Course: Technology of Animal Food Production I

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Course title Technology of Animal Food Production I
Course code TUTP/TE7TZ
Organizational form of instruction Lecture + Tutorial
Level of course Master
Year of study not specified
Semester Winter
Number of ECTS credits 5
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
  • Kůrová Vendula, Ing.
  • Buňka František, prof. Ing. Ph.D.
  • Pachlová Vendula, doc. Ing. Ph.D.
  • Lazárková Zuzana, Ing. Ph.D.
  • Míšková Zuzana, Ing. Ph.D.
Course content
- Chemical composition of milk. - Chemical and physical properties of milk. - Principles of basic processes in dairy industry. Heat exchangers, centrifugal separators, homogenizers, membrane separation systems. - Starter cultures. - Butter and other milk fats production. - Fermented dairy products I. - Fermented dairy products II. - Cheese production I. - Cheese production II. - Characterisation of cheese families. - Processed cheese production I. - Processed cheese production II. - Condensed milk products and powder milk. - Other dairy products production.

Learning activities and teaching methods
Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book)
  • Preparation for examination - 30 hours per semester
Learning outcomes
The subject is aimed at gaining knowledge about chemistry and technology of dairy products. Students will acquire knowledge about 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 and is well informed about chemical proceses during their manufacture. He/she is able to evaluate dairy products and possible risks in production and/or storage.
Knowledge of General microbiology, Food microbiology, Biochemistry I and II. Knowledge of basic principles of manufacture of dairy products.

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

Attendance: compulsory at the first lecture and at 90% of laboratories. Tests: N tests will be realized. (N-1) of tests: minimum 70% of points. Course credit: requested attendance and pass the tests. Examination: knowledge of the curriculum content already dealt with. The prerequisite is the credit obtained beforehand. Written test and oral exam. Test - the minimum requirement is 70% of points. Successfully executed written test is a prerequisite for participation in the oral part of the exam. 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
  • Buňka a kol. Mlékárenská technologie I. Zlín, 2013. ISBN 978-80-7454-254-1.
  • GAJDŮŠEK, S. Mlékařství II. Brno : MZLU, 1998. ISBN 80-7157-342-6.
  • Kadlec, Pavel. Co byste měli vědět o výrobě potravin? : technologie potravin. Vyd. 1. Ostrava : Key Publishing, 2010. ISBN 978-80-7418-051-4.
  • Kadlec, Pavel. Technologie potravin II. Vyd. 1. Praha : Vysoká škola chemicko-technologická, 2002. ISBN 80-7080-510-2.

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