Quality and Genuineness of Milk and Dairy Products Dr. John A. Hogenboom Academic Year 2015-2016 Master Science of Agricolture (LM-69) 2 nd course year,

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Presentation transcript:

Quality and Genuineness of Milk and Dairy Products Dr. John A. Hogenboom Academic Year Master Science of Agricolture (LM-69) 2 nd course year, 2 nd semester

Introduction Quality: characteric which expresses how excellent or good 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

Course Program Overview EU regulations on quality control and labelling 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) 510/2006: on the protection of geographical indications and designations of origin for agricultural products and foodstuffs Regulation (EU) 1151/2012: on quality schemes for agrcultural products and foodstuffs

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

Course Program Advanced chemical determinations for dairy products Fatty acids (saturated/unsaturated) (GC) Heat damage (Maillard reactions products) Lactic acid/organic acids Conjugated linoleic acid (CLA) Heavy metals Vitamins …..

Course Program Most frequent adulterations of dairy products sale of reconstituted milk powder as fresh milk “fresh” milk from previously pasteurized milk addition of margarine to cheese to reach legal fat content Detection of reconstituted milk powder in Mozzarella cheese Detection of cow’s milk in buffalo Mozzarella cheese 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 (ALP) Verification of rind addition to grated cheese (peptides) Correct use of lysozyme in G.P. processing …..

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

Lesson schedule Not yet decided For who is interested: send to state the days/hours which would best fit into your study plan Schedule will then be planned on the basis of student’s possibilities