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Lecturer(s)
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Pachlová Vendula, doc. Ing. Ph.D.
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Míšková Zuzana, Ing. Ph.D.
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Kůrová Vendula, Ing. Ph.D.
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Course content
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- Chemical composition of milk I. - Chemical composition of milk II. - Basic treatment of milk I. - Basic treatment of milk II. - Production of drinking milk, cream and butter. - Pure dairy cultures. - Production of fermented milk products. - Production of natural cheeses I. - Production of natural cheeses II. - Production of natural cheeses III. - Processed cheese production. - Production of cottage cheese and sour cheeses. - Production of condensed and dried dairy products. - Production of other dairy products.
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Learning activities and teaching methods
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Lecturing, Simple experiments, Practice exercises
- Preparation for examination
- 150 hours per semester
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| learning outcomes |
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| Knowledge |
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| Student se orientuje v problematice technologie mléka a mléčných výrobků. |
| Student se orientuje v problematice technologie mléka a mléčných výrobků. |
| describe the principles of basic dairy treatments characterise the technology for the production of liquid dairy products explain the technology for the production of fermented dairy products explain the technology of butter production explain the technology of cheese production |
| describe the principles of basic dairy treatments characterise the technology for the production of liquid dairy products explain the technology for the production of fermented dairy products explain the technology of butter production explain the technology of cheese production |
| Skills |
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| perform a test to distinguish between raw and pasteurized milk calculate the ratio of milk to cream needed for standardization realize rennet and acid milk coagulation to determine the active and titratable acidity of milk carry out the production of butter by the foaming method |
| perform a test to distinguish between raw and pasteurized milk calculate the ratio of milk to cream needed for standardization realize rennet and acid milk coagulation to determine the active and titratable acidity of milk carry out the production of butter by the foaming method |
| teaching methods |
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| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
| Didactic test |
| Didactic test |
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Recommended literature
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BUŇKA, F., PACHLOVÁ, V., BUŇKOVÁ, L., ČERNÍKOVÁ, M. Mlékárenská technologie I. 1. vyd.. Zlín: UTB ve Zlíně, 2013. ISBN 978-80-7454-254-1.
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BYLUND, G. Dairy processing handbook. Lund: Tetra Pak Processing Systems AB, 1995.
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FOX, P.F. Cheese: Chemistry, Physics and Microbiology. 3rd Ed. London: Elsevier, 2004. ISBN 0-1226-3651-1.
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KADLEC, P., MELZOCH, K., VOLDŘICH, M. Co byste měli vědět o výrobě potravin? Technologie potravin. Ostrava: Key Publishing, 2009. ISBN 978-80-7418-051-4.
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LAW, B.A., TAMIME, A.Y. Technology of Cheesemaking. 2nd Ed.. Malden: Blackwell, 2010. ISBN 9781405182980.
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SMIT, G. (Ed.). Dairy Processing: Improving Quality. Cambridge: Woodhead, 2003. ISBN 0849317584.
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ŠNIRC, J., GOLIAN, J., HERIAN, K., BUŇKA, F., BUŇKOVÁ, L., ČANIGOVÁ, M. Mlieko a mliečne výrobky. Nitra: SPU, 2016. ISBN 978-80-552-1451-1.
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