| CODE | LAS2057 | ||||||||
| TITLE | The Art and Science behind Cheese Making (including other dairy products) | ||||||||
| UM LEVEL | H - Higher Level | ||||||||
| MQF LEVEL | 6 | ||||||||
| ECTS CREDITS | 4 | ||||||||
| DEPARTMENT | Centre for the Liberal Arts and Sciences | ||||||||
| DESCRIPTION | Milk production began over 6000 years ago when humans started domesticating wild animals. Herbivorous animals like cows, goats and sheep were chosen as they were less dangerous to handle than carnivorous animals and could supply milk, meat and clothing without competing directly with man for nourishment. The production of cheese was most likely discovered by accident during the transport of fresh milk in the organs of ruminants such as sheep, goats and cows. Rennet, the enzyme used to make cheese, is naturally present in the stomachs of ruminants. The leak-proof stomachs were often put to use to store and transport milk and other liquids. Without refrigeration, warm summer heat in combination with residual rennet in the stomach lining would have naturally curdled the milk to produce the earliest forms of cheese. Today the same animals are still bred for milk production with milk and milk products forming an integral component of human nutrition. This study-unit will delve into the science and the art behind the production of cheese and other dairy products like yogurt and butter. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Explain what goes on inside a farm and how quality of milk is ensured; - Describe the science behind the main processing equipment essential for transforming milk into various products; - Describe the basic science behind cheese making; - Appreciate the artisanal aspect to cheese making; - Understand how milk is processed into other fermented milk products including yogurt and butter. 2. Skills: By the end of the study-unit the student will be able to: - Produce fresh cheese and ricotta; - Ferment milk into yogurt; - Process cream into butter. Main Text/s and any supplementary readings: Main Texts: - Bylund G., (2015) Dairy Processing Handbook, 2nd ed., Tetra Pak Processing Systems AB., ISBN 9176111326 Supplementary Readings: - Grassi, M. (2015) Manuale del Casaro, Hoepli, ISBN 9788820370411 - Kosikowski, F. V., Mistry, V. V. (1997) Cheese and Fermented Milk Foods, Vol. I and II, 3rd ed., Kosikowski F. V., ISBN 0965645606 - Candido, A., Fulco, A., Maurici, G., (2001) I Principali Difetti nei Formaggi Tradizionali Italiani, Calderini Edagricole, ISBN 8820647230 - Tamime, A. Y., Robinson, R. K., (2007) Yogurt Science and Technology, 3rd ed., Woodhead Publishing, ISBN 9781845692131 |
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| STUDY-UNIT TYPE | Lecture | ||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Mark Xerri |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
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