MLJEKARSTVO

Recognizing and implementing the most important laws and by-laws in the dairy industry, • Explain the synthesis of milk and the most important components of milk, • Recognizes the most important factors that affect the quantity and quality of milk, • Understands the importance of the physical and chemical properties of milk from the point of view of processing milk into dairy products, • Explain the concepts of primary and secondary contamination of milk and apply measures of good hygiene practice in the elimination of undesirable microorganisms from milk, • Describe and apply the basic principles of hygiene in dairy farming, above all milking hygiene and procedures with milk after milking, • Organizes proper manual and machine milking and recognizes and eliminates possible milking errors, • Transfers acquired knowledge to milk producers