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Lecturer(s)
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Šantová Kristýna, Ing.
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Vincová Anna, Ing.
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Salek Richardos Nikolaos, doc. 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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Kůrová Vendula, Ing. Ph.D.
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Adámek Richard, Mgr. Ph.D.
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Course content
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1. Chemical composition of milk I. 2. Chemical composition of milk II. Physico-chemical properties of milk. 3. Production of milk components and hygiene of milk production. 4. Principles of technological processes. 5. Production of drinking milk and butter. 6. Pure dairy cultures. 7. Production of fermented dairy products. 8. Production of natural cheeses I. 9. Production of natural cheeses II. 10. Production of natural cheeses III. 11. Production of processed cheese I. 12. Production of processed cheese I. 13. Production of cottage cheese and sour cheeses. 14. Production of condensed and dried dairy products. Production of other dairy products.
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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
- 160 hours per semester
- Participation in classes
- 20 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 |
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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 |
|---|
| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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BUŇKA, F. Mlékárenská technologie I.. Zlín: UTB, 2013. ISBN 978-80-7454-254-1.
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BYLUND, G. Dairy Processing Handbook. Lund: Tetra Pak Processing Systems AB, 1995. ISBN 9163134276.
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FOX, P.F. Cheese: Chemistry, Physics and Microbiology. 3rd Ed. London: Elsevier, 2004. ISBN 0-1226-3651-1.
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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.
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LAW, B.A., TAMIME, A.Y. Technology of Cheesemaking. 2nd Ed. Malden: Blackwell, 2010. ISBN 9781405182980.
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SMIT, G. (Ed.). Dairy Processing: Improving Quality. Cambridge: Woodhead, 2003. ISBN 0849317584.
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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.
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