AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Dairy Science

Content

LECTURES
− Composition, structure and variability of milk. Production and exploitation of milk.
− Biosynthesis and secretion of milk.
− Fat and structure of fat globule.
− Proteins. Structure and destabilization of casein micelles
− Lactose, physicochemical properties of particular importance for the Dairy
− Salts. Distribution in various phases of milk and equillibria changes.
− Minor lipids, vitamins, enzymes
− Microorganisms of raw milk. Sources of contamination.
− Growth and metabolic activity of microorganisms in milk. Mastitis / antibiotics.
− Properties of milk: organoleptic characteristics, acidity and buffering capacity, density and specific gravity, redox potential.
− Factors affecting milk yield and composition: genetic, physiological and environmental.
− Measures to improve the quality of raw milk. Adulteration of milk. Storage of raw milk.
− Effect of processing on the characteristics of raw milk.
− Small ruminants’ milk.

LABORATORY EXERSICES
− Introduction. Legislation, regulations, sampling and treatment of raw milk samples. Organization of analysis scheme for raw milk before processing.
− Milk composition -I (fat and moisture, reference methods)
− Milk composition -II (ash and chloride, reference methods)
− Milk composition -III (lactose, reference method)
− Milk composition -IV (total protein, casein, serum proteins, reference methods)
− Physical properties of milk I (pH and titratable acidity)
− Physical properties of milk II (density and freezing point)
− Microbiological quality of raw milk I (total mesophilic counts and coliforms, reference methods)
− Microbiological quality of raw milk II (routine methods)
− Detection of mastitis and somatic cells counts.
− Detection of antibiotics
− Automated (routine methods) for raw milk analysis
− Problem solving

Learning results

The course Dairy Science is a basic prerequisite for the courses Dairy Technology I and Dairy Technology II – Cheese Science.
The aim of the course is to provide current scientific knowledge about the components, the properties and the complex interactions that occur in milk.

Upon successful completion of this course the students will be able to:

  • be aware of the composition, structure, microbiota and physical properties of raw milk, the effect of the typical processing on them.
  • be aware of the analytical methodology for the evaluation of the quality of raw milk utilized as a raw material for the food manufacturing sector.
  • have acquired critical thinking skills needed to solve problems related to raw milk either as biological or as raw material for the food industry.

Bibliography

Selections of textbooks that are available through the online service "EVDOXOS"
− Kaminarides S. and Moatsou G. [Dairy Science], Embryo Publications, Athens 2009. In Greek.

Other suggestions
− Walstra, P., Wouters, J.T.M. & Geurts, T. J., Dairy Science and Technology. CRC- Taylor & Francis. 2006.
− Park Y.W.& Haenlein G.F.W., Milk and Dairy Products in Human Nutrition. Wiley-Blackwell, UK, 2013.

Scientific Journals:
Journal of Dairy Science
Journal of Dairy Research
International Dairy Journal
International Journal of Dairy Technology
Food Chemistry
LWT
Foods
Dairy

Faculty

00302105294630
mg@aua.gr
Professor in Dairy ScienceEducation: PhD in Dairy Technology, Agricultural University of Athens, Diploma in […]

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram Skip to content