Dairy Technology I - Milk, Fermented Milk, Butter, Cry Milk Products

The course aims to provide knowledge related to milk processing technologies other than cheesemaking.

KNOWLEDGE AND UNDERSTANDING SKILLS
At the end of the course, the student should demonstrate knowledge and understanding of the following topics: the crucial process of each technology; the effect of technological processes on milk components; the chemical and structural condition of milk components within the food product; analytical parameters for evaluating finished products.
APPLICATION OF KNOWLEDGE AND UNDERSTANDING SKILLS
Upon completion of the course, the student should demonstrate the ability to apply acquired knowledge by recognizing and distinguishing various milk processing and transformation technologies. This includes the ability to recognize and classify dairy products based on their chemical composition and structure.
JUDGMENT AUTONOMY
After completing the course, the student will be able to identify the most suitable technology process based on chemical, physical, and microbiological characteristics of milk. He/she will also be able to assess the quality of studied dairy products based on appropriate parameters.
COMMUNICATION SKILLS
Upon completing the course, the student should be capable of expressing and commenting on acquired concepts in a clear and scientifically correct manner. They should also be able to interact with professionals in their field.
LEARNING SKILLS
At the end of the course, the student should be able to deepen and update their knowledge through the consultation of scientific texts and articles.