Meat and Milk Traditional Products

Acquisition of knowledge/understanding - with regard to the importance of traditional products of animal origin, specific characteristics and recognizability, and their place and influence on overall industrial production.

Achieving basic knowledge and acquiring certain skills with regard to knowledge of the origin, specificity (and influence) of the origin area, process characteristics, in particular recognition of specific characteristics of the traditional (in particular domestic) milk and meat products.

Importance of traditional products of animal origin, their influence on development and place in industrial production (country / world). More important traditional meat and milk products in the world. The most important products, geographical, climatic and other characteristics of the area from which they stimulate, then the production processes, as well as the characteristics of quality (especially sensory) traditional meat / milk products in our country. Comparative quality properties of traditional and appropriate industrial products of meat and milk. Necessary conditions for making safe products, recognizable (typical) properties of quality (meat and milk). Knowledge of the requirements and procedures for the protection of the geographical indication of traditional products (meat and milk), defined by the valid regulation here and in the world.

1. Joksimović J., 1978, Technology of dried meat products and sausages, Faculty of Agriculture, University of Belgrade

2. Dozet N., Adžić N., Živić N., 1996, Indigenous dairy products, Agricultural Institute, Podgorica and SILIMIR – Belgrade

3. The main study on the protection of the geographical origin of meat and milk products (accepted by the Institute for Intellectual Property of Serbia)

Written exam and final exam.

Interactive lectures with the use of modern technologies, laboratory-independent exercises, consultations