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Quality and Genuineness of Milk and Dairy Products

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Presentation on theme: "Quality and Genuineness of Milk and Dairy Products"— Presentation transcript:

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

2 Introduction Quality: measure which expresses how excellent or good something is For food: Nutritional value / healthiness Digestibility / low damage due to processing Safety / absence of undesired, harmful or toxic components Genuineness: the fact of being authentic, not adulterated / possessing the claimed characteristics, qualities, or origin Food quality and genuineness must be demonstrated → LABORATORY ANALYSES Food quality and genuineness must be communicated to consumers → LABELLING

3 Course Program Overview
EU regulations on labelling and quality control 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 characterization on the basis of chemical and biochemical parameters Class lessons will be integrated with laboratory visits

4 Course Program Legal aspects of food labelling and quality control
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

5 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) Minerals (Ca, salt…) pH and acidity Density Rapid methods based on I.R. spectrometry: the Milkoscan

6 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 Residues …..

7 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 …..

8 Course Program Product characterisation
Evaluation of cheese typicalness (FAA, IEC) Verification of ripening duration (pyro-glutamyl-γ3-casein) Verification of milk heat treatment (ALP) Detection of rind addition to grated cheese (peptides) Correct use of lysozyme in G.P. processing …..

9 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

10 Lesson schedule Thursday 1:30-4:30 p.m., in classroom C06 (new bulding) For who is interested: If lesson schedule is a problem for you: send an to or phone at state the days/hours which would best fit into your study plan Schedule will then be planned on the basis of student’s possibilities

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