14I5IO04 - Hygiene and technology of foodstaff of animal origin 1

Course specification
Course titleHygiene and technology of foodstaff of animal origin 1
AcronymVeterinary Medicine
Type of studyIntegrated academic studies
Lecturer (for classes)
  1. prof. dr Snežana Bulajić
Lecturer/Associate (for practice)
  1. doc. dr Radoslava Savić-Radovanović
  2. doc. dr Tijana Ledina
Lecturer/Associate (for OTC)
    The goalThe course is designed to extend the student’s knowledge and understanding acquired in compulsory study program by directing them to essential and current aspects of milk production and processing and to assessment of safety and quality of milk and milk products.
    The outcomeStudents will be able to understand the basics principles of milk production and processing and requirements for safety and quality of milk products; and also to demonstrate the coherent understanding of milk technology basics and to critically evaluate and perform the assessment of milk quality and safety.
    Contents of lecturesThe influence of health conditions of mammary gland and milk primary processing on technological properties of milk; processing in milk industry with preservation aspect: thermal treatment, fermentation, dehydration and concentration. Microbiological criteria. Determination of shelf-life. Allergens in milk products. The labeling of milk products.
    Contents of exercisesThe examination of milk composition influence on technological properties of milk. Analyses of milk products with respect to microbiological criteria. Detection and enumeration of Listeria monocytogenes. Detection of Salmionella spp. Enumeration of coagulase positive staphylococci in cheese and milk powder. Enumeration of Enterobacteriaceae.
    1. Mijačević Zora Tehnologija mleka-fermentisana mleka i sirevi (Original title)
    2. Stojanovića L, Vere Katić, 2011, Higijena mleka, 3. dopunjeno izdanje, VKS, Beograd (Original title)
    3. Vere Katić, 2007, Praktikum iz Higijene mleka, VKS, Beograd (Original title)
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    Methods of teachingKey concepts will be explained and illustrated in lecturers organized in coherent themed units supplied by major text books and other materials and archived documentations from Department. Practical works will be performed in laboratory and in objects for milk production and processing.
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures10Test paper
    Practical lessons30Oral examination30