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O-UB-14-OTML - Osnovi tehnologije mleka

Course specification
Course title
Acronym O-UB-14-OTML
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 5.0 Status
    Condition - Oblik uslovljenosti
    The goal Acquiring knowledge about the classification of cheeses, the technological process and properties of cheeses; specificity of certain groups of cheeses; defects of cheeses; the skill of managing and making selected cheese types performing analysis and interpreting the results of the quality of cheese, recognizing the specificity of types of cheese, critical thinking, presentation of knowledge.
    The outcome Defines technological production and properties of different dairy products; Understand the factors affecting milk coagulation; understand the differences between the groups of rennet-coagulated cheeses; Understand and explain the changes during cheese ripening; Apply methods and interpret results of quality analysis of dairy products and understand regulations; presents knowledge
    Contents
    Contents of lectures Dairy products classification; Heat treated milk; Fermented dairy products, Production and ripening of cheeses, Processed cheese, Butter, Kajmak
    Contents of exercises Production and analysing of the properties of the selected fermented milk product; Analysis of the influence of various factors on rennet coagulation of milk; Production and testing of the composition of selected types of cheese; Presentation of seminar papers with results obtained during laboratory exercises
    Literature
    1. • Miočinović, J. Osnove tehnologije mleka, skripta, Poljoprivredni fakultet, Univerzistet u Beogradu. • Puđa, P. (2009): Tehnologija mleka I. Sirarstvo - Opšti deo, Poljoprivredni fakultet, Univerzitet u Beogradu. • Miočinović, J., (2015): Praktikum „Tehnologija mleka I“, Poljoprivredni fakultet, Univerzitet u Beogradu. (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    2 2
    Methods of teaching Theoretical lectures; Laboratory exercises; Production of fermented dairy product or cheese in a small dairy processing plant; Presentation of seminar/project
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 5 Test paper
    Practical lessons 5 Oral examination 60
    Projects 30
    Colloquia
    Seminars