Hygiene and Technology of Milk and Dairy Products
| Title | ΥΓΙΕΙΝΗ ΚΑΙ ΤΕΧΝΟΛΟΓΙΑ ΤΟΥ ΓΑΛΑΚΤΟΣ ΚΑΙ ΤΩΝ ΠΡΟΪΟΝΤΩΝ ΤΟΥ / Hygiene and Technology of Milk and Dairy Products |
| Code | 7.7 |
| Faculty | Health Sciences |
| School | Veterinary |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Coordinator | Dimitrios Fletouris |
| Common | No |
| Status | Active |
| Course ID | 200000669 |
Programme of Study: PPS Tmīmatos Ktīniatrikīs (2020-2021)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 7 | 4 | 2 |
| Academic Year | 2022 – 2023 |
| Class Period | Winter |
| Faculty Instructors | |
| Weekly Hours | 21 |
| Class ID | 600213613
|
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600213613
- At the Website of the School:
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
The purpose of the course is to provide undergraduate veterinary students with the fundamental aspects of the safety, quality and manufacturing technology of milk and dairy products intended for human consumption. Upon successful
course completion, the student is expected to have a good understanding of the chemical composition, the physical properties, the nutritional and biological value of milk; the parameters affecting the safety of raw milk with emphasis on the main pathogenic microorganisms, their toxins, pollutants and their impact on public health; the basic principles underpinning the safety, quality and technology of dairy products (the different types of heat-treated milk, yogurt, cheeses, cream, butter, ice-cream and milk powder).
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Make decisions
Course Content (Syllabus)
Chemical composition, nutritional value, biological value and physical properties of milk and associated influencing factors. Microbiology of raw milk. Major dairy fermentations. Unsanitary and abnormal milk. Milk-borne infections and intoxications. Chemical contaminants in milk. Hygienic production, storage and transport of raw milk. Raw milk standards and quality control. Heat treatments applied during milk processing. The manufacture, packaging, microbiology, defects and inspection of dairy products (pasteurized milk, ESL milk, UHT milk, sterilized milk, yogurt, ice cream, butter, cream, milk powder, cheeses and other milk-based products). Cheesemaking operations. The main cheese types. The Greek P.D.O. cheeses. Cheese microbiology and defects. Fundamentals of dairy plant sanitation. HACCP implementation in the production of milk and dairy products. Sensory evaluation of dairy products. Regulatory aspects on milk and dairy products.
Keywords
milk, dairy products, safety, quality
Educational Material Types
- Slide presentations
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 60 | ✓ | |||
| Exams | 3 | ✓ | |||
| Total | 63 |
Student Assessment
Description
For students who choose to take the course under the "Continuous evaluation" system, the final grade of the course will be determined by a Midterm exam (50% of the final grade) and a Final exam (50% of the final grade).
For stdents who choose NOT to take the course under the "Continuous evaluation" system, the final grade of the course will be detemined via a comprehensive final exam (100% of the final grade) during the examination period.
Student Assessment methods
- Written Exam with Multiple Choice Questions (Summative)
- Written Exam with Short Answer Questions (Summative)
- Written Exam with Extended Answer Questions (Summative)
Bibliography
Course Bibliography (Eudoxus)
Μάντης ΑΙ, Παπαγεωργίου ΔΚ, Φλετούρης ΔΙ, Αγγελίδης ΑΣ, 2018. Υγιεινή και Τεχνολογία του Γάλακτος και των Προϊόντων του. Αφοί Κυριακίδη Εκδόσεις Α.Ε., σελ. 611.
Last Update
14-03-2020
