COURSE SYLLABUS ICFS 325: Dairy Products Technology

Transcription

1 COURSE SYLLABUS ICFS 325: Dairy Products Technology 1. Name of curriculum: Bachelor of Science (Food Science & Technology) Mahidol University International College 2. Course title: Dairy Products Technology 3. Course code: ICFS Type of course: Elective major course 5. Academic Year: 2014-, Second Trimester 6. Number of credits: 4 (4-0) 7. Lecture period: 12:00AM - 15:50PM 8. Class duration: Jan 5 th March 21 st 9. Course overview: Dairy products are defined as food products mainly produced from milk and have been part of the human diet for a long period of time since milk is the first nutrient that all newborn mammals typically encounter. Dairy products also play an important role in a healthy diet, both for nutritional value and for high-energy yielding foods. In addition, they also provide unparalleled and versatile taste and texture for personal enjoyment. Today, the availability and distribution of dairy products has been a result of combining the centuries-old knowledge of traditional milk products together with the applications of modern science and technology. As a result, current dairy industry is highly dynamic, with more new dairy products constantly being formulated and introduced to the markets around the world, thus offering an ever-increasing variety of nutritious and tasteful foods for human. This 4-credit course provides general knowledge on dairy science as well as on various processing technologies that allow human to transform milk into a variety of high quality dairy products from a food science perspective. The course is therefore 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. It focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its various consumer products, including 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 microbial transformations of milk into various fermented dairy products, the food safety aspects and preventive measures from consuming contaminated and/or tainted milk and its products, and the functional health benefits derived from consuming dairy products. In addtion, basic concepts of quality assurance and quality control of milk and its products (i.e. GMPs, HACCPs) will also be discussed. Since this course has also been designed to give opportunity for food science students to actively learn by examining current dairy products available in markets from their own perspectives of consumers as well as Thai dairy industries, student group project and presentation will be employed to stimulate their understanding and creativity by coming up with new ideas for dairy product development that will be suitable and marketable in Thai society. 1

2 10. Course objectives: 1) To gain an understanding of the compositions and properties of milk as well as of the physical, chemical, biological changes occurring in milk during processing and storage. 2) To gain an understanding of dairy processing technologies, unit operation and production of dairy products. 3) To integrate concepts in chemistry, biochemistry, physics, engineering, mathematics with dairy processing operations and understand their principles in processing of dairy products. 4) To gain an ability to think critically on problems and/or issues in dairy science and technologies that occur in dairy industries. 5) To gain an ability to think creatively on developing new dairy products that is suitable and marketable in Thai society. 11. Course outline: Date Lecture Topics Lecturer Lecture# 1 January 8 th Introduction to the class - Why Dairy Science and Technology is so interesting to learn? - World markets and consumption of dairy products - Milk and dairy products consumption in Thailand Importance of understanding basic science in milk chemistry and physical chemistry - Mini-experiment on how butter is made? Trends of dairy products from the past, present and future Introduction of student group project assignment Lecture# 2 January 15 th General introduction to milk and dairy products - History and biology of milk production in animals - How do human obtain milk? - Why do human drink milk? Why do some cannot drink milk? Classification of dairy products - Fermented dairy products vs. Non-fermented dairy products - Food vs. Snacks Principles of Milk Science (Part I): Milk compositions and properties - Milk characteristics and components - Physical and chemical properties of milk - Proximate analysis of milk - Milk properties- how can they affect the final dairy products? Colloidal particles of milk Fat globules Casein micelles Flavor 2

3 Date Lecture Topics Lecturer Lecture# 3 January 22 th Principles of Milk Science (Part II): Microbiology of milk - General aspects of milk microbiology Types of microorganisms found in milk Factors that affect microbial growth - Undesirable microorganisms in milk Spoilage microorganisms Pathogenic microorganisms & Food safety concerns A case study-foodborne illness from dairy products - Desirable microorganisms in milk Lecture# 4 January 29 th Fermented dairy products (Part I) - History and types of fermented milks - Principle of lactic fermentation Lactic acid bacteria and their acid production Starter cultures Bacteriophage- why are they the important concern? - Cheese History of cheese-making Principle of cheese-making Essential process steps in making cheese Milk properties and pretreatment Starters Enzyme-induced clotting Curd making- what are curd and whey? Cheese ripening and properties Cheese varieties - Cream cheese - Processed cheese CHEESE TASTING Lecture# 5 February 5 th Fermented dairy products (Part II) - Yogurt The yogurt bacteria Physical properties Flavor defects and shelf life Nutritional properties - Cultured buttermilk - Sour cream - Acidophilus milk - Kefir and kumiss YOGURT TASTING 3

4 Date Lecture Topics Lecturer Lecture# 6 February 12 h Nutritional and therapeutic aspects of fermented dairy products Functional dairy products - What are they? - Why is all the fuss on functional foods? Probiotics and prebiotics TBA MIDTERM EXAMINATION (Lecture# 1 to 6) Lecture# 7 February 19 h General aspects of milk processing (Part I) - Milk storage and transport - Quality assurance of raw milk - Heat treaments of milk Methods of heating and effects of heating on milk - Homogenization Principal of the homogenization of milk in food industry - Concentrating milk and their effects Evaporation Drying Spray drying - Cooling and freezing - Membrane processes- what are they used for? Ultrafiltration Reverse osmosis Lecture# 8 February 26 h Dairy products (Part I) - Integration of milk processing technologies for making dairy products - Milk for liquid consumption Pasteurized milk Sterilized milk UHT milk Reconstituted milk Milk Tasting# 1: Different types of liquid milks Lecture# 9 March 5 h Dairy products (Part II) - Basic science behind HUMAN vs. COW s MILK - Infant formula - Concentrated milks Evaporated milk Sweet condensed milk Milk powder Milk Tasting# 2: Infant formula and other concentrated milks 4

5 Date Lecture Topics Lecturer Lecture# 10 March 12 h Dairy products (Part III) - Cream products Sterilized cream Whipping cream Ice-cream Butter - Product development in dairy industries in the world & Thailand Basic butter making and tasting Lecture# 11 March 19 h Student Group Project Presentation TBA FINAL EXAMINATION (12:00PM to 13:50PM) Total hours 44 hours 12. Teaching methods - Lecture by instructors and a guest lecture from Thai dairy industry - Hand-on laboratory works - A field Trip (Optional) 13. Teaching media - Textbooks - Scientific articles - PowerPoint presentations - Handouts on relevant topics 14. Course evaluation of student achievement - Students understand and tell questions/answers in class - Students pass the written and laboratory examination based on this following evaluation: o Lecture written examination (2 exams) 75% Midterm (35%) Final (40%)-accumulative o Group Project assignment 20 % o Student attention and participation in class 5 % - Student performance is graded A, B+, B, C+, C, D+, D and F using standard criteria in group based on mean of the students scores standard deviation - NOTE: Students must attend the classes not less than 80 % of total class hours in order to have permission to take examination. 5

6 15. Student group project: All students enrolled in this class will be divided into teams (three students each team). Each team will conduct market surveys on current milk and dairy products available in Thailand. Then, each group has to come up with an idea and reasons for developing a new dairy product that will be suitable and marketable in Thai market niches. In addition, the group has to propose some practical processing technologies for making their new dairy products, as well as come up with strategies to assure the safety of their dairy products to customers. For evaluation, each group has to submit a written report as well as a class presentation (25 min presentation with 5 min Q&A) The students who are presenters are expected to show critical and creative thinking on developing their new dairy product through their class presentation, while students who are audiences are expected to contribute to class discussion and/or questions after each presentation. More detailed description about student group project assignment will be given in the classroom. 16. Course instructors: Dr. Niamsiri Department of Biotechnology, Faculty of Science, Mahidol University Room: BT 206 (Office at Payathai campus) Tel: Mobile: Fax: nuttawee.nia@mahidol.ac.th niamsiri@gmail.com 17. References: - Walstra, P., J.T.M. Wouters, and T.J. Geurts, eds. Dairy Science and Technology. 2006, Taylor & Francis Group, LLC: New York. - Fox, P.F. and P.L.H. McSweeney, eds. Dairy Chemistry and Biochemistry. 1998, Blackie Academic & Professional: London. - Miller, G.D., J.K. Jarvis, and L.D. McBean, eds. Handbook of Dairy Foods and Nutrition. 2000, CRC Press: New York. - Cogan, T.M. and J.P. Accolas, eds. Dairy Starter Cultures. 1996, VCH Publishers: New York. - Law, B.A., ed. Microbiology and Biochemistry of Cheese and Fermented Milks. 2 ed. 1997, Blackie: London. - Early, R The Technology of Dairy Products. Blackie Academic & Professional, London. - Belitz H.-D Food Chemistry. 3rd edition. Springer. - Potter N.N. and J.H. Hotchkiss Food Science. 5th edition. Food Science Texts Series. Aspen Publishers, Inc. - Campbell-Platt G Food Science and Technology Textbook. Blackwell Publishing 6