14I5O03 - Milk hygiene and technology
| Course specification | ||||
|---|---|---|---|---|
| Course title | Milk hygiene and technology | |||
| Acronym | 14I5O03 | |||
| Study programme | Veterinary Medicine | |||
| Module | ||||
| Type of study | Integrated academic studies | |||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 6.0 | Status | obligatory | |
| Condition | Basics of hygiene of food of animal origin | Oblik uslovljenosti | ||
| The goal | ntroducing students with theoretical and practical importance of hygiene and technology of milk and acquiring the knowledge necessary for inclusion in the food safety system, and making independent decisions about health safety of milk and dairy products, as well as estimates of the conditions for the production and processing of milk. | |||
| The outcome | The student needs to know the composition and physico-chemical properties of milk, microbiological and chemical hazards that may arise in the milk; the conditions of milk production and processing of milk products, the evaluation of health safety of milk and milk products; to understand the processes of production and processing of milk | |||
| Contents | ||||
| Contents of lectures | The morphology of the mammary gland. Physiology of lactation. The composition and physico-chemical properties of milk. Husband krava.Primarna processing and transportation of milk. Microflora of milk. Mastitisi.Bolesti borne milk. Chemical contaminants in breast milk. Hazard Analysis and Critical Control points.Termička processing mleka.Fermentacioni processes. Technological processes that lead to an increase in dry matter and fat. | |||
| Contents of exercises | Determining disorders in secretion of milk. Determination of aerobic bacteria. Index and indicator microorganisms. Pathogenic bacteria. Residues of veterinary drugs. Hygiene of surfaces and packaging. Control of the declaration. The strength of the rennet. The quality of fermented products, cheese, butter and milk powder. | |||
| Literature | ||||
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| Number of hours per week during the semester/trimester/year | ||||
| Lectures | Exercises | OTC | Study and Research | Other classes |
| 4 | 2 | |||
| Methods of teaching | Lectures with interactive learning, with the use of audio-visual methods (PowerPoint presentation). Practical work is carried out in a laboratory for testing the composition and physico-chemical properties of milk and dairy products, laboratories for microbiological testing of milk and milk products and in dairy plants. | |||
| Knowledge score (maximum points 100) | ||||
| Pre obligations | Points | Final exam | Points | |
| Activites during lectures | 10 | Test paper | 20 | |
| Practical lessons | 10 | Oral examination | 30 | |
| Projects | ||||
| Colloquia | 30 | |||
| Seminars | ||||