Milk and Dairy Technology

Code

Course teacher

Associate teachers

Status of the course

Course objectives

Acquiring a basic knowledge on
- The chemical composition, nutritive and healthy value of milk and dairy products
- Milk and dairy products processing
- the control of milk and dairy products safety during and after processing
- the work of control laboratory (control of chemical composition, sensory evaluation, microbiological tests)
- cheese production (processing control and quality control)

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

After completing the course, the student will become familiarized with the major concepts of milk and dairy products technology, which includes:
- to determine the chemical compostion and sensory value of milk and dairy products
- to recognize risks factors for milk and dairy products safety
- to apply the knowledge on milk and dairy products processing (yogurth, cheese, fermented milk)
- to apply the knowledge on beneficial microorganisms important in milk and dairy technology in production of fermented products
- to define the nutritive and healthy importance of milk and dairy products in daily diet

Course content broken down in detail by weekly class schedule (syllabus)

1. Introduction. Types of milk. L (1h)
2. Chemical composition of milk: milk fat. L (1h), S (1h)
3. Chemical composition of milk: lactose; proteins in milk. L (2h), S (2h)
4. Chemical composition of milk: enzymes, vitamins, minerals. L (2h)
5. Nutritive value of milk. L (1h), S (1h)
6. Sensory evaluation of milk and dairy products. L (1h)
7. Primary and secondary microorganisms in milk. Types of fermentation proces sin milk and dairy prodcts. L (2h), S (1h)
8. Processing milk. The use of high temperature in milk processing. P (2h), S (1h)
9. The use of membrane separation techniques in milk products. L (1h), S (1h)
10. Fermented dairy products clasiffication. (L1h), S (1h)
11. The role of probiotics in processing of fermented dairy products. L (1h), S (1h)
12. Nutritive and health effects of fermented dairy products. L (2h), S (1h)
13. Introduction to cheese industry. Cheese classification. L (2h), S (1h)
14. Basic knowledge on cheese processing. L (2h)
15. Cogulation process in cheese processing. L (2h)
16. The role of maturation process in cheese production. L (2h), S (1h)
17. Butter processing. Ice-cream processing. L (2h), S (1h)
Laboratory exercises:
- sensory evaluation of milk and dairy products (pasteurized and sterilized milk, fermented milk, yogurts, cheeses)
- microbiological tests (resazurin test, test using methylene blue, rapid cooking test, MILKBACT tests)
- determination of physical and chemical parameteres in milk: density, water content, ash, lactose, protein, fat
- test for pasteurization control (phosphatase test)
- test for antibiotics in milk
- casein isolation
- preparation of casein and albumin types of cheeses
- preparation of yogurt

Format of instruction:

Student responsibilities

Lectures attendance - at least 70% of full schedule; attendance on seminar work – at least 80% of full schedule. To design the seminar work on selected topic