Technologies of milk and dairy products

The aim of this course is to:

1. Present the preservation principles, main technologies and equipment applied by dairy industry
2. Describe the key quality properties of raw milk in relation with the quality of dairy products
3. Analyze the composition of milk and dairies: fermented milks, cheese, butter and ice-cream
4. Describe the characteristics of side streams and means of valorization
5. Describe best practices and safety managements systems applied by dairy industry