Processing of milk and dairy products

Transcription

1 University of Alberta Food Science and Technology NUFS 403/AFNS 503 Processing of milk and dairy products Course Syllabus Fall Term

2 NUFS 403/AFNS 503 Processing of milk and dairy products Instructors: Dr. Mirko Betti (Course coordinator) Phone: Office: 3-10C Agriculture/Forestry Centre Department of Agricultural, Food and Nutritional Science Dr. Roopesh Mohandas Syamaladevi Phone: Office: 4-16B Agriculture/Forestry Centre Department of Agricultural, Food and Nutritional Science Teaching Assistant: TBA Class Location: General Services Building 5-11 Lecture Times: Monday/Wednesday/Friday (12:00 12:50 am) Communication and office hours: Couse instructor is available upon arrangement. Note: s sent to instructor will be responded to within 24 hours upon receipt. Prerequisites: NUFS 374 or consent of the Instructor. Course Overview Dairy products are defined as food products mainly produced from milk. Milk is the first nutrient that all newborn mammals encounter, and yet most mammals loose the capacity to digest the lactose in milk after being weaned. Many humans however, especially from European origin, have evolved the capacity to digest milk after childhood. This is due to our particular co-evolution with dairy animals for thousands of years, where people consumed surplus nutritious milk from herd animals under their care. Dairy products can play an important role in a healthy diet, both for nutritional value and for highenergy yielding foods. They can provide a very versatile taste and texture profile desired by consumers. Today, the availability and distribution of dairy products represents a combination of centuries-old knowledge of traditional practices together with innovations and applications of modern science and technology. As a result, the current dairy industry is rapidly evolving, with many new dairy products being formulated and introduced to the markets around the world each year. This advanced food course provides general knowledge on dairy science as well as on various processing technologies regarding the science behind a variety of high quality dairy products. It is 2

3 designed to give a thorough understanding of the composition and properties of milk, and of the physical and chemical changes occurring in milk during processing and storage. The foundation of the course is based on the student understanding the biological, chemical, physical, nutritional, and microbiological nature of milk itself. From here the student learns about the technological aspects of the transformation of milk into its various consumer products during processing. These products include fluid milk, fermented dairy products, concentrated and dried dairy products, butter, cream and various frozen dairy desserts. Other important topics covered in this class include the principles of milk microbiology and the microbial transformation of milk into fermented dairy products. Food safety issues and preventive measures are discussed in this course, such as with the consumption of contaminated and/or tainted milk or its products. And finally, the functional health benefits derived from consuming both fermented and non-fermented dairy products is covered, addressing the rapid emerging field of health foods and medical foods. Issues regarding consumer trends with milk and non-milk infant food substitutes and the trends in non-dairy beverage replacements will be introduced. Course Objectives To gain an understanding of the composition and properties of milk as well as of the physical, chemical, biological changes occurring in milk during processing and storage, and the impact these changes have on safety, storage, nutrition, and sensory properties. To gain an understanding of dairy processing technologies, unit operation and production of dairy products. To understand the principles of processing of dairy products by integrating the concepts of chemistry, biochemistry, microbiology, nutrition, sensory properties, and engineering relevant to dairy processing operations To gain an ability to think critically on practical problems that occur in the dairy industry and to appreciate the many challenges in dairy research technology and dairy product development. To gain an ability to think creatively in developing new dairy products that are suitable and marketable in North American society. Course Organization This course is divided in 3 main parts. Part 1: The fundamentals of milk biology and chemistry (Dr. Betti) -- In this part fundamental knowledge about milk biology and chemistry will be provided to the students in order to create the necessary background to understand the major changes of milk components during the manufacturing of dairy products. The lectures will be focused on the following topics: Classification and market of dairy products; Mammals and milk; the evolution and history of milk and dairy products; Milk biology and chemistry: 3

