The course “Technology and Quality Control of Milk and Its Products” is a core course of specialized and scientific background. It introduces students to the biosynthesis and secretion of milk, its composition, physicochemical, nutritional and microbiological characteristics, as well as to the management of quality, hygiene and safety of milk and dairy products. The course covers the factors affecting milk composition and properties, the microbiology of raw milk, microbial growth, fermentations and spoilage mechanisms, adulteration, sampling and basic quality-control methods. It also examines the technology, hygiene and quality control of pasteurized, sterilized, concentrated, powdered and chocolate milk, as well as cheeses, yoghurt, cream, butter and ice cream. Particular emphasis is placed on microbial cultures and enzymes used in dairy-product manufacture, the basic categories of cheeses, the most common defects and spoilage problems of dairy products, hygiene in milk-processing units, equipment, cleaning and disinfection, traceability, HACCP principles and the utilization of by-products from dairy plants.

Upon successful completion of the course, students will be able to understand the composition, properties, microbiology and hygienic status of milk and dairy products, recognize the factors affecting their quality and shelf life, understand the production technology of the main dairy products, and apply basic procedures for sampling, physicochemical and microbiological control. In addition, they will be able to recognize common adulterations, inhibitory substances and contaminants, such as aflatoxin M1, interpret laboratory analysis results in relation to specifications and quality criteria, evaluate simple quality, safety and spoilage problems, and propose documented preventive or corrective measures. The theoretical teaching is complemented by laboratory exercises, preparation of basic dairy products, interpretation of laboratory results and an educational visit to a cheese-production unit.