Benucci Ilaria
(syllabus)
- Bovine and sheep milk. Chemical composition; drinking milk; thermal and technological treatments (pasteurization, sterilization and special treatments); the cheese-making process by rennet and acid coagulation. Production of milk derivatives.
- Meat. Fresh meat preservation technologies (refrigeration, freezing); beef and pork processing technologies; innovative cooking techniques at low temperature.
- Eggs and egg products. Egg composition; shell, albumen and yolk; freshness parameters; commodity classes; egg preservation and processing technologies; egg products production technologies and related application sectors.
(reference books)
- Lecture notes - Igiene e tecnologie degli alimenti di origine animale di Colavita. Editore: Le Point Veterinaire
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