4 o o o o The milk factory: biology and biosynthesis of major milk components in the cow s mammary gland; Chemistry of milk components and their changes during dairy processing; Milk as a living system; somatic cells, microorganism and enzymes of fresh milk; Milk flavour and other sensory attributes. Part 2: Dairy processing and products 2.1 Building blocks of milk processing line (Dr. Syamaladevi) --This section focuses on the processing operations used in the dairy industry necessary to produce safe milk products. The following topics will be covered: The storage, transport, and quality assurance of raw milk; Heat treatment; Homogenization; Evaporation; Drying; Cooling and freezing; Milk fat standardization, deaeration; Membrane processing Effect of heating milk on the Maillard reaction (Dr. Betti) - - The importance of the Maillard reaction in the generation of colour, flavour and antioxidant properties of milk will be presented and discussed Unfermented dairy products: Creams, butter and ice cream (Dr. Betti) -- The technology, chemistry, and microbiology involving the transformation of the milk into creams (i.e. whipped creams and the French crème fraiche), butter, and ice cream will be explained in this section. Application of creams and butter in new food product development and common dishes will also be discussed. Lectures will cover the following topics: Ice cream manufacturing: o Process; o Formulation. Butter manufacturing: o Sweet and cultured (sour) cream butter; o Batch and continuous production Fresh fermented milks and creams (i.e. cultured milk products) (Dr. Betti) -- In this section, the course will provide knowledge about the importance of lactic acid bacteria (LAB) and other microorganisms in the transformation of milk and creams into value-added fermented products. The metabolism of LAB and its effects on the major component of milk, as well as the equipment used in the preparation of these products, will be taught. Benefits of fermented dairy products on human health will also be presented. Lectures will focus on the following topics: 4

5 Cultures and starter manufacture; Yogurt: o Milk standardization, additives, and cultures; o Stirred, drinking, set, and frozen yogurt; Kefir; Cultured cream; Buttermilk Cheese manufacture and by-product utilization (Dr. Betti) -- Cheese is one of the great achievements of humankind! Cheese began as a simple way of concentrating and preserving the bounty of the milk season. Then the attentiveness and ingenuity of its makers slowly transformed it into something more than a mere well-preserved physical nourishment, but rather it became an intense, concentrated sensory expression of pasture, animals, of microbes and time. The technology, chemistry, and microbiology involved in cheese manufacturing will be covered in this section with special attention given to the preparation of traditional and renown world cheeses. Lectures will cover the following topics: Definition and classification of cheeses; Cheese making process; Additives in cheese; Rennet and other enzymatic systems; Processing lines for soft, hard and semi-hard cheeses; Chemistry and biochemistry of cheese ripening. Part 3: New questions about milk and functional milk products The last part of the course will focus on milk and health. New questions concerning the effect of milk on human health will be analyzed and discussed. Course Outcomes Integrate information with critical thinking to evaluate the ability of major milk components to be transformed in value-added dairy products; Integrate information with critical thinking to connect and understand basic concepts regarding milk quality; Recognize procedures needed to preserve milk quality; Integrate information with critical thinking to understand the unit operations needed to produce value added milk products; Understand conditions favouring the growth of spoilage microorganisms in milk products, and procedures that ensure consumer safety and product quality; Use scientific information to define concepts and to explain the principles applied in milk product and milk by-product industrialization; Criticize and evaluate the relationship among bioactive compounds in milk products and how they are relevant to human health. Class participation and a written test will be used to evaluate the students regarding these aspects. 5

6 Tentative Schedule Date 1 Sept 6 Introduction to the course (MB) Sept 8 The market of milk products (MB) Topics Sept 11 Sept 13 Sept 15 Sept 18 Sept 20 Sept 22 Sept 25 Sept 27 Sept 29 Oct 2 Oct 4 Oct 6 Oct 9 Oct 11 Oct 13 Oct 16 Oct 18 Oct 20 Oct 23 Oct 25 Oct 27 Oct 30 Nov 1 Nov 3 Nov 6 Mammals and milk: evolution and history of milk (MB) The biology and chemistry of milk: the mammary gland (MB) The biology and chemistry of milk: physical and chemical properties of milk (MB) The biology and chemistry of milk: lactose and the milk fat globules (MB) The biology and chemistry of milk: protein composition and coagulation (MB) The biology and chemistry of milk: protein composition and coagulation (MB) The biology and chemistry of milk: microbiology of fresh milk (MB) The biology and chemistry of milk: the flavour of milk (MB) I test Building blocks of milk processing line: The storage, transport, and quality assurance of raw milk (RS) Deadline to finalize the topic of the term paper Building blocks of milk processing line: Heat treatment (RS) Building blocks of milk processing line: Milk fat standardization, deaeration, membrane processing (RS) Statutory Provincial Holiday (Thanksgiving Day) no class Building blocks of milk processing line: Milk fat standardization, deaeration, membrane processing (RS) Building blocks of milk processing line: Milk fat standardization, deaeration, membrane processing (RS) Building blocks of milk processing line: Homogenization (RS) Building blocks of milk processing line: Evaporation (RS) Building blocks of milk processing line: Drying (RS) Building blocks of milk processing line: Drying (RS) Building blocks of milk processing line: Cooling and Freezing (RS) The Maillard reaction in milk products (MB) II test Unfermented dairy products: creams and butter (MB) Unfermented dairy products: ice cream (MB) Fresh fermented milks and creams (MB) 6

