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O-TA-14-SLAD - Tehnologija sladoleda

Course specification
Course title
Acronym O-TA-14-SLAD
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 5.0 Status
    Condition Passed exams from Dairy Chemistry and Physics and Milk processing Oblik uslovljenosti
    The goal Introduction with modern scientific and practical achievements in the classification and characteristics of ice cream and ice cream desserts.
    The outcome Students should show the knowledge / ability to: understand the classification of ice cream; the influence of various factors on the structure of ice cream; perform the proper selection and combination of raw materials and adequate additives for the production of ice cream; the calculation of the ice cream mixture; monitoring and controlling the technological process of ice cream production.
    Contents
    Contents of lectures Introduction: Classification of ice cream; Ice Cream Ingredients: milk components (milk and milk products), non-milk components: vegetable fats, sugars, fruit and fruit products etc; Additives: emulsifiers, stabilizers, colours, humectants; The ice cream process: preparation of the mix, pasteurisation and homogenisation, ageing, freezing, moulding and packing, hardening and cold storage.
    Contents of exercises It will be realized through the laboratory practical work foreseen by the program; students will be trained in carrying out analyzes of ice cream and ice cream desserts, interpretation of the obtained results, determination of sensory characteristics, as well as calculations in the technological process of ice cream production.
    Literature
    1. Goff, H.D. and Hartel, R.W. (2013): Ice Cream. Seventh Edition. Springer Science+Business Media New York.; Marshall, R., Goff, H.D., Hartel, R.W. (2003): Ice cream. Sixt edition. Springer, New York.; Clarke, C. (2004): The Sience of Ice Cream. The Royal Society of Chemistry, Cambridge.; Bylund, G. (2008): Priručnik za mlekarstvo-prevod, Poljoprivredni fakultet Zemun-Beorad..; Carić, M., Milanović, S., Vucelja, D. (2000): Standardne metode analize mleka i mlečnih proizvoda. Prometej, Novi Sad. Stu (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 Teaching will be done through classical lectures, exercises, as well as methods of interactive teaching.
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures 5 Test paper
    Practical lessons 5 Oral examination 60
    Projects
    Colloquia 10
    Seminars 20