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

Course specification
Course title		Hygiene and technology of foodstaff of animal origin 1
Acronym		14I5IO04
Acronym		Veterinary Medicine
Module
Type of study		Integrated academic studies
Lecturer (for classes)		prof. dr Snežana Bulajić
Lecturer/Associate (for practice)		prof. dr Snežana Bulajić doc. dr Tijana Ledina as. dr Jasna Đorđević
Lecturer/Associate (for OTC)
ESPB		4.0	Status
Condition		None
The goal		The 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 outcome		Students 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
Contents of lectures		The 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 exercises		The 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.
Literature
Mijačević Zora Tehnologija mleka-fermentisana mleka i sirevi (Original title) Stojanovića L, Vere Katić, 2011, Higijena mleka, 3. dopunjeno izdanje, VKS, Beograd (Original title) Vere Katić, 2007, Praktikum iz Higijene mleka, VKS, Beograd (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		Key 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 obligations		Points	Final exam	Points
Activites during lectures		10	Test paper
Practical lessons		30	Oral examination	30
Projects
Colloquia		10
Seminars		20