7 Nov 8 Nov 10 Nov 13 Nov 15 Nov 17 Nov 20 Nov 22 Nov 24 Nov 27 Nov 29 Dec 1 Dec 4 Dec 6 Dec 8 Fresh fermented milks and creams (MB) Cheeses manufacture (MB) Statutory Provincial Holiday (Remembrance Day) no class Reading no class Reading no class Cheeses manufacture (MB) Cheeses manufacture (MB) Cheeses manufacture (MB) Value-added utilization of cheese by products (whey processing) (MB) Milk and Health (new questions about milk) (MB) The deadline for term paper submission Milk products as functional foods (MB) Milk products as functional foods (MB) III test Celebrating the end of the course with cheese tasting Grading Scheme Due Date Proportion of Grade (%) Test I Sept Test II Oct Test III Dec 6 25 Term paper Nov *Participation - 5 Total * Critique discussions and questions during lectures. Tests The 1 st test (25%) will be held in class on September 29, Students will be tested on the material covered in the lectures from Sept. 8 to Sept. 27 (part 1); The 2 nd test (25%) will be held in class on October 30. Students will be tested on the material presented in the lectures from Oct. 2 to Oct. 27 (parts ); The 3 rd test (25%) will be held in class on December 6. Students will be tested on the material presented in the lectures from Nov. 1 to Dec.4 (parts 2.3-3). Term paper 7

8 Topic selection: The topic of the term paper is selected in consultation with the course instructor and will be based on any relevant aspect of dairy science and technology. The topics should be decided within the first four weeks (by Oct 2) since the commencement of class. Due date: Term paper is due by 4:30 pm on November 29. This document should be submitted both electronically (.pdf format) AND in printed to Dr. Betti. Late submissions will be accepted until 48 hours past the due date, but will be penalized 20% off the total possible mark for each day late. Term papers that are submitted after 48 hours will not be accepted and a mark of zero will be given. Paper format. The maximum length of the paper is restricted to 3200 words (for NUFS 403 undergraduate students) and 7000 (for AFNS 503 graduate students) excluding tables and figures and references. The paper should be divided into major headings and subheadings that represent a logical presentation and discussion of the topic. Undergraduate students are expected to work on a research paper on a chosen topic, which gives a summary of most relevant results and relevant data; Graduate students are expected to write a more in depth and concise review paper about the most recent data on a topic of interest. Reference Style. References should be listed on a separate page and numbered in the order in which they are cited in the term paper. References should be cited in the text in parenthesis, for example, [1] and organized according to American Chemist Society (ACS) style (The ACS Style Guide, 3rd ed.). Please follow this typical reference styles as shown below. For journal articles 1. Brown, J.; Jones, M.; Green, D. Article title. J. Agric. Food Chem. 1980, 28, 1-4. For books: 2. Smith, L.; Caldwell, A. Chapter title. In Book Title, edition no.; Keys, F.; Park, G., Eds.; Publisher: City, State (or Country if non-u.s.), Year; Vol. no., pp. Resources for learning enrichment The following references and resources below may assist you in finding information related to different aspects of dairy science and technology. Dairy Science Resource Materials Dairy Chemistry: 1. Developments in Dairy Chemistry-1: Proteins. P.F. Fox (Ed.) Elsevier Applied Science Publishers Ltd., London, UK. 2. Developments in Dairy Chemistry-2: Lipids. P.F. Fox (Ed.) Elsevier Applied Science Publishers Ltd., London, UK. 8

