AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Dairy Technology I

Content

Lectures:
1. Introduction. Greek, European Union and world dairy sector.
2. Raw milk production and management, transport and quality control.
3. Design dairy plants and dairy equipment
4. Mechanical and thermal treatments of milk (cleaning, centrifugation, homogenization, - standardization, pasteurization, sterilization).
5. Technology for manufacturing condensed milk and milk powder manufacture.
6. Technology of fermented milk products (yogurt, buttermilk, kefir, etc.),
7. Ice cream technology
8. Technology of milk fat fraction products (cream, butter, anhydrous milk fat, butter oil).
9. Membrane Separation Technology in Dairy Processes
10. New technologies and product development in dairy industry
11. Technology of dairy products with probiotic microorganisms
12. Effect of various treatments on the characteristics of dairy products.
13. Milk and milk products packaging. Legislation of milk and its products

Laboratory courses/exercises:
1. Milk industry equipment (presentation of the pilot units of the Dairy Laboratory)
2. Mechanical Milking. Visiting facilities of milking installations
3. Indicators for Heat Treatment of Milk
4. Homogenization: Milk Homogenization Control / homogenizers
5. Milk Fat products: centrifugation, standardization of milk and its products
6. Physicochemical characteristics of milk cream. Analyses
7. Butter/butter oil production
8. Visit to a milk industry
9. Physicochemical characteristics of butter. Analyzes
10. Ice cream production
11. Production of fermented milk products (yogurt)
12. Fatty acid composition of dairy products

Learning results

The course material aims to provide up-to-date scientific knowledge about the transformation of milk into milk products (except cheese). Specifically, it refers to mechanical, chemical and microbiological processes that take place during the production process of dairy products (heated milk, milk powders, fermented milks, cream, butter and ice cream products), so that the student acquires a comprehensive understanding of the processes and critical parameters of the production of these products as well as the interpretation of the principles on which each process is based.
Upon successful completion of the course, the student will be able to:

  • Have the critical thinking and skills required to manage milk intended for production and quality control of dairy products.
  • Know the tools and techniques of the management and production process of dairy products.
  • Interpret problems and invent ways to deal with them.
  • To create and present a design in a case study, working with his fellow students.

Bibliography

Selections of textbooks that are available through the online service "EVDOXOS"
• Zerfirides G,. Technology of Dairy Products. Yahoudis Publications: Thessaloniki, 2001.
• Mantis A., Papageorgiou D., Fletouris D & Angelidis A. Hygiene and Technology of Milk and Products, Kyriakidis Publications S.A. 2015, ISBN 978-960-602-017-9

Other suggestions books
• Dairy Processing Handbook. Tetra Pack Processing Systems AB S221 86 Lund, Sweeden.
• Walstra P., Vouters J. & Geurts, T. (2006) Dairy Science and Technology, 2nd Ed., CRC Press - Taylor & Francis Group
• Puniya A.K. (2016) Fermented milk and dairy products. CRC Press – Taylor & Francis Group
• 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
− Dairy Science and Technology
− International Journal of Dairy Technology
− Innovative Food Science and Emerging Technologies
− Foods
− Dairy

Faculty

2105294680
catmos@aua.gr
Assistant professor in Dairy Science & Technology

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.
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