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Lecturer(s)
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Šantová Kristýna, Ing.
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Vincová Anna, Ing.
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Pachlová Vendula, doc. Ing. Ph.D.
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Míšková Zuzana, Ing. Ph.D.
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Kůrová Vendula, Ing. Ph.D.
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Lazárková Zuzana, doc. Ing. Ph.D.
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Adámek Richard, Mgr. Ph.D.
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Rejdlová Anita, Ing.
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Course content
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- Chemical composition of milk I. - Chemical composition of milk II. - Basic treatment of milk I. - Basic treatment of milk II. - Production of drinking milk, cream and butter. - Pure dairy cultures. - Production of fermented milk products. - Production of natural cheeses I. - Production of natural cheeses II. - Production of natural cheeses III. - Processed cheese production. - Production of cottage cheese and sour cheeses. - 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, Simple experiments, Practice exercises
- Preparation for examination
- 150 hours per semester
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| learning outcomes |
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| Knowledge |
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| Student se orientuje v problematice technologie mléka a mléčných výrobků. |
| Student se orientuje v problematice technologie mléka a mléčných výrobků. |
| describe the principles of basic dairy treatments to characterize the production technology of liquid dairy products clarify the production technology of fermented milk products explain the technology of butter production explain the technology of cheese production |
| describe the principles of basic dairy treatments to characterize the production technology of liquid dairy products clarify the production technology of fermented milk products explain the technology of butter production explain the technology of cheese production |
| Skills |
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| perform a test to distinguish between raw and pasteurized milk calculate the ratio of milk to cream needed for standardization realize sweet and sour milk coagulation to determine the active and titratable acidity of milk carry out the production of butter by the foaming method |
| perform a test to distinguish between raw and pasteurized milk calculate the ratio of milk to cream needed for standardization realