MBIP3 - Technology of fermented dairy products

Course specification
Course titleTechnology of fermented dairy products
Study programmeBiochemical Engineering and Biotechnology
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ConditionNoОблик условљености
    The goalThe aim of this course is to introduce students with: 1. composition, structure and properties of milk, 2. starter cultures in dairy industry and 3. technology of fermented dairy products.
    The outcomeStudents will become familiar with technology of different fermented dairy products. Their theoretical knowledge will be confirmed in laboratory and some dairy factories.
    Contents of lecturesImportants of milk and fermented dairy products in human nutrition, basic physical-chemical ; properties of milk (cow, goat, sheep), microbiology of milk, starter cultures in dairy productions, milk treatment prior dairy production (heat exchanges, centrifugal separators and milk fat standardisation, homogenisation, deaerators etc.), technology of: 1. different cultured milk products (yoghurt, kefir, koumiss, cultured cream, buttermilk), 2. butter and dairy spreads, 3. different variants of cheese (soft, semi-soft, semi-hard, hard, extra hard), ripening and storage of cheese (microbiological and chemical changes during primary and secondary stage of cheese ripening), 4. ice cream, 5. whey processing, spoilage of milk and fermented dairy products, quality control of milk and fermented dairy products. ;
    Contents of exercisesSampling, qualitative, quantitative and organoleptic analysis of milk and dairy products, methods for testing activity of starter cultures, production fermented milk (yoghurt) and cheese in laboratory, organized visit to small and large dairy factories and directly presentation of dairy technology in industrial conditions.
    1. Tamime A., Robinson R., (2004): Yoghurt science and technology, WoodHead Publishing Limited
    2. Fox P., Mc Sweeney P., Cogan T., Guinee T., (2004): Cheese, chemistry, physics and microbiology- general aspects, thired edition, Vol 1 и 2, Elsevier
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    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    Methods of teachingPower Point presentation, practical part is organised in small groups, consultation
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures5Test paper
    Practical lessons20Oral examination40