Download new technologies for milk processing

Annex № 3
Course programme –2st study cycle
1
Course title
NEW TECHNOLOGIES FOR MILK PROCESSING
2
3
5
Code
Study programme
Organizer of the study program
(Unit or Institute, Chair, Department)
Degree 1st, 2nd, 3rdstudy cycle
6
Academic year / semester
KBHI-203
Quality and safety of food from animal origin
Faculty of biotechnical sciences
Department for technology of animal products
2nd Study Cycle
Number of ECTS
I
II
3
year
semester Credits
8
Teacher
9
Prerequisites
4
Prof. Dr.StefcePresilski,
Assistant Professor GordanaDimitrovska,PhD
Production and processing of milk, milk and
fermented products, cheese
Course objectives:
10
Introduction with new technologies in milk processing
Course contents
11
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.
12
13
14
15
16
17
Learning methods: Individual learning
Total fund of available time:
Time distribution
75 hours
15.1
Lectures
30 hours
15.2
Practicals (lab, auditory)
seminars and teamwork
15 hours
16.1
Project tasks
16.2
Individual tasks
16.3
Self-learning
Teaching activities
Other forms of activities
Form of assessment
hours
10 hours
20 hours
17.1
Tests
80 points
17.2
Seminar work/project (presentation, written and oral)
10 points
17.3
Activity and class participation
to 50 points
from 51 to 60 points
from 61 to 70 points
from 71 to 80 points
from 81 to 90 points
from 91 to 100 points
18
Assessment criteria (points/grade)
19
Requirements for signature and final
examination
20
Language
21
Methods of monitoring of the tuition quality
Reading
Complusory literature
No.
Author
Walstra,P,Wouters
1
Geurts T.M.
22.1
2
22
Fox P.F and
McSweeney
Fox P.F.
3
22.2
Additional literature
No.
Author
1
2
3
10 points
5 (five) (F)
6 (six) (E)
7 (seven) (D)
8 (eight) (C)
9 (nine) (B)
10 (ten) (A)
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
Title
Dairy science and
Tecnology,Second
Edition,
Dairy chemistry
and biochemistry
Cheese:
chemistry
physics and
microbiology
Title
Publisher
Taylor and
Francis,London, New
York
London UK,Blackie
Year
2000
Chapman and Hall –
London
1993
Publisher
1998
Year