Download new technologies for milk processing

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