| Ansvarligt institut | Institut for Fødevarevidenskab | ||||||||||||||||||
| English Title | Dairy Microbiology | ||||||||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 2. år | ||||||||||||||||||
| Varighed | En blok | ||||||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||||||
| Eksamen | Sluteksamen mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: Description of Examination: Individual oral exam (20 min. incl. evaluation) general knowledge within starter and non-starter cultures and adventious microflora (including patogens and spoilage microorganisms) will be tested. 7-trinsskala, intern censur | ||||||||||||||||||
| Forudsætninger for indstilling til eksamen | Practical reports accepted | ||||||||||||||||||
| Rammer for Undervisning | Lectures and practicals are throughout the available period. One excursion. | ||||||||||||||||||
| Blokplacering | Block 2 Ugestruktur: C | ||||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||||
| Anbefalede forudsætninger | 270112 Fermented Food and Beverages | ||||||||||||||||||
| Obligatoriske forudsætninger | 270017 or 270112 | ||||||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||||||
| Kursusindhold | |||||||||||||||||||
| The cource will contain lectures on: Raw milk microflora. Sweet dairy products microflora. Pathogenic and spoilage microflora. Primary (Lactic acid bacteria) and secondary (Yeasts, molds, propionibacterium, red smear microflora, LAB ripening cultures) starter cultures microflora. Bacteriophage and bacteriophage resistance. Role of starter culture physiology on growth and end products (aroma formation, proteolysis, glycolysis, amino acid catabolism) Non-starter lactic acid bacteria, adjunct cultures and their role in cheese ripening. Laboratory excersises will include: Raw milk microflora Charaterization of microflora in fermented dairy products using culture and culture independent techniques. Detection and propagation of bacteriophages from dairy products. Influence of starter culture propagation conditions on starter composition and activity. An excursion to a starter company will be included. | |||||||||||||||||||
| Undervisningsform | |||||||||||||||||||
| The course will have lectures and practical laboratory exercises throughout the 8 week period. Group report from laboratory exercise on microflora in fermented dairy products should be handed in and accepted. Practical laboratory exercises also complement previous knowledge obtained from 'Lactic Acid Bacteria Microbiology' or 'Fermented Foods and Beverages' An excursion to a starter company will be included. | |||||||||||||||||||
| Målbeskrivelse | |||||||||||||||||||
| The course is obligatory for the M.Sc. Dairy Science specialization. The aim of the course is to give the students a thorough knowledge of raw milk microflora, and microflora in sweet milk products as well as on microflora in starter cultures. Focus will be on primary and secondary starter cultures for dairy products, including the adventious microflora associated with cheese. Through lectures and laboratory exercies the course will also give the students additional knowledge on microbiological analysis on organisms relevant for dairy products. Knowledge of the most important spoilage and patogens in dairy products has also been obtained. After completing the course the student should be able to: Knowledge: Describe the composition of starter cultures and their use in dairy products. Describe the secondary, adjunct and adventious microflora found in cheese and their biochemical role in cheese ripening. Comprehend role of physiology of starter, secondary starter, adjunct cultures and non-starter bacteria in fermented dairy products. Comprehend principles for starter production. Display knowledge on culture dependent and culture independent techniqes for quantification of microorganisms from dairy products. Skills: Apply principles for species and strain identification of dairy organisms. Analyse dairy product for relevant microorganisms using classical and molecular biology based methods and evaluate the putative source of them. Compare literature information with own obtained data. Competences: Able to find, use and evaluate dairy microbiology literature in relation dairy fermentation processes. Cooperate with fellow students about literature and practical laboratory work. Communicate and evaluate own data in relation to literature in writing and orally. | |||||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||||
| S. Salminen, A. von Wright, & A. Ouwehand. Lactic Acid Bacteria, Microbiological and functional aspects. 3. ed. Marcel Dekker 2004 (selected chapters) Reviews and Original litterature Overhead and notes Laboratory manuals | |||||||||||||||||||
| Kursusansvarlig | |||||||||||||||||||
| Finn Kvist Vogensen, fkv@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 353-33211 | |||||||||||||||||||
| Studienævn | |||||||||||||||||||
| Studienævn LSN | |||||||||||||||||||
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