educational Material Types
- Notes
- 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
Description
Using powerpoint, Moodle and internet.Laboratory exercises
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 26 | ✓ | ✓ | ||
| Laboratory Work | 39 | ✓ | ✓ | ✓ | |
| Reading Assigment | 10 | ✓ | ✓ | ||
| Written assigments | 25 | ||||
| Exams | 40 | ✓ | ✓ | ✓ | |
| Total | 140 |
Student Assessment
Description
Written exams at the end of the semester (90% contribution on the final score)
Lab exams and practical reports (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)
- 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
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
Last Update
16-01-2020