754108 Basics of milk hygiene and technology
- Semester hours
- Lecturer (assistant)
- Domig, Konrad , Mayer, Helmut
- Institute of Food Science
- Offered in
- Sommersemester 2018
- Languages of instruction
Technological important milk constituents (a comprehensive repetition), definition and evaluation of raw milk quality, physico-chemical properties of milk, possible residues and contaminants in milk, raw milk collection systems, flow diagrams of standard milk technologies, hygiene regulations for milk processing, good manufacturing practice of various standard milk products.
Manufacturing procedures of most relevant dairy products (e.g., liquid milk, fermented milk, cream, butter, milk powder, fresh cheese, ripened cheese, and processed cheese).
- Previous knowledge expected
- Objective (expected results of study and acquired competences)
After having successfully completed this course, students will be familiar with the basic principles of dairy hygiene and technology, and are able to apply this knowledge in practice. They will know the basics of milking procedures, and their effects on bacterial cell count and the diversity of microbiota in raw milk. …..
Students will have basic knowledge and competence in the area of dairy technology, and they know the most important milk constituents and their technological properties. In addition, students learn about the basic treatment of milk, and the manufacturing procedures of most relevant dairy products (e.g., liquid milk, fermented milk, cream, butter, milk powder, fresh cheese, ripened cheese, and processed cheese), and will be able to use these skills also in specialized lectures and practical courses.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.