Technology of Animal Origin Foodstuffs

Course Description

COURSE CONTENT

Water activity. Free and binding water. Interaction with food components. Characteristic of milk. Nutritive value of milk. Primary and secondary milk micro flora. Changes in milk during mechanical and heat treatment, and filtration processes. Influence of different production technologies on characteristics of milk powder. Microbial cultures. Probiotics and prebiotics. Changes during fermented milk production. Nutritive value of fermented milk. Cheese types. Influence of technology on composition and characteristics of cheeses. Nutritive value of cheeses. Structure and composition of butter. Types and nutritive value of ice-creams and frozen desserts. Effects of slaughter and carcass handling procedures on composition and quality of meat. Preservation of meat by chilling, freezing, heating, salting, smoking, brine curing and drying. The characteristics of fresh, uncooked smoked, cooked smoked, cooked, dry and semidry sausages. Canned meats and cured and smoked meats. The preservation of fresh fish, shellfishes and mollusk. Characteristics of light and dark poultry meat. Poultry products processing.

LEARNING OUTCOMES

• recognize process changes during the production of milk to dairy products and recall learned information
• use or practice basic physiological and chemical analysis of milk and recognize sensory characteristics of different cheese types as a consequence of different process.
• participate in teamwork for following and determining parameters for quality and food safety in dairy and meat industry.
• interpret legal regulatives related to animal origin foodstuff.
• discuss trends in technology of milk and dairy products as well as in technology of meat and fish and products.