Fermented Milk Products

Abstract

This integration course addresses the production processes for important fermented milk foods. The production and application of food cultures (starter and secondary cultures) in fermented milk products will be examined. The ecology and central role of microorganisms forming the cheese ecosystems and the effects of important process parameters for high product quality and safety will be explained.

Objective

Gain knowledge of the principles for utilization and the important roles of microorganisms and ecosystems in the production, quality and safety of fermented milk foods Integrate basic knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering for the production of fermented milk products. Make a critical analysis by groups of the process steps and conditions of selected cheeses and fermented milk products. Identify the critical control points of the processes and products. Presentation by the groups of their selected topics

Content

This course will present complex production processes for important fermented milk foods (cheese, yoghurt and fermented milks), with focus on the important roles of microbes and ecosystems and processing factors on the quality and safety of the products. The production of food cultures used to initiate and control fermentations will be explained as well as recent developments in this area. A special emphasis will be devoted to processing of milk into cheese, for which basic and applied knowledge is most advanced. Emphasis will be placed on complex processing, effects of important raw material and process parameters for high product quality and safety, and central role of microorganisms and microbial metabolites in the elaboration, quality and preservation of fermented milk products.

Resources