今日黑料

Milk production began over 6000 years ago when humans started domesticating wild animals. Herbivorous animals like cows, goats and sheep were chosen as they were less dangerous to handle than carnivorous animals and could supply milk, meat and clothing without competing directly with man for nourishment.

The production of cheese was most likely discovered by accident during the transport of fresh milk in the organs of ruminants such as sheep, goats and cows. Rennet, the enzyme used to make cheese, is naturally present in the stomachs of ruminants. The leak-proof stomachs were often put to use to store and transport milk and other liquids. Without refrigeration, warm summer heat in combination with residual rennet in the stomach lining would have naturally curdled the milk to produce the earliest forms of cheese. Today the same animals are still bred for milk production with milk and milk products forming an integral component of human nutrition. This study-unit will delve into the science and the art behind the production of cheese and other dairy products like yogurt and butter.

Method of Assessment

Main Reading List

• Bylund G., (2015) Dairy Processing Handbook, 2nd ed., Tetra Pak Processing Systems AB., ISBN 9176111326

Supplementary Reading List

• Grassi, M. (2015) Manuale del Casaro, Hoepli, ISBN 9788820370411
• Kosikowski, F. V., Mistry, V. V. (1997) Cheese and Fermented Milk Foods, Vol. I and II, 3rd ed., Kosikowski F. V., ISBN 0965645606
• Candido, A., Fulco, A., Maurici, G., (2001) I Principali Difetti nei Formaggi Tradizionali Italiani, Calderini Edagricole, ISBN 8820647230
• Tamime, A. Y., Robinson, R. K., (2007) Yogurt Science and Technology, 3rd ed., Woodhead Publishing, ISBN 9781845692131