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Milk, Milk Processing I

Course developer

Replaced course

PārZ3002 [GPAR3002] Milk, Milk Processing I

Course abstract

The main task of the course is to give knowledge in milk processing for consumers safe and healthy product production. The students get knowledge of the chemical composition, properties and estimation criteria of raw milk. They acquire fundamentals in milk product production (thermally treated, fermented milk products and ice cream) to understand physical, biochemical and microbiological processes occurring during production. They gain information on the development of milk products faults and possibilities to avoid them. During laboratory works, students get practical experience in milk product production and quality control.

Learning outcomes and their assessment

Theoretical knowledge about milk composition and quality influencing factors, separate milk products’ production technologies and understanding of physical, chemical and microbiological processes occurring at milk products production – 1st, 2nd and 3rd colloquium, laboratory works.
Practical knowledge and skills - to explain milk product faults and possibilities to avoid them relating to milk composition, quality, and applied technological processes and parameters as well as technological aids; practical experience in the milk products quality testing – 4th and 5th colloquium, laboratory works.
Competence – to be able to organise milk products production, raw materials storing and quality control according to the requirements of the legislative acts, as well as to analyse and evaluate risk factors in milk products’ production – laboratory works, and tests.

Course Content(Calendar)

1. Introduction to the course: course structure, aim and tasks, learning outcomes. Current developments in dairy processing, trends in product consumption. Milk secretion (1h lecture).
2. Water in milk. Milk proteins, casein characteristics (1h lecture). The analysis of milk composition and protein separation techniques (4h laboratory works).
3. Whey proteins. Protein separation techniques applied in milk processing (2h lecture). 1st colloquium – Milk composition and protein separation techniques.
4. Milk lipids, lactose, minerals, vitamins, antibodies, gases and somatic cells. Milk sensory and physical-chemical properties. Milk adulteration, substances (2h lecture). Analysis of milk quality (4h laboratory works).
5. The changes in milk composition and quality by several factors. Mandatory requirements on milk safety, legislative acts, and their approach (2h lecture). 2nd colloquium – Milk composition and quality, its variation and requirements of the legislative acts.
6. Milk mechanical and thermal treatment (3h lecture). The study of milk separation, standardisation and homogenisation; the establishment of the thermal treatment efficiency (4h laboratory work, group work).
7. The calculation of thermal treatment parameters, the efficiency test (1h lecture).
8. Sanitation and disinfection process, applied chemicals, concentrations and technology flow in the processing companies (1h lecture). 3rd colloquium – Milk mechanical and thermal treatment.
9. Thermally treated milk and cream technology. The solutions for lactose reduction in milk, classical approach and advanced technologies (2h lecture).
10. Dairy starters and their production technology (1h lecture).
11. Fermented milk products (drinks) technology (3h lecture). The analysis of starter quality and fermented milk products (4h laboratory work). 4th colloquium – Milk and fermented milk products production.
12. Fermented milk products technology, their faults, prevention and prediction possibilities (2h lecture). The study of the syneresis process in curd production (4h laboratory work).
13. Ice-cream production technology, ice-cream defects and their prevention possibilities (2h lecture).
14. Study tour to a dairy specialising in fermented milk products and ice cream production.

15. 5th colloquium – Fermented milk products and ice-cream production. Introduction to the study course Milk, Milk Processing II (1h lecture).

Requirements for awarding credit points

Test with a mark is resulted from:
• completed laboratory works and presented results (50%);
• successfully written five colloquiums in the study course thematic (50%).

Description of the organization and tasks of students’ independent work

Independent work is to acquaint with the Regulations of the European Parliament and Commission on animal origin products production, safety, and quality criteria; to acquire the formation of milk products faults; to introduce milk products production (video materials, animations in e-studies or suggested in the lectures); to analyse the elaborated laboratory work results and to make conclusions and results interpretation.

Criteria for Evaluating Learning Outcomes

A colloquium consists of multiple-choice and open-ended questions, it is evaluated on a 10-point scale. Each question shows showed maximal available points. The colloquium is successfully written if students get minimally 4 points. If the evaluation is lower than previously set, students should write the colloquium repeatedly (in this case the average evaluation of the colloquium is summarized from both colloquiums (unsuccessfully and successfully written)). A laboratory work is evaluated as a pass. The assessment of the study course results from colloquium results (mean) and completed/presented laboratory works.

Compulsory reading

1. Ozola L., Ciproviča I. Piena pārstrādes tehnoloģija. Jelgava: LLU, 2002., 248 lpp.
2. Dairy science and technology/ P.Walstra, J.T.M. Wouters, T.J.Geurts. Boca Raton: CRC/Taylor & Francis, 2006., 782 p.
3. Dairy microbiology handbook/ edited by R. K. Robinson. New York: Wiley Interscience, 2002., 765 p.

Further reading

1. Milk proteins: from expression to food/edited by M.Boland, H.Singh. 3rd edit. London: Academic Press, 2020., 748 p.
2. Microbiology handbook. Dairy products/ edited by R.Fernandes. Leatherhead: Leatherhead Food International; Cambridge: Royal Society of Chemistry, 2009., 173 p.
3. Kārkliņa D., Ciproviča I. Pārtikas produktu tehnoloģija/Starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne": mācību materiāls, Rīga: LU Akadēmiskais apgāds, 2008.-65 lpp.

Periodicals and other sources

Quality Management in Food Chains/ edited by L.Theuvsen. Wageningen: Wageningen Academic Publishers, 2007., 509 p.
Journal of Dairy Science
International Dairy Journal

Notes

Compulsory study course for students studying in the first cycle professional study programme “Food technology”.