The aim is to inform students about the sources of contamination and residues that may be found in milk and dairy products, the problems they may pose in terms of milk technology, the precautions to be taken, and the legal limitations. The goal is to provide students with the necessary awareness for ensuring food safety.

Antimicrobial substances, parasiticides-pesticides, hormones, heavy metals, and other trace elements, nitrate-nitrite and nitrosamines, mycotoxins, detergents, and disinfectant substances in milk and dairy products; their compositions and chemical structures. Sources of contamination, their transfer to milk, and their presence in milk and dairy products. Problems they may cause from a technological perspective. Precautions to be taken and legal limitations. Detection methods.