O-TA-14-TML1-13 - Tehnologija mleka 1
| Course specification | ||||
|---|---|---|---|---|
| Course title | ||||
| Acronym | O-TA-14-TML1-13 | |||
| Study programme | ||||
| Module | ||||
| Type of study | ||||
| Lecturer (for classes) | ||||
| Lecturer/Associate (for practice) | ||||
| Lecturer/Associate (for OTC) | ||||
| ESPB | 6.0 | 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 different cheese types Understands the production and ripening of cheeses; explains the influence of factors on the production and ripening of cheese, applies analytical methods of analyzing the composition and quality of cheeses and interprets the results, knows how to recognize and understand the potential cheese defects; presents acquired knowledge in the form of presentations. | |||
| Contents | ||||
| Contents of lectures | Introduction in cheesemaking; Preparation of milk for cheese production; Rennet coagulation; Syneresis; Final phases of cheese production; Salting; Cheese ripening; Properties, production and ripening of cheese groups; Acid coagulated cheeses; Processed cheese | |||
| Contents of exercises | Examination of rennet coagulation and syneresis factors, Production and examination of composition and quality parameters of cheeses, Analysis of proteolytic parameters of cheese ripening, Production and examination of composition of processed cheeses, Presentation of seminar papers and colloquium | |||
| Number of hours per week during the semester/trimester/year | ||||
| Lectures | Exercises | OTC | Study and Research | Other classes |
| 3 | 2 | |||
| Methods of teaching | Theoretical lectures; Laboratory exercises; Cheese production in a small dairy processing plant; Tour of industrial dairy processing plants; 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 | ||||
| Colloquia | 20 | |||
| Seminars | 10 | |||