The course aims to inform the students on the microbiology of milk and its products. Emphases are placed on the knowledge and distinguish of the desired starter cultures and their usage for the manufacturing of safe products, with particular organoleptic and functional characteristics. Finally, special mention is made in the microbiological changes of dairy products, the safety and hygiene of milk industries.
Upon successful completion of this course the student will be able to:

• think critically on the microbiological quality and safety of milk and its products, both in the production process, and in the storage and distribution chain.
• Know the tools and techniques of health management and security products milk
• interpret the problems of microbial degradation of product quality and develop direct ways to address them.
• Create and present a plan in a case study, partnering with fellow students.