976102 Dairy farming


Type
Lecture and field trip
Semester hours
2
Lecturer (assistant)
Gierus, Martin
Organisation
Offered in
Sommersemester 2022
Languages of instruction
Deutsch

Content

Economic value of dairying, regular milk components (fat, sugar, protein, salt, minor-components, cells), irregular milk components (contaminants, residues,) physico-chemical properties of milk, physiology of milk biosynthesis, milking systems, mastitis and other udder diseases, evaluation of raw milk quality, ex-farm milk selling, milk collecting systems, cleaning and disinfection, basic technology of consumer milk / sour milk / cream / butter / cheeses / by-products

Objective (expected results of study and acquired competences)

Providing basic knowledge about producing of raw milk in high grade quality and essential steps for producing standard milk products under milk hygiene regulations
You can find more details like the schedule or information about exams on the course-page in BOKUonline.