9 3. Developments in Dairy Chemistry-3: Lactose and Minor Constituents. P.F. Fox (Ed.) Elsevier Applied Science Publishers Ltd., London, UK. 4. Milk Proteins I: Chemistry and Molecular Biology. H.A. McKenzie (Ed.) Academic Press, Inc., New York, USA. 5. Milk Proteins II: Chemistry and Molecular Biology. H.A. McKenzie (Ed.) Academic Press, Inc., New York, USA. Dairy Technology: 6. Dairy Processing Handbook. G. Bylund Tetra Pak Processing Systems AB., Lund, Sweden. 7. Modern Dairy Technology I: Advances in Milk Processing. R.K. Robinson (Ed.) Elsevier Applied Science Publishers, Ltd., London, UK. 8. Modern Dairy Technology II: Advances in Milk Products. R.K. Robinson (Ed.) Elsevier Applied Science Publishers, Ltd., London, UK. 9. Dairy Science and Technology: Principles and Applications. La Fondation de Technologie Laitière du Québec, Inc. (Ed.) Les Presses de L Université Laval, Quebec, Canada. 10. Food Engineering and Dairy Technology. H.G. Kessler Verlag A. Kessler, Germany. Dairy Microbiology: 11. Bacterial Starter Cultures for Foods. S.E. Gilliland (Ed.) CRC Press. 12. FEMS Microbiology Reviews Volumes 87 (September 1990 and 1993) 13. Dairy Microbiology I: The Microbiology of Milk. R.K. Robinson (Ed.) Elsevier Applied Science Publishers, Ltd., London, UK. 14. Dairy Microbiology II: The Microbiology of Milk Products. R.K. Robinson (Ed.) Elsevier Applied Science Publishers, Ltd., London, UK. 15. Cheese Starters. J.E. Lewis Elsevier Applied Science Publishers, Ltd., London, UK. 16. Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. F.L. Davies and B.A. Law (Ed.) Elsevier Applied Science Publishers, Ltd., London, UK. Cheese Science and Technology: 17. Cheese: Chemistry, Physics and Microbiology I- General Aspects. P.F. Fox (Ed.) Elsevier Applied Science Publishers, Ltd., London, UK. 18. Cheese: Chemistry, Physics and Microbiology II- Major Cheese Groups. P.F. Fox (Ed.) Elsevier Applied Science Publishers, Ltd., London, UK. 19. Cheese making Practice. R. Scott. 2nd ed Elsevier Applied Science Publishers, Ltd., London, UK. 20. Cheese making Science and Technology. A. Eck (Ed.) Lavoisier Publishing Inc., New York, USA. 21. Italian Type Cheese in the U.S.A American Producers of Italian Type Cheese Association (Ed. & Pub.). 22. Standard Methods for the Examination of Dairy Products. G.H. Richardson (Ed.). 15th ed American Public Health Association, Washington, USA. Electronic Devices Calculators will be permitted in the examination. 9

10 Missed Test A student who do not write a test because of an illness will be dealt with on a case-by-case basis. Requests must be made in writing with supporting documentation (i.e. doctor s note), within 48 h of the missed test. Misrepresentation of facts is a serious breach of the Code of Student Behaviour. Please Read Carefully Academic Integrity The University of Alberta is committed to the highest standards of academic integrity and honesty. Students are expected to be familiar with these standards regarding academic honesty and to uphold the policies of the University in this respect. Students are particularly urged to familiarize themselves with the provisions of the Code of Student Behaviour ( and avoid any behavior which could potentially result in suspicions of cheating, plagiarism, misrepresentation of facts and/or participation in an offence. Academic dishonesty is a serious offence and can result in suspension or expulsion from the University. (GFC 2003) Code of Students Behavior All students at the University of Alberta are subject to the Code Student Behavior, as outlined at: udentbehaviour.aspx. Please familiarize yourself with it and ensure that you do not participate in any inappropriate behavior as defined by the Code. Key components of the code include the following statements (1) No Student shall submit the words, ideas, images or data of another person as the Student s own in any academic writing, essay, thesis, project, assignment, presentation or poster in a course or program of study (2) c. No Student shall represent another s substantial editorial or compositional assistance on an assignment as the Student s own work. 10