TEHNOLOGIJA PRERADE MLIJEKA

Organizes and implements the transport of milk from the farm to the dairy, • Understands and applies the correct procedures for receiving milk on the farm and receiving it in the dairy, technological operations during milk reception: clarification, deaerization, cooling... • Differentiates drinking milk and technological processes in their production, • Describes the most important stages in cheese production (the concept of syneresis, division of cheeses, curdling and types of curdling, basic technological stages in cheese production), • Recognizes, groups and briefly describes cheeses and their technologies (hard and semi-hard cheeses, steamed dough cheeses, white brine cheeses, cheeses with noble molds, fresh cheeses, processed cheeses, whey and whey cheeses), • Groups and briefly describes fermented milk products and their technologies (yogurt, kefir and kumis, sour cream, buttermilk, cream-rind, butter, ice creams), as well as concentrated and dried milk products (condensed unsweetened and sweetened milk, powdered milk, skimmed milk) milk powder, instant milk powder), • Use acquired knowledge in milk processing plants.