|
Lecturer(s)
|
-
Kůrová Vendula, Ing. Ph.D.
-
Polášek Zdeněk, MVDr. Ph.D.
-
Pachlová Vendula, doc. Ing. Ph.D.
-
Gál Robert, Ing. Ph.D.
-
Lazárková Zuzana, doc. Ing. Ph.D.
-
Adámek Richard, Mgr. Ph.D.
|
|
Course content
|
1. Chemical composition and properties of milk for industrial processing. 2. Basic dairy treatments and technology of production of drinking milk and cream. 3. Technology of production of fermented dairy products. 4. Technology of sweet cheese production. 5. Technology of production of curds and sour cheeses. 6. Technology of production of butter, concentrated and dried dairy products. 7. Minor animal products. 8. Chemical composition and technological properties of meat, biochemistry of post-mortem meat changes. 9. Evaluation of animals for slaughter, slaughtering, meat cooling and freezing, meat cutting. 10. Technological operations in meat production. 11. Technology of production of various types of meat products. Processing of animal fats. 12. Chemical composition and properties of poultry meat. 13. Poultry processing and finalization of poultry meat. Poultry meat products. 14. Technology of fish and fish products processing.
|
|
Learning activities and teaching methods
|
- Home preparation for classes
- 20 hours per semester
- Preparation for course credit
- 30 hours per semester
- Preparation for examination
- 30 hours per semester
- Participation in classes
- 70 hours per semester
|
| learning outcomes |
|---|
| Knowledge |
|---|
| describe the principles of basic dairy treatments to characterize the technology of production of dairy products characterize the production of meat products |
| describe the principles of basic dairy treatments to characterize the technology of production of dairy products characterize the production of meat products |
| Skills |
|---|
| realize rennet and acid milk coagulation make various fermented milk products to make hams |
| realize rennet and acid milk coagulation make various fermented milk products to make hams |
| teaching methods |
|---|
| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
|---|
| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Didactic test |
| Didactic test |
| Written examination |
| Written examination |
| Oral examination |
| Oral examination |
|
Recommended literature
|
-
Buňka a kol. Mlékárenská technologie I. Zlín, 2013. ISBN 978-80-7454-254-1.
-
Bylund, G. Dairy Processing Handbook. Lund: Tetra Pak Processing, 1995.
-
KADLEC, P. a kol. Technologie potravin II. Praha, 2008. ISBN 978-80-7080-510-7.
-
Kadlec, P. a kol. Technologie potravin I. Praha : VŠCHT, 2002. ISBN 80-7080-509-9.
-
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.
-
SMIT, G. (Ed.). Dairy Processing: Improving Quality. Cambridge: Woodhead, 2003. ISBN 0849317584.
-
STEINHAUSER, L. a kol. Hygiena a technologie masa. Brno: LAST, 1995. ISBN 80-9002260-4-4.
-
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.
|