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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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Vincová Anna, Ing.
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Šantová Kristýna, Ing.
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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. |
| describe the effect of basic dairy treatments on the resulting milk products to characterize the production technology of drinking milk and cream clarify the production technology of dried and condensed milk products explain the technology of making frozen creams explain the technology of making processed cheeses |
| describe the effect of basic dairy treatments on the resulting milk products to characterize the production technology of drinking milk and cream clarify the production technology of dried and condensed milk products explain the technology of making frozen creams explain the technology of making processed cheeses |
| 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. |
| produce different fermented milk products using different dairy cultures realize the production of Dutch-type cheeses (with low-heat curd) carry out the production of processed cheeses and evaluate the influence of raw material composition and process parameters on their consistency carry out the production of milk desserts and evaluate the effect of hydrocolloids on their properties |
| produce different fermented milk products using different dairy cultures realize the production of Dutch-type cheeses (with low-heat curd) carry out the production of processed cheeses and evaluate the influence of raw material composition and process parameters on their consistency carry out the production of milk desserts and evaluate the effect of hydrocolloids on their properties |
| teaching methods |
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| Knowledge |
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| 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 |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Grade (Using a grade system) |
| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Didactic test |
| Didactic test |
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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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