Milk and Dairy Products Dr. John A. Hogenboom Academic Year - - PowerPoint PPT Presentation

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May 17, 2023 242 likes •351 views

Quality and Genuineness of f Milk and Dairy Products Dr. John A. Hogenboom Academic Year 2017-2018 Master Degree in Agricultural Sciences (LM59) 2 nd course year, 2 nd semester Introduction Quality: measure which expresses how excellent or

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Quality and Genuineness of f Milk and Dairy Products

Dr. John A. Hogenboom

Academic Year 2017-2018 Master Degree in Agricultural Sciences (LM59) 2nd course year, 2nd semester

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Introduction

Quality: measure which expresses how excellent or good something is For food: Nutritional value / healthiness Digestibility / low damage due to processing Safety / absence of undesired, harmful or toxic components Genuineness: the fact of being authentic, not adulterated / possessing the claimed characteristics, qualities, or origin Food quality and genuineness must be demonstrated → LABORATORY ANALYSES Food quality and genuineness must be communicated to consumers → LABELLING

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Course Program

Overview
EU regulations on labelling and quality control
Tools suitable to control chemical, biochemical and technological quality and

genuineness of milk and derived food products

Frauds in the dairy field and methods to detect and/or prevent them
Product characterization on the basis of chemical and biochemical parameters

Class lessons will be integrated with laboratory visits and hands-on practice exercises

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Course Program

Legal aspects of food labelling and quality control
Regulation (EU) 1169/2011: on the provision of food information to

consumers

Regulation (EC) 510/2006: on the protection of geographical indications and

designations of origin for agricultural products and foodstuffs

Regulation (EU) 1151/2012: on quality schemes for agrcultural products and

foodstuffs

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Course Program

Basic chemical determinations for dairy products
Proteins and nitrogen fractions (NCN; NPN, etc.) (Kjeldahl; Dumas)
Fat (Röse-Gottlieb; Gerber)
Lactose/reducing sugars (HPLC)
Minerals (Ca, salt…)
pH and acidity
Density
Rapid methods based on I.R. spectrometry: the Milkoscan

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Course Program

Advanced chemical determinations for dairy products
Fatty acids (saturated/unsaturated) (GC)
Heat damage (Maillard reactions products)
Lactic acid/organic acids
Conjugated linoleic acid (CLA)
Heavy metals
Residues
…..

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Course Program

Most frequent adulterations of dairy products
sale of reconstituted milk powder as fresh milk
“fresh” milk from previously pasteurized milk
addition of margarine to cheese to reach legal fat content
Detection of reconstituted milk powder in Mozzarella cheese
Detection of cow’s milk in buffalo Mozzarella cheese and in ewe’s or goat’s

milk cheese

…..

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Course Program

Product characterisation
Evaluation of cheese typicalness (FAA, IEC)
Verification of ripening duration (pyro-glutamyl-γ3-casein)
Verification of milk heat treatment (ALP)
Detection of rind addition to grated cheese (peptides)
Correct use of lysozyme in G.P. processing
…..

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Final examination

Study material
Students’ notes
Slides of the lessons
Internet sites indicated during lessons
Examination
Examination will be oral
Based on student’s knowledge of the subject’s matter NOT on its knowledge
f the English language

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Lesson schedule

Thursday 1:30-4:30 p.m., in classroom C06 (Via Mangiagalli, 25)
For who is interested:
If lesson schedule is a problem for you: send an e-mail to

john.hogenboom@unimi.it or phone at 02 503 16663

state the days/hours which would best fit into your study plan
Schedule will then be planned on the basis of student’s possibilities