MLJEKARSTVO

• Identify and applly of the most important laws and sub-law acts in the dairy industry, • Explain the synthesis of the milk and most important components of milk, • Recognize the main factors that influence on yield and quality of milk, • Understand the importance of physical and chemical properties of milk from the standpoint of milk processing, • Explain the concepts of primary and secondary contamination of milk and apply measures of good hygiene practices in elimination of undesirable microorganisms from milk, • Describe the application of the basic principles of hygiene in the dairy industry, first of all hygieneprocedures during milking, proper milking procedures and adequate milk handling after milking (milk filtration, milk cooling...), • Organize a proper manual and machine milking and identify and eliminate possible errors during milking proces, • Transfer the acquired knowledge to milk producers