Eva Dudríková, Food  hygiene and technology I (milk). UVLF Košice, 2012, Vysokoškolská učebnica.

This book is about the study of milk and milk-derived food products from a food science point of view. It focuses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its various consumed products, including consumer milk and cream, butter, milk beverages, fermented products, concentrated and dried products, and ice cream. The safety of milk and milk products is included (GVM, HACCP) as well as control in milk and milk products, maintaining and sanitation, cleaning programmes, personal hygiene and training.

A brief discussion of hygiene of milk and milk products including detailed HACCP in dairy industry will be discussed during lectures and practices.