Study Guide

Objective

The student can define the importance of milk microbial quality for food safety, processing industry and shelf-life of final milk products. They can evaluate milk quality by applying different methods of analysis at farm or in the laboratory. They can recognise the points of possible microbiological and chemical contamination on farm level.

Content

• quality requirements of raw milk concerning microbial and other contamination
• securing the hygienic quality of milk at dairy farm
• importance of hygienic quality of raw milk in processing
• possibilities to secure hygienic quality of milk products in processing industry
• securing the hygienic quality of dairy products in food chain after processing
• significance of hygienic quality for consumers
• methods of testing microbial and other contamination in different parts of food chain

Materials

Announced by teachers

Teaching methods

contact lessons
Materials for assingments

International connections

Contact week in Latvia

Student workload

Totally 130 h

Evaluation scale

Passed/failed

Assessment criteria, approved/failed

Approved

The students can define different sources of microbial risks and residues in dairy products. They can describe various preventative measures taken in primary production to avoid these problems. They can interpret the results of tests about microbial contamination and residues in milk. They can define how the most important processing methods affect the microbial quality of raw milk. They can describe what consequences the hygienic quality of raw milk has in processing industry and for shelf-life after processing. They can also describe the significance of safety of dairy products for consumers.

Assessment methods and criteria

Active participation and approved assingments