In the framework of the study course “Milk Processing Technology”, students acquire knowledge of importance of processing milk of safe and health products production for consumer. The aim of the course is to create a understanding of the modern production of dairy products. Particular attention is devoted to the development of practical skills for testing of sensory, physicochemical and microbiological quality parameters for dairy products; understanding the causes of product defects; learning the operational principles of technological equipment used in the manufacture of dairy products, including packaging, and measures for product safety monitoring.
- Teacher: Jelena Zagorska