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MLJEKARSTVO


Semester: 6
ECTS: 6
Status: Obavezan
Lessons: 3++2
Double: Ne
ECTS catalogue
Learning outcomes:

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

Teaching staff

Name Lectures Exercises Laboratory
JELENA BJELICA2x1
3B+2S
SLAVKO MIRECKI3x1
3B+2S
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