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Lecturer(s)
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Kůrová Vendula, Ing. Ph.D.
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Pachlová Vendula, doc. Ing. Ph.D.
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Lazárková Zuzana, doc. Ing. Ph.D.
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Míšková Zuzana, Ing. Ph.D.
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Salek Richardos Nikolaos, doc. Ing. Ph.D.
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Course content
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- 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.
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book)
- Preparation for examination
- 180 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of general microbiology, food microbiology, biochemistry (at the level of the bachelor study programme). |
| Knowledge of general microbiology, food microbiology, biochemistry (at the level of the bachelor study programme). |
| Knowledge of basic principles of manufacture of dairy products. |
| Knowledge of basic principles of manufacture of dairy products. |
| learning outcomes |
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| The student understands technology processes of dairy products. |
| The student understands technology processes of dairy products. |
| The student is well informed about chemical proceses during manufacture of dairy products. |
| The student is well informed about chemical proceses during manufacture of dairy products. |
| The student is able to evaluate dairy products and possible risks in the production and/or storage. |
| The student is able to evaluate dairy products and possible risks in the production and/or storage. |
| Skills |
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| The student is able to identify basic biological, chemical and physical risks to the safety of dairy products and is able to propose procedures to minimize these risks. |
| The student is able to identify basic biological, chemical and physical risks to the safety of dairy products and is able to propose procedures to minimize these risks. |
| teaching methods |
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| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
|---|
| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Grade (Using a grade system) |
| Didactic test |
| Grade (Using a grade system) |
| Oral examination |
| Oral examination |
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Recommended literature
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Buňka a kol. Mlékárenská technologie I. Zlín, 2013. ISBN 978-80-7454-254-1.
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GAJDŮŠEK, S. Mlékařství II. Brno : MZLU, 1998. ISBN 80-7157-342-6.
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Kadlec, Pavel. Co byste měli vědět o výrobě potravin? : technologie potravin. Vyd. 1. Ostrava : Key Publishing, 2010. ISBN 978-80-7418-051-4.
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Kadlec, Pavel. Technologie potravin II. Vyd. 1. Praha : Vysoká škola chemicko-technologická, 2002. ISBN 80-7080-510-2.
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