Milk and dairy technology

The discipline “Milk and Dairy Technology” provides students with fundamental and applied knowledge of the composition, properties, and quality assessment of raw milk, as well as the technological principles and operations involved in milk processing. The course covers modern technologies for producing a wide range of dairy products—including whole‑milk products, fermented dairy products, butter, cheeses, dairy concentrates, and ice cream—and develops competencies necessary for optimizing existing processes and designing innovative dairy products.