Training in Hygiene and Technology of Milk and Daiy Products

Course Information
TitleΑΣΚΗΣΗ ΣΤΗΝ ΥΓΙΕΙΝΗ ΚΑΙ ΤΕΧΝΟΛΟΓΙΑ ΤΟΥ ΓΑΛΑΚΤΟΣ ΚΑΙ ΤΩΝ ΠΡΟΪΟΝΤΩΝ ΤΟΥ / Training in Hygiene and Technology of Milk and Daiy Products
FacultyHealth Sciences
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
CoordinatorApostolos Angelidis
Course ID200000747

Programme of Study: PPS Tmīmatos Ktīniatrikīs (2020-2021)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course742

Class Information
Academic Year2019 – 2020
Class PeriodWinter
Faculty Instructors
Weekly Hours30
Class ID
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)
Learning Outcomes
The objectives of this course is to familiarize students with laboratory testing of milk and dairy products by performing microbiological and chemical analyses on real foods, obtaining and interpreting the results. In particular, upon successful attendance and examination, the student is expected to know the sampling plans for milk and dairy products according to Reg. 2073/2005, the common microbiological methods for assessing the quality of milk and dairy products, and the chemical methods for assessing the quality of milk and the evaluation of the level of heat treatment of milk.
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Make decisions
  • Work autonomously
  • Work in teams
  • Be critical and self-critical
Course Content (Syllabus)
3 hours: Guided tour of the lab and Laboratory Safety rules. Sampling of milk and milk products: General requirements, equipment and methods of sampling. Two- and three-class sampling plans. Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. 3 hours: Milk Pasteurization. Enumeration of the Total Plate Count of Milk (ISO 4833-1:2013). Methylene Blue Reduction Test. 3 hours: Enumeration of Eterobacteriacae (ISO 21528-2:2004) and coagulase-positive Staphylococci (ISO 6888-1:1999). Yogurt manufacture. 3 hours: Isolation of selected milk microorganisms. Enumeration of Enterobacteriacae with the Most Probable Number (MPN) method (ISO 21528-1:2004). Determination of the pH of yogurt. 3 hours: Recording and evaluating the results of microbiological analyses of milk. Enumeration of Lactobacillus spp. in yogurt (ISO 7889:2003). 3 hours: Determination of the titratable acidity of milk. Phosphatase test. Peroxidase test. 3 hours: Determination of the fat content of milk. Determination of the specific gravity, the total solids and the total solids non fat of milk. 3 hours: Detection and quantitation of milk adulteration. 3 hours: Recording and evaluating the results of microbiological analyses of yogurt. Staining (Methylene Blue, Gram) and microscopic observation of milk and yogurt microorganisms. Biochemical identification tests. 3 hours: HACCP implementation in the manufacture of dairy products (in-class exercise). Recap of the lab.
milk safety, milk quality, milk analysis
Educational Material Types
  • Notes
  • Slide presentations
  • Multimedia
  • Interactive excersises
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Laboratory Teaching
  • Use of ICT in Communication with Students
Course Organization
Laboratory Work37
Student Assessment
The final course grade is as follows: • Unannounced short (5-10 minute) quizzes during (start or end) the daily laboratory exercise: 10% • Assessment of student’s laboratory analyses during the laboratory exercises: 15% • Final Examination (in the exam period): 75% Note: For each student, the lower grade (due to absence or performance) in the quizzes will not be calculated in the calculation of the final course grade.
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Summative)
  • Written Exam with Short Answer Questions (Summative)
  • Written Exam with Problem Solving (Summative)
  • Labortatory Assignment (Summative)
  • Continuous evaluation of student performance during teaching
Course Bibliography (Eudoxus)
Μάντης ΑΙ, Παπαγεωργίου ΔΚ, Φλετούρης ΔΙ, 2015. Εργαστηριακή εξέταση του γάλακτος και των γαλακτοκομικών προϊόντων Αφοί Κυριακίδη Εκδόσεις Α.Ε., σελ. 360.
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