Courses

Dairy Farming

General

Course Contents

Production and development of milk, Milk constituents, Factors that affect the composition and quality of the milk produced, Physical propertiesof the milk, Nutritionalandbiologicalvalue of milk, Microbiologyof freshmilk, Cases of mastitis-antibiotics, Productionpure-healthy milk, Thermal treatmentofmilkBasicallydairyproducts, Sampling of milk, Methodsof analysisofmilk, Adulterationofmilk.

Educational Goals

Theteachingof the courseaims tomakestudentsable to: Know thephysiologyofmilksecretion, componentsand factorsaffectingthecompositionand qualityof it. The microbiology of milk, as and the factors which may affectthe growth of the microorganisms. The deteriorationsexistsmilkby microorganisms, the cases of mastitis, the factorsthat cause them and how to tackle them. The need forrecovery andhygiene of alteration rearing, forquality production and distributionof raw milk at the place of processing. The way deigmatoleipsias ofmilk for chemical analysis and as well as the methods of chemical analysis ofmilk constituents, the determination of the microbialload, the ways of adulteration and the determination of this in milk.They are knowing the main dairy products and their features. They resolve various problems on zootechnics management during the productive process and the quality control, contributing to improving of production, to the processing, the manufacturing of the quality and safety of the milk and the products of it.

General Skills

Retrieve, analyze and synthesize data and information, with the use of necessary technologies. Adapt to new situations. Decision making. Work autonomously. Work in teams. Generating new research ideas. Design and project management. Respect natural environment. Criticism and self-criticism. Promote free, creative and inductive thinking.

Teaching Methods

Στην τάξη.

Use of ICT means

Το μάθημα πραγματοποιείται με τη χρήση ηλεκτρονικών πολυμέσων.
Οι ανάγκες του εν λόγω μαθήματος καλύπτονται με computer, σύνδεση Internet και dataprojector και διαφανοσκόπιο για την επίδειξη διαφανειών.
Ως Εκπαιδευτικό Λογισμικό χρησιμοποιoύνται το PowerPoint, Word, Excel και DVDs.
Η επικοινωνία με τους φοιτητές γίνεται μέσω e-mail.

Teaching Organization

ActivitySemester workload
Lectures and Laboratory Work52
Educational visits8
Study and analysis of scientific papers and book chapters20
Written Assignment20
Autonomous study80
Total180

Students Evaluation

Written final examination (90%) comprising questions Theory (Lectures) and Laboratory Exercises.

Writtenwork and presentation (10%).

Recommended Bibliography

  1. Καμιναρίδης, Σ. & Γ., Μοάτσου,2009. ΓΑΛΑΚΤΟΚΟΜΙΑ, ISBN: 978-960-8002-49-4, Διαθέτης (Εκδότης): ΣΤΥΛΙΑΝΟΣ ΒΑΣΙΛΕΙΑΔΗΣ.
  2. Μάντης, Α., 2005. Υγιεινή και τεχνολογία του γάλακτος και των προϊόντων του, ISBN: 978-960-343-549-5, Διαθέτης (Εκδότης), ΕΚΔΟΤΙΚΟΣ ΟΙΚΟΣ ΑΔΕΛΦΩΝ ΚΥΡΙΑΚΙΔΗ Α.Ε.
  3. Μάντης Α., Παπαγεωργίου, Δ. & Δ. Φλετούρης, 2008, Εργαστηριακή εξέταση του γάλακτος και των γαλακτοκομικών προϊόντων, ISBN: 978-960-467-027-7, Διαθέτης (Εκδότης): ΕΚΔΟΤΙΚΟΣ ΟΙΚΟΣ ΑΔΕΛΦΩΝ ΚΥΡΙΑΚΙΔΗ Α.Ε
  4. Aνυφαντάκης, Ε.Μ., 2004. Ελληνικά παραδοσιακά τυριά. 3ο Πανελλήνιο Συμπόσιο Υγιεινής και Τεχνολογίας τροφίμων. Πρακτικά Τόμος Β΄. ΕΚΕ, Αθήνα: 165 – 169.
  5. Ανυφαντάκης, Ε. Μ., 2004. Τυροκομία, Αθήνα. Εκδόσεις Σταμούλη Α.Ε..
  6. Ζερφυρίδης, Γ. Κ., 2001. Τεχνολογία Προϊόντων Γάλακτος. Εκδόσεις Γιαχούδη Θεσσαλονίκη.
  7. Kaminaridis, S.& G., Moatsou, 2009. DAIRY FARMING, ISBN: 978-960-8002-49-4, Provider(Editor): Stilianos Vasiliadis.
  8. Mandis A., 2005. Hygieneandtechnologyofmilkand its products, ISBN: 978-960-343-549-5, Testator (Publisher): PUBLISHING HOUSE KIRIAKIDES BROS S.A.
  9. Mandis, A., Papageorgiou, D. & D. Fletouris, 2008, Laboratorytesting of milkand milkproducts, ISBN: 978-960-467-027-7, Provider(Editor): PUBLISHING HOUSE KIRIAKIDES BROS S.A.
  10. Anifandakis. E. M. 2004. Greek traditional cheeses. 3rd PanhellenicSymposium onFoodHygieneand Technology. ProceedingsVolumeV.CSR, Athens: 165-169.
  11. Anifandakis E. M., 2004. Cheese, Athens. StamoulisPublications S.A.
  12. Zerfiridis, G.K., 2001 DairyProductsTechnology. GiahoudiPublicationsThessaloniki.

Related Research Journals

  1. http://www.sciencedirect.com/science/journal/00220302
  2. http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1471-0307
  3. http://www.fil-idf.org/Public/SiteEventType.php?ID=23123