Conditions for passing the course: The basic condition for passing the subject is participation in lectures and active 100% participation in practical exercises. A student may miss three exercises per semester from the relevant subject, of which one exercise can be missed without compensation; the rest must be replaced, as a rule, in the first three weeks from the end of the semester.Full active participation and discussion during laboratory practices and lectures. Acrediting practical lessons: notes and received results from practical laboratory testing of milk and milk products in written form from each laboratory testing.

Learning outcomes: Students gain advanced theoretical knowledge of dairy issues and acquire practical skills in assessing the safety and quality of milk. By completing the course after graduation, they will be able to provide professional advice on the issue of milk production and processing, including the provision of safety systems in the extraction of milk and its further processing.

Brief outline of the subject: hygiene of primary milk production; essential and complementary components of milk; legislative requirements for milk and milk products; basic technologies of production of a range of dairy products laboratory diagnostics of milk and dairy products.

THE PROGRAMME OF LECTURES

1. Milk definition, nutritive value. Milk animals. Factors influenced the milk composition. Composition of milk: water, lactose, minerals, vitamins, enzymes, citric acid, etc.

2. Milk composition.

3. Physico-chemical properties of milk.

4. Microbiology of the milk. Milk products and human health. Inhibiting agents in milk. Mastitis – definition, clinical signs of mastitis, causating agents, treatment, residues, milk evaluation Physico-chemical properties of milk.

5. Basic operation on dairy farm. Principles of Good manufacturing practice, Good hygienic practice and HACCP system in a dairy industry.

6. Sanitation in a dairy industry. Ecology in dairy industry.

7. Basic operations used in dairy plant. Manufacturing process of consumer’s milk - storage, clarification, separation, and homogenization. Packaging material in dairy industry. HACCP.

8. Manufacturing process of cheeses. HACCP.

9. Manufacturing process of cream and butter. HACCP.

10. Manufacturing process of fermented milk products (sour cream, yoghurt, acidophilus milk, kefir)

11. Manufacturing process of dried milk, evaporated milks, and ice cream. HACCP.

12. Ewe´s milk and milk products. HACCP.

13. Goat´s milk and milk products. HACCP.

THE PROGRAMME OF LABORATORY PRACTICES

No. 1

Safety of the work in the laboratory. Conditions for credit. Hygienic requirements for dairy farms, lactating animals, milking and storage of raw milk according to the legislation. Technical standards for raw cow’s milk. Payment for the raw cow´s milk. Treatment of raw milk after milking. Sampling of milk and milk products, treatment of samples. HACCP system on dairy farms and dairy factories.

No. 2

Filter test for detection of milk impurities. Determination of fat content. Determination of protein content.

No. 3

Determination of lactose content. Determination of chloride ions in milk.

No. 4

Determination of milk acidity (pH, titratable acidity). Determination of milk density by lactometer.

 

No. 5

Microbiology of milk and milk products. Test used in dairy microbiology. Residues in milk. Test for milk residues monitoring

No. 6

Principle of milking, hygiene of milking, sanitation, milk sampling (video film). Sanitization in dairy industry – principles, Good manufacturing practice, HACCP. Determination of the sufficient cleaning and disinfection – tests used in dairy industry. Basic processing on dairy plants (videofilm).

No. 7

Organoleptic properties of milk. Control quality of raw milk (resasurine, reductase tests, bromthymole test). Examination of milk from cows suffering with mastitis (N-mastitis test, Chloride ions in milk, chlorine-sugar number of milk). Test for sufficient milk heat- treatment.

Laboratory investigation of consumer’s liquid, heat-treated milk.

No. 8

Laboratory investigation of cheeses.

No. 9

Laboratory investigation of cream and butter.

No. 10

Laboratory investigation of fermented milk products (sour cream, yoghurt, acidophilus milk, kefir).

No. 11

Laboratory investigation of dried milk products. Laboratory investigation of evaporated milks. Laboratory investigation of ice cream.

No. 12. - 13.

Sheep and Goat farming and GMP, GHP and HACCP. Legislation. Videofilm. Technological excercise of laboratory manufacturing of fresh cheese.

CREDIT

RANGE OF QUESTIONS FOR STATE EXAM:

1. Composition of milk, nutritive value of milk and milk products, physico-chemical properties of milk. Milk products and human health.

2. Payment for the milk and legialation.

3. Microbiology of raw milk and milk products (desirable, undesirable microorganisms, pathogens).

4. Inhibiting agents in dairy industry (additives, contaminants, radionuclides).

5. Milk handling on the farm.

6. Sanitization process in dairy industry.

7. Principles of HACCP system in dairy industry.

8. Clarification , separation, homogenization, standardization of milk.

9. Heat treatment of milk and packaging.

10. Consumer´s milk and cream -definition and description, manufacturing, defects, HACCP.

11. Fermented milks - definition and description, manufacturing, defects, HACCP.

12. Cheeses - definition and description, manufacturing, defects, HACCP.

13. Butter - definition and description, manufacturing, defects, HACCP.

14. Concentrated milk products and ice creams (dried milk powder; condensed and evaporated milk - definition and description, manufacturing, defects, HACCP).

15. Ewe’s milk, goat’s milk and buffaloes milk and milk products (basic technical requirements, quality, defects, manufacturing, HACCP).

1. Eva Dudriková: Practical excercises from hygiene and technology of milk and milk products. UVM in Košice, 2008. ISBN 978-80-8077-117-1.

2. Eva Dudriková: Food hygiene and technology I (milk). UVM in Košice, 2012.

3. Legislation.

4. Lectures and practical excercises.

Content prerequisite:

The subject deals with the study of cow, sheep's and goat's milk in terms of its acquisition and processing technology. Students will gain basic knowledge in the field of dairy farming in Slovakia, are acquainted with the history and present of milk production, learn to navigate the relevant EU and Slovak legislation, acquire practical skills in the technology of production and processing of milk, cheese and sour-milk products, and acquire skills in laboratory examination of product quality and safety.

Continuous assessment:

During the practical exercises, students must demonstrate practical skill in making cheese, butter and sour-milk products in the laboratory conditions of a technology workshop for milk. They must draw up protocols from the results of each practical exercise into their notebooks. The respective teacher at the end of the exercise will evaluate these.

Conditions for completion of course:

Conditions for passing the course: The basic condition for passing the subject is participation in lectures and active 100% participation in practical exercises. A student may miss three exercises per semester from the relevant subject, of which one exercise can be missed without compensation; the rest must be replaced, as a rule, in the first three weeks from the end of the semester.Full active participation and discussion during laboratory practices and lectures. Acrediting practical lessons: notes and received results from practical laboratory testing of milk and milk products in written form from each laboratory testing.

Final assessment:

The condition for successful completion of the subject is the acquisition of credit, namely the so-called transfer exercise, in which the student chooses a question from the practical exercises completed during the semester. Based on the chosen issue, he will take a practical exam and discuss the results with the examiner. In the case of teaching "online" (unfavourable epidemiological situation), the student receives credit based on the results of a written test in the Moodle system.

The subject is taught in the winter semester. The subject cannot be attended by pregnant female students.