- Docente: Luigi Grazia
- Credits: 3
- SSD: AGR/16
- Language: Italian
- Teaching Mode: In-person learning (entirely or partially)
- Campus: Bologna
- Corso: Second cycle degree programme (LS) in Health and Quality of Animal-based Products (cod. 0404)
Learning outcomes
To deepen the knowledges of microbiology for the evaluation of the role developed by the microorganisms in the production of milk and dairy products.
Course contents
The microbiology of raw milk.
Taxonomy and identification of bacteria important in cheese and fermented dairy products.
The physiology and growth of dairy lactic acid bacteria
The genetic of dairy lactic acid bacteria.
Bacteriophages.
Role of yeasts and moulds in dairy products: taxonomy and physiology.
Starter cultures: natural starter and selected cultures.
Readings/Bibliography
Bottazzi V. Microbiologia lattiero-casearia. Edagricole, Bologna, 1993.
Mucchetti G., Neviani E. Microbiologia e Tecnologia Lattiero - Casearie. Tecniche Nuove, Milano, 2006
Teaching methods
Next to the topics treated during the frontal lessons practical exercises of microbiological analyses, of cheesemaking and of sensory analysis are carried out. Visits of study, eventually seminars with external teachers as well as participation to conferences are expected.
Assessment methods
Oral test
Teaching tools
Microbiology laboratory, sensorial analysis laboratory, dairy plant.
Office hours
See the website of Luigi Grazia