| Topic |
Sub-topic |
| INTRODUCTION. THE DAIRY SECTOR |
INTRODUCTION. BASIC CONCEPTS AND SOCIOECONOMIC ENVIRONMENT. Milk and dairy products: concepts and definitions. Milk Science and Technology: concept and relationships with other sciences and disciplines. The dairy industry in Spain: economic importance of the sector. The dairy sector in Galicia: current situation and prospects. |
| COMPOSITION AND MILK COMPONENTS. PROPERTIES OF TECHNOLOGICAL INTEREST |
COMPOSITION OF MILK. MINERALS. Components of milk. Factors of variation of the composition. Milk minerals. Factors affecting the mineral composition of milk. Physicochemical equilibria between milk minerals. Trace elements.
THE CARBOHYDRATES OF MILK. Glucidic components of milk. Lactose. Properties of lactose of technological interest: solubility, crystallization, hydrolysis, reducing power and participation in the Maillard reaction. Major problems of lactose in dairy technology. Effects of other industrial treatments on lactose.
THE LIPIDS OF MILK. I. Lipidic components of milk. The fat emulsion of the milk. The fat globule: size, composition, nature of the membrane. Effect of industrial treatments on the fat emulsion: homogenization, agitation, other treatments.
THE LIPIDS OF MILK. II. Lipolytic rancidity of milk. Lipolytic enzymes present in milk: activation and inhibition. Autooxidation of milk lipids. Sensitivity of milk to lipid autooxidation. Intrinsic and extrinsic factors that affect autooxidation of milk fat. Other alterations of milk fat.
THE NITROGENATED COMPONENTS OF MILK. I. Nitrogenated components of milk. Technological interest. Classification. The caseinic fraction of milk. Components of the caseinic fraction. Micellar state of caseins. Structure of the casein micelle. Stability of the casein micelles.
THE NITROGENATED COMPONENTS OF MILK. II. Destabilization of the micelles: action of proteolytic enzymes, acidification, addition of salts, extreme temperatures and concentration. Whey proteins. Non-protein nitrogenated substances. Effects of industrial treatments on nitrogenated substances of milk.
ENZYMES OF INTEREST OF MILK. MILK VITAMINS. Technological interest of dairy enzymes. Classification. Lipases and esterases. Proteases. Phosphates. Xanthine oxidase and superoxide dismutase. Lactoperoxidase and catalase. Sulfhydryl oxidase. Milk vitamins.
PHYSICAL AND PHYSICOCHEMICAL PROPERTIES OF MILK. Interest. pH and titratable acidity. Density or specific gravity. Cryoscopic point. Oxidation-reduction potential. Surface tension and viscosity. Electric conductivity. Specific heat and thermal conductivity. |
| DAIRY MICROBIOLOGY |
DAIRY MICROBIOLOGY. Concept and importance of microbiological quality of milk. Milk as a culture medium. Origin of microorganisms present in milk. Microbial groups of dairy interest. Effects of industrial treatments: refrigeration, heat treatments, homogenization. Microorganisms of technological interest. Legislation: microbiological criteria. |
| GENERAL OPERATIONS. PACKAGED MILK |
COLLECTION AND TRANSPORT OF MILK. RECEPTION AND CONTROL IN THE INDUSTRY. Collection and transport of milk to industry. Organization of the collection. Reception and control of milk in the industry: unloading, entry control, storage and physical purifying. Automated methods of milk analysis.
HYGIENIZED MILK. Definition. Hygienization of milk by pasteurization. Major problems of pasteurization. Low pasteurization and high pasteurization. Manufacture of pasteurized milk: operation of a pasteurizing plant. Other higienization procedures. Packaging of higienized milk. Controls of pasteurized milk.
STERILIZED MILK AND UHT MILK. Definitions. Problems in the manufacture of sterilized and UHT milks. Methods of sterilization. Indirect and direct UHT treatment systems. Aseptic packaging of UHT milk. Controls of UHT milk. |
| PARTIALLY DEHYDRATED MILK AND POWDERED MILK |
PARTIALLY DEHYDRATED MILK. Definitions. Evaporated milk: types and manufacturing technology. Condensed milk: types and manufacturing technology. Treatments, authorized additives and raw materials.
POWDERED MILK. Definition and types. Manufacture of powdered milk. Manufacture of instant powdered milk. Treatments, authorized additives and raw materials. |
| CREAM AND BUTTER |
CREAM. Definition and commercial types of cream. Cream manufacture: skimming, deacidification, pasteurization, homogenization, deodorization, packaging and storage. Treatments, authorized additives and raw materials. Controls at the manufacturing plant.
BUTTER. Definition and types. Manufacture of butter by discontinuous methods. Manufacture of butter by continuous methods. Treatments, authorized additives and raw materials. Controls at the manufacturing plant. |
| CHEESE, FERMENTED MILKS AND OTHER DAIRY PRODUCTS |
CHEESE. I. Definition. Classification of cheeses. General cheese technology: milk selection, pasteurization, coagulation, draining of whey, molding and pressing, salting.
CHEESE. II. Cheese ripening: biochemical phenomena and conditioning factors. Specific technologies for cheese processing. Modern techniques applicable to the manufacture of cheese: continuous methods, centrifugal draining of whey, ultrafiltration. Additives and microbiological criteria.
FERMENTED MILKS. Definition and classification. Milks subjected to acid fermentation: yogurt. Milks fermented with Lactobacillus acidophilus and Bifidobacterium spp. Milks subjected to acid-alcoholic fermentation. Additives and microbiological criteria. |
| LABORATORY PRACTISES |
COMPOSITIONAL AND PHYSICOCHEMICAL ANALYSIS OF RAW MILK. Determinations of dry matter, fat and protein contents. Determinations of pH, titratable acidity and density.
INDUSTRIAL SUITABILITY OF RAW MILK AND CONTROLS OF HEAT TREATED MILK. Alcohol and reductase (methylene blue) tests. Control of pasteurization: alkaline phosphatase test. Enumeration of aerobic mesophilic microorganisms and enterobacteria in raw and pasteurized milk. Control of heat treatments: peroxidase and Aschaffenburg tests. Determination of proteolytic activity in UHT milk.
MILK PASTEURISATION. Handling a pasteuriser with plate heat exchangers. Raw milk pasteurisation for the manufacture of fermented milk and cheese.
PRODUCTION OF FERMENTED MILKS. Preparation of starter cultures. Manufacture of a firm yogurt. Manufacture of a flavoured yogurt. Manufacture of kefir.
MANUFACTURE OF CHEESE. Determination of coagulant activity or strength of a rennet. Preparation of an acid curd and an enzymatic curd. Manufacture of a mixed-curd cheese. Addition of calcium chloride, starter cultures and rennet. Coagulation and draining of whey. Salting operation. Moulding and pressing operations. |
