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Fermented milk products
Fermentierte Milchprodukte
Last Updated: 2026-02-05 15:28:33
Abstract
This integration course will address 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 central role of microorganisms and the effects of important process parameters for high product quality and safety will be explained.
Objective
To understand the principles for utilization and the important roles of microorganisms in production, quality and safety of fermented milk foods, by integrating basic knowledge in food microbiology, microbial physiology, biochemistry, technology and engineering.
Content
This course will present complex production processes for important fermented milk foods. 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 products in the elaboration, quality and preservation of fermented animal products. Then short presentations will be made on topics selected by groups of students to illustrate the great diversity of traditional and new applications of microorganisms in fermented milk products.
Resources
Lecture Notes
A complete course document and/or copy of the power point slides from lectures will be provided, depending on the topic.
Literature
A list of references will be given at the beginning of the course for the different topics presented during this course.
General Information
- Language
- English
- Levels
- BSC , NDS
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture |
Fermentierte Milchprodukte
Durchführung erste Semesterhälfte.
|
|
2 h weekly |