MILK HYGIENE

Course ID: MWW-SE>MILKHYG
Course title: MILK HYGIENE
Semester: 8 / Spring
ECTS: 2
Lectures/Classes: 15 / 30 hours
Field of study: Veterinary Medicine
Study cycle: 1st cycle
Type of course: compulsory
Prerequisites: Food law.
Contact person: dr Krystyna Morzyk krystyna.morzyk@upwr.edu.pl
Short description: The goal of the course is to learn the student current knowledge on milk testing as a raw material for the dairy industry. To present the principles of surveillance of processing plants as well as quality and safety management systems of dairy products, and the technology used in dairy plants.
Full description: Milk as main raw material in dairy industry. Determination of milk quality. Physicochemical properties of milk. Determination of milk fat content. Nitrogenous milk compounds. Milk microflora. Technological processes in dairy production. Thermal treatment of milk. Homogenization and pasteurization efficiency. Somatic cell counting. Inhibitory substances in milk. GMP, GHP and HACCP systems in dairy industry.
Bibliography: 1. Milk Processing and quality management. A. Y. Tamime. Willey-Blackwell 2009.
Learning outcomes: Knowledge: - identify food safety risks occurring during milk production and processing - indicate currently binding legislation in veterinary inspection of milk production, processing and sanitary requirements for dairy plant - identify alterations of milk quality due to pathological processes - suggest and schedule the schemes of diagnostic examination of milk Skills: - estimate and determine the risks for consumers resulting from inappropriate assessment of crude milk - carry out (on one’s own) basic laboratory examination of crude milk - determine the risks of consumption of milk not subjected to veterinary supervision of its production and processing Social competences: - determine the principles of cooperation of Veterinary Inspection with Sanitary Inspection resulting in public health protection - undertake decisions in the area of veterinary assessment of milk and milk products
Assessment methods and assessment criteria: The rating obtained for the classes of 70% and an assessment of credit obtained from the lectures: 30%.

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