Milk Composition & Processing - Milk Composition, Hygiene & Reception

Course Description

This course has been developed by the teachers of the Dairy Vocational School for workers in the dairy industry and lifelong learning.

The aim of this course is to provide theoretical and practical knowledge about the composition of milk, the hygiene aspect of milk production and processing, basic knowledge about microorganisms in milk and milk reception. The practical part of the course is based on laboratory analysis of milk composition.

Learning outcomes include the following: – knowledge of the composition and properties of milk, microorganisms and starter cultures in milk processing; knowledge of milk composition analysis and microbiological quality and safety in milk reception; understanding of the basic principles of the HACCP system in the dairy industry.

Name & Email of Course co-ordinator

Jelena Miocinovic: jmiocin@agrif.bg.ac.rs
Nenad Djordjevic: nenaddjordjevic2@gmail.com