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7Annex № 3 Course programme –2st study cycle 1 Course title 2 3 Code Study programme Organizer of the study program (Unit or Institute, Chair, Department) 4 5 Degree 1st, 2nd, 3rdstudy cycle 6 Academic year / semester 8 Teacher 9 Prerequisites NEW TECHNOLOGIES FOR MILK PROCESSING FPSI-1.4.6 Livestock production Faculty of biotechnical sciences Department for technology of animal products 2nd Cycle Professional Study I year I semester 7 Number of ECTS Credits 3 Prof. Dr.StefcePresilski, Assistant Professor GordanaDimitrovska,PhD Production and processing of milk, milk and fermented products, cheese Course objectives: 10 11 12 13 14 15 16 17 18 Introduction with new technologies in milk processing. Course contents Lectures: Milk as raw material for production of various kind of dairy products. Colostral and normal milk. Milk of unconventional and conventional sources (comparative characteristics).Standardization of milk fat and dry matter. Pasteurization, homogenization, packaging and transportation of final milk products. Modern technologies for production of liquid milk products. Modern technologies for production of traditional and probiotic dairy sour products. Modern technologies for production of traditional and dessert cheese and dairy desserts. Membrane procedures for concentration of milk and whey. Practical training: Quantitative and qualitative analysis of milk and dairy products. Determining of proteins, soluble and insoluble nitrogenous materials with the Kjeldahl method. Gravimetric determination of lactose in milk and dairy products. Spectophotometric determination of minerals. Determination of residues with gas chromatography. Determination of amino acids. Determination of fatty acids in milk and dairy products. Learning methods:individual learning Total fund of available time: 75 hours Time distribution 15.1 Lectures 30hours 15.2 Practicals (lab, auditory) seminars and teamwork 15hours 16.1 Project tasks 16.2 Individual tasks 10hours 16.3 Self-learning 20hours Teaching activities Other forms of activities Form of assessment 17.1 Tests 17.2 Seminar work/project (presentation, written and oral) 17.3 Activity and class participation to 50 points from 51 to 60 points from 61 to 70 points Assessment criteria (points/grade) from 71 to 80 points from 81 to 90 points from 91 to 100 points hours 80points 10points 10points 5 (five) (F) 6 (six) (E) 7 (seven) (D) 8 (eight) (C) 9 (nine) (B) 10 (ten) (A) 19 20 21 Requirements for signature and final examination According the Rulebook for conditions, criteria and rules for enrollment and study the second cycle studies at the University "St. Kliment Ohridski "- Bitola English Self-evaluation of the study program after each academic year Language Methods of monitoring of the tuition quality Reading Complusory literature No. Author Title Walstra,P,W Dairy science outers and 1 Geurts Tecnology,Second T.M. Edition, 22.1 22 2 Fox P.F and McSweeney Fox P.F. 3 22.2 Additional literature No. Author 1 2 3 Dairy chemistry and biochemistry Cheese: chemistry physics and microbiology Title Publisher Taylor and Francis,London, New York Year 2000 London UK,Blackie 1998 Chapman and Hall – London 1993 Publisher Year