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MLJEKARSTVO


Semester: 6
ECTS: 7
Status: Obavezan
Lessons: 4+2+0
Double: Ne
ECTS catalogue
Learning outcomes:

• 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

Teaching staff

Name Lectures Exercises Laboratory
SLAVKO MIRECKI

New announcement - 05.07.2022 15:18

New announcement - 09.05.2022 10:51

New announcement - 11.04.2022 09:46

New announcement - 04.04.2022 13:21

New announcement - 21.03.2022 10:33

New announcement - 28.06.2021 18:24

New announcement - 17.07.2020 16:47

New announcement - 17.07.2020 14:18

New announcement - 26.03.2020 12:19

New announcement - 20.06.2018 10:35

New announcement - 13.06.2018 13:29

New announcement - 05.06.2018 16:43

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