Products and Regulations in Dairy Production
Unidad 1: Leche e Industrias Lácteas
Unidad 6: El queso, mantequillas y cremas
Unidad 3: Carbohidratos
Unidad 5: Leches concentradas y leche en polvo
Unidad 4: Recogida y transporte de la leche cruda, pasteurización y esterilización
Unidad 2: Lípidos de la Leche
Introduction to milk and dairy industries.
Basic composition, nutritional value, and physical properties of milk.
Processing in dairy industries, including collection, pasteurization, homogenization, packaging, and distribution.
Dairy products such as milk, cheese, yogurt, butter, and cream.
Quality and food safety, addressing quality control, hygiene, good manufacturing practices, as well as traceability and labeling.
Challenges and trends in the dairy industry.
Introduction to milk lipids.
Composition of lipids, including fats, phospholipids, and sterol esters.
Functions and applications of milk lipids.
Challenges and future directions in the study of dairy lipids.
Introduction to carbohydrates.
Types of carbohydrates, such as simple sugars, starches, and dietary fibers.
Carbohydrate metabolism and importance in the diet.
Nutritional considerations and future challenges related to carbohydrates.
Process of collecting raw milk, including manual and mechanical milking, as well as transportation in tanker trucks.
Methods of pasteurization and sterilization, with their respective advantages and disadvantages.
Regulations and good practices related to sanitary regulation, cleaning, and disinfection in the dairy industry.
Production process of concentrated milks, such as evaporated and condensed milk.
Production process of powdered milk, from reception and preparation to drying and post-processing.
Impact on quality and food safety, considering international and national regulations.
Production process of cheese, butter, and creams.
Types and uses of each dairy product.
Regulations and good practices related to the production of cheese, butter, and creams, and their impact on quality and food safety.