Course Information
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
Course ID420001914

Programme of Study: PPS Geōponías (2019-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSElective Courses belonging to the otherWinter-5
EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌNElective Course belonging to the selected specialization (Elective Specialization Course)Winter-5

Class Information
Academic Year2017 – 2018
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours3
Total Hours74
Class ID
Course Type 2016-2020
  • Scientific Area
  • Skills Development
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Digital Course Content
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Examination)
General Prerequisites
Physical Chemistry of Foods, Food Chemistry
Learning Outcomes
Upon completion of this course, students will be able to: 1. understand the physical-chemical and biochemical properties of milk 2. Identify the major milk constituents and their role (nutritional - functional) 3. Understand the major chemical reactions and physical properties of the milk constituents 4 Recognize the general aspects of milk processing and the changes induced by them 5. Analyse milk and milk products
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in teams
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
1. Introduction: composition and structure, production and utilization of milk 2. Factors affecting the variability in milk composition and structure, sources of variability 3. Antibiotics-mastitis: effect on milk composition, cheese yield and Human health, testing for antibiotics 4. Nitrogen constituets of Milk: milk proteins, chemistry of proteins and nutritional aspects 5. Milk carbohydrates: chemical and physical properties of lactose, derivatives of lactose, nutritional aspects 6. Milk lipids: chemical and physical properties of milk fatty acids, structure of milk lipids, lipid oxidation, nutritional aspects 7. Milk salts: composition and partition among the colloidal and soluble phases, colloidal calcium phosphate, changes in milk salts equilibria induced by various treatments, nutritional aspects 8. Milk indigenous enzymes: characteristics and applications 9. Physical properties of milk: sensory characteristics, acidity, density, freezing point, thermal properties 10. Milk proccesing: cleaning and sanitation, standardisation, homogenisation, effect of cooling and freezing, membrane processes 11. Heat treatment of milk: physixochemical changes induced by heating, thermalization, low pasteurisation, high pasteurisation 12. Heat treatment of milk: sterilisation, U.H.T.- conventional (in-bottle) sterilisation. Shelf life of milk
Milk constituents, Physicochemical properties, Milk processing
Educational Material Types
  • Notes
  • Slide presentations
  • Interactive excersises
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
Using powerpoint and internet. Laboratory exercises.
Course Organization
Laboratory Work
Written assigments
Student Assessment
Written exams at the end of the semester (70% contribution on the final score) Lab exams and practical reports (20% contribution on the final score) Seminar oral Presentation (10% contribution on the final score)
Student Assessment methods
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
  • Oral Exams (Formative, Summative)
  • Performance / Staging (Formative, Summative)
  • Written Exam with Problem Solving (Formative, Summative)
  • Labortatory Assignment (Formative, Summative)
Course Bibliography (Eudoxus)
ΓΑΛΑΚΤΟΚΟΜΙΑ, Στυλιανός Καμιναρίδης, Γκόλφω Μοάτσου, Εκδόσεις Έμβρυο (κωδικός Εύδοξος: 726)
Additional bibliography for study
Dairy science and Technology, P. Walstra, J.T.M. Wouters, T.J. Geurts, CRC Press Dairy chemistry and biochemistry, P.F. Foxand P.L.H. McSweeny, Blackie Academic & Professional
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