Milk hygiene course covers 1 semester and 45 didactic hours (including 15 hours of lectures and 30 h of lab classes). Lectures take place every second Monday (8:00 am – 9:30 pm, we start on October 9, 2023), and lab classes every Monday (11:30 am – 13.00 pm, we start on October 9, 2023).  Lab classes are obligatory, lectures are not. The lectures and lab classes are in Collegium Veterinarium building (WET), Akademicka 12 St. in room No 501.  

Before the start of the each lab class please prepare: white lab coat and traditional notebook.

During the course of Milk hygiene, two written mid-term tests are scheduled (November 20, 2023 and January 8, 2024):

• mid-term test include 12-15 single-choice questions
• two additional terms for students who failed the first term of the mid-term tests are planned
• the evaluation criteria indicated in the Faculty Book of Education Quality are used to assess the student’s mid-term written tests.

The Milk hygiene module ends with a final written exam:

– the final exam includes several dozen single choice questions.

– the condition to take the exam is passing two written mid-term tests and passing in written form absences in laboratory classes before the final exam (the Regulations of Studies allow no more than 2 unjustified absences in the obligatory classes).

– the evaluation criteria indicated in the Faculty Book of Education Quality are used to assess the student’s final exam

– two additional terms in single-choice questions form are available for students who failed the first term of the final exam.

Persons responsible for Milk hygiene:

Waldemar Paszkiewicz DVM, PhD, Assoc. Prof.
; room No 335 at WET

Monika Ziomek DVM, PhD
; room No 328 at WET
Department of Food Hygiene of Animal Origin

Thematic scope

Lectures (15 hours)

1. Veterinary requirements in the production of raw milk
2. Factors influencing production and hygienic quality of raw milk
3. Composition, properties and nutritive value of raw milk
4. Fermentation of milk
5. Microflora of raw milk
6. Influence of head treatment on the composition and microflora of milk
7. Starter cultures

Classes (30 hours)

1. October 9, 2023 Organoleptic and chemical examination of milk.
2. October 16, 2023 Physical examination of milk.
3. October 23, 2023 Microbiological examination of  milk – part 1.
4. October 30, 2023 Microbiological examination of  milk – part 2.
5. November 6, 2023 Detection of the inhibitory substances in the milk.
6. November 13, 2023 Examination of cream and sour cream.
7. November 20, 2023 Examination of butter. Written test.
8. November 27, 2023 Examination of cottage cheese.
9. December 4, 2023 HACCP system in the dairy industry.
10. December 11, 2023 Examination of ripened and processed cheeses.
11. December 18, 2023 Examination of fermented milk drinks
12. January 8, 2024 Written test.
13. January 15, 2024 Examination of milk concentrates
14. January 22, 2024 Selected problems of dairy technology

Supplementary materials

1. Griffiths M.W.: Improving the safety and quality of milk. Volume 1 and 2; CRC Press Inc., 2010.
2. Nollet L. M. L., Toldrá F. (ed.): Handbook of dairy foods analysis. CRC Press : Taylor & Francis Group, 2010
3. Tamime A. (ed.): Structure of dairy products. Blackwell Publishing, 2007
4. Selected legislation available on websites: wetgiw.gov.pl, isap.sejm.gov.pl, www.eur-lex.europa.eu
5. Selected ISO standards