In order to pass the course, the student must have active participation in lectures and practical training. The prerequisite for passing the examination is the preparation and defence of a seminar paper on the topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).

The graduate will be able to apply scientific methods of basic and applied research in food hygiene in the commodity milk. He/she will have extensive professional knowledge in many areas of the field of study, which will enable him/her to carry out research and development in his/her areas of professional interest in order to contribute to the extension and generation of new knowledge in the field of milk production and processing for human nutrition. The graduate will formulate new hypotheses and strategies for further research and development of the field of study of veterinary medicine in the food hygiene programme of study. The graduate will be able to independently present the results of research and development in seminar work and, after completing the full university studies, also in publication and lecture form before the professional community in the Slovak Republic and abroad.

Current changes in the current legislation in hygiene and technology of milk and dairy products. The impact of new technologies on milk and dairy ingredients and physico-chemical properties. Heat treatment of milk, technologies and procedures and the effect of temperature regimes on the quality and safety of milk and dairy products. Microbiology of milk and dairy products and relationship to quality and safety. Dairy safety systems and their application in practice. New trends and practices in cheese-making. Importance of specific food labelling in the milk commodity (PDO, PGI, TSG). New methods and procedures for assessing the quality and safety of milk and dairy products. Work in the technological workshop.

CLARK, S., COSTELLO, M., DRAKE, M., BODYFELT, F. Second edition. 2009. The sensory evaluation of dairy products. Springer, 2nd ed., 573s. ISBN 978-0-387-77406-0.

EARLY 1998. The technology of dairy products. 2nd ed. Blackie Academic & professional. ISBN 0-7514-0344-X.

HERIAN, K.: Cheese production. Handbook for small-scale cheese producers and friends of cheese. Róbert Jurových NIKARA, Krupina, 2021. ISBN 978-80-973886-0-7.

MAĽOVÁ, J., SEMJON, B. 2021. Hygiene and technology of milk and dairy products. Technological procedures of production. UVLF in Košice. ISBN 978-80-8077-735-7.

Fox et al.: Dairy chemistry and biochemistry. 2nd ed., Springer 2015. ISBN 978-3-319-14891-5.

SING, A. Zoonoses-Infections affecting humans and animals. Focus on Public Health Aspects. Springer, 2015, 1 143 pp. ISBN 978-94-017-9456-5.

Noordhuizen, J. et al.: Applying HACCP-based quality risk management on dairy farms. WA Publ., 2008. ISBN 978-90-8686-052-4.

MOTERJEMI, Y., LELEVELD, H.: Food safety management. A practical guide for the food industry. Elsevier, 2014. ISBN 978-0-12-381504-0.

KRAUSE, D., HENDRICK, S.: Zoonotic pathogens in the food chain. CABI., 2011. ISBN 978-1-84593-681-5.

DUDRIKOVÁ, E., MICHAELI, E. et al: Foods of specific character. Košice, 2012. ISBN 978-80-80-8077-267-3.

CAC/RCP 57-2004: Code of good hygiene practice for milk and milk products.

Scientific literature published in CC, WoS, Scopus databases (J. Dairy Sci., Food Control).

Scientific and professional literature published in foreign and domestic conference proceedings.

Conditions for completion of course:

In order to pass the course, the student must have active participation in lectures and practical training. The prerequisite for passing the examination is the preparation and defence of a seminar paper on the topic assigned by the supervisor (in the range A-E), which is the result of self-study. The examination is awarded on the basis of an assessment of the knowledge acquired (in the A-E range).

Final assessment:

The subject ends with an exam, based on the defence of the seminar work on a given topic by the guarantor and an oral exam on the given topic. The exam is awarded based on the evaluation of acquired knowledge (in the range A-E).

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