Componenti del latte: aspetti chimici e biologici
A.Y. 2025/2026
Learning objectives
Undefined
Expected learning outcomes
Undefined
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Prerequisites for admission
None
Assessment methods and Criteria
The exam includes an oral test at the end of the course. The interview aims to assess: the ability to organize knowledge discursively; the ability to critically reason about the study undertaken; the quality of the presentation, competence in the use of specialized vocabulary, and the effectiveness and clarity of the exposition. The grade will be expressed on a scale of thirty.
Students with Specific Learning Disorders (SLD) and disabilities are asked to contact the professor via email at least 15 days before the scheduled exam date to arrange any individualized measures. In the email addressed to the professor, it is necessary to CC the respective University Services: serviziodsa@unimi.it (for students with SLD) and ufficiodisabili@unimi.it (for students with disabilities).
Students with Specific Learning Disorders (SLD) and disabilities are asked to contact the professor via email at least 15 days before the scheduled exam date to arrange any individualized measures. In the email addressed to the professor, it is necessary to CC the respective University Services: serviziodsa@unimi.it (for students with SLD) and ufficiodisabili@unimi.it (for students with disabilities).
Componenti del latte: aspetti chimici e biologici
Course syllabus
The course contents include: chemistry and biochemistry of the macrocomponents of milk (lipids, proteins, carbohydrates, minerals), their aggregation state, and their stability in milk; significance of minor components relevant from a qualitative and technological point of view (enzymes, vitamins); techniques and analytical methods for their evaluation.
Composition, aggregation state, stability, and technological importance of milk components:
Lipids: characteristics and behavior of fat globules, structure and role of the membrane, chemical and enzymatic alterations
Proteins: characteristics and behavior of casein and whey proteins, chemical and enzymatic modifications
Carbohydrates: characteristics and technological importance, chemical and enzymatic modifications
Minerals: composition, importance, behavior
Minor components.
Qualitative and quantitative evaluation of milk components, criteria and determination methods, interpretation of results.
Composition, aggregation state, stability, and technological importance of milk components:
Lipids: characteristics and behavior of fat globules, structure and role of the membrane, chemical and enzymatic alterations
Proteins: characteristics and behavior of casein and whey proteins, chemical and enzymatic modifications
Carbohydrates: characteristics and technological importance, chemical and enzymatic modifications
Minerals: composition, importance, behavior
Minor components.
Qualitative and quantitative evaluation of milk components, criteria and determination methods, interpretation of results.
Teaching methods
The course includes frontal lectures delivered in the classroom with some in-class exercises. Seminar activities with specific professionals will be organized.
Teaching Resources
The material presented in class will be available on the Elly platform and will be an integral part of the program. This material, combined with the notes taken by the student during the lesson, allows the acquisition of the necessary skills to pass the exam.
For further study, it is recommended to refer to the following book: C. Alais. Chimica e tecnologia del latte. Ed. Tecniche nuove. Milano.
For further study, it is recommended to refer to the following book: C. Alais. Chimica e tecnologia del latte. Ed. Tecniche nuove. Milano.
Laboratorio di componenti del latte: aspetti chimici e biologici
Course syllabus
Qualitative and quantitative characterization of milk components. Evaluation of the cheese protein profile by capillary zone electrophoresis. Determination of free amino acids in cheese by ion-exchange chromatography. Principles of the methods, execution procedures, calculation, and interpretation of results."
Teaching methods
The course includes laboratory exercises
Teaching Resources
The material presented in class will be available on the Elly platform and will be an integral part of the program.
Modules or teaching units
Componenti del latte: aspetti chimici e biologici
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 3
Lessons: 24 hours
Laboratorio di componenti del latte: aspetti chimici e biologici
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 2
Laboratories: 24 hours
Professor(s)
Reception:
To be agreed with the teacher
Office in via Celoria 2, building 21040