Basics of Dairy Technology

Course Description

Interactive e-learning course on the basics of dairy technology. The course is aimed at students at different levels of education, teachers, milk processors, consumers and anyone who wants to acquire new knowledge or refresh existing knowledge. The aim of the course is to provide theoretical knowledge about the basic processes of dairy processing such as fermented milk products, cream, butter and cheese.

At the end of the course, participants will be able to define and understand the stages of primary milk processing (heat treatment, standardisation and homogenisation of milk) and the production of various dairy products such as fermented milk products, cream, butter and cheese; understand the main factors influencing the quality of dairy products; know the parameters of product analysis for quality assessment according to regulations.

Name & Email of Course co-ordinator

Jelena Miocinovic: jmiocin@agrif.bg.ac.rs