ECTS
ECTS Course Catalogue
Course details
Course code: NTSN10317f15Semester: 2015/2016 winter
Name: Quality Evaluation of Milk Products
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 5
Hours (Lectures / Tutorials / Other): 15 / 20 / 0
Lecturer: prof. dr hab. Józefa Chrzanowska
Language of instruction: Polish
Learning outcomes: Knowledge: After completing the course the student knows chemical composition of raw milk and its products. He understands how technological factors affect the quality parameters of milk products. He knows analytical methods used in evaluation of milk and milk products adulteration. He can list additives allowed to use in milk processing. He is aquinted with the law regulation in dairy sector. Skills: The student is able to take properly average samples and determine chemical composition of milk and its products. He can detect adulteration of milk. He determines quality of milk and its products. He can recognize proper dairy products labelling.
Competences: The student appreciates importance of accuracy and precision in laboratory work. He understands how important is to follow procedures in food production processes in respect of guarantee its safety for consumers. He can work in group and respect ethics.
Prerequisites: general food technology, biochemistry, microbiology
Course content: European and Polish milk market. Law regulations in dairy sector. Physicochemical properties of milk. Milk microbiology. Milk quality evaluation. Unit operations in milk processing. Additives used in milk processing. Quality of milk products. Labelling of dairy products.
Recommended literature: 1. Zarys chemii i technologii mleczarstwa, Pijanowski E., PWN 1988 2. Mleczarstwo - Zagadnienia wybrane Ziajka S., ART. Olsztyn 1997, 2008 3. Milk and milk products, Varnam A.H., Sutherland J.P., Chapman and Hall, London 1992.
Assessment methods: Completing of laboratory courses, reports, written exam.
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