Course: Technology of Milk and Dairy Products

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Course title Technology of Milk and Dairy Products
Course code TUTP/TE5TM
Organizational form of instruction Lecture + Lesson
Level of course Bachelor
Year of study not specified
Semester Winter
Number of ECTS credits 4
Language of instruction English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
Lecturer(s)
  • Míšková Zuzana, Ing. Ph.D.
  • Pachlová Vendula, doc. Ing. Ph.D.
  • Kůrová Vendula, Ing.
Course content
- Chemical composition of milk I. - Chemical composition of milk II. - Primary milk production, chemical and physical properties of milk, comparison with minority type of milk. - Principles of basic processes in dairy industry. - Production of drinking milk, cream and butter. - Dairy cultures. - Production of fermented dairy products. - Cheese production I. - Cheese production II. - Cheese production III. - Production of processed cheese. - Production of quark and acid cheese. - Production of concentrated and powder dairy products. - Production of other dairy products.

Learning activities and teaching methods
Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book)
  • Home preparation for classes - 20 hours per semester
Learning outcomes
The subject is aimed at gaining knowledge about chemistry and technology of dairy products. Students will acquire knowledge about basic technological processes during manufacture of dairy products and about chemical reactions in milk and dairy products.
The student has knowledge about technology processes of dairy products. The student is well informed about basic chemical proceses during dairy products manufacture. He/she is able to evaluate dairy products and possible risks in production and/or storage.
Prerequisites
Knowledge of General microbiology, and Biochemistry I and II (bachelor degree).

Assessment methods and criteria
Grade (Using a grade system), Oral examination, Didactic test

Attendance: compulsory at the first lecture and at 80% of seminars and exercises. Tests: tests during semester. Course credit: requested attendance and pass the tests. Examination: knowledge of the curriculum content already dealt with. The result of a subject examination is expressed on a six-point scale: A "výborně" (i.e. "excellent"), B "velmi dobře" (i.e. "very good"), C "dobře" (i.e. "good"), D "uspokojivě" (i.e. "satisfactory"), E "dostatečně" (i.e. "sufficient"), F "nedostatečně" (i.e. "fail").
Recommended literature
  • Bylund, G. Dairy Processing Handbook. Lund (Sweden): Tetra Pak Processing Systems, 1995.
  • Fox, P.F. Cheese: chemistry, physics, and microbiology. 3rd ed.. London: Elsevier, 2004. ISBN 0122636538.


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester