Quality and Genuineness of Milk and Dairy Products Dr. John A. Hogenboom Academic Year 2017-2018 Master Degree in Agricultural Sciences (G58) 2nd course year, 2nd semester

Introduction Quality: characteric which expresses how good or excellent something is For food: High nutritional value / high contents of nutrients Low damage due to processing Absence of undesired, harmful or toxic components Genuineness: the fact of being authentic, not adulterated / possessing the claimed characteristic, quality, or origin Food quality and genuineness must be demonstrated → LABORATORY ANALYSES Food quality and genuineness must be communicated to consumers → LABELLING

Program Overview EU regulations on labelling and quality control of food products Analytical tools suitable to control chemical, biochemical and technological quality and genuineness of milk and derived food products Frauds in the dairy field and methods to detect and/or prevent them Product characterisation on the basis of chemical and biochemical parameters Class lessons will be integrated with laboratory visits

Course Program Legal aspects of food labelling Regulation (EU) 1169/2011: on the provision of food information to consumers Regulation (EC) 1924/2006: on nutrition and health claims made on food Regulation (EC) 510/2006: on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

Course Program Basic chemical determinations for dairy products Proteins and nitrogen fractions (NCN, NPN) (Kjeldahl; Dumas) Fat (Röse-Gottlieb; Gerber) Lactose/reducing sugars (HPLC; Fehling) Minerals (salt, Ca, K…) ….. Rapid I.R. methods: the Milkoscan

Course Program Advanced chemical determinations for dairy products Fatty acids (saturated/unsaturated) (GC) Alkaline phosphatase (enzymatic determination) Heat damage (products of Maillard reaction, HPLC) Residues Vitamins Heavy metals

Course Program Most frequent adulterations of dairy products sale of reconstituted milk powder as liquid milk “fresh” milk from previously pasteurized milk addition of extraneous lipids to dairy products in order to reach legal fat content Detection of reconstituted milk powder in Mozzarella cheese Detection of cow’s milk in buffalo and in ewe’s or goat’s milk cheese

Course Program Product characterisation Evaluation of cheese typicalness (FAA, IEC) Verification of ripening duration (pyro-glutamyl-γ3-casein) Verification of milk heat treatment in raw milk cheeses (ALP) Verification of rind addition to grated cheese (peptides) …

Final examination Study material Examination Students’ notes Slides of the lessons Internet sites indicated during lessons Examination Examination will be oral Based on student’s knowledge of the subject’s matter NOT on its knowledge of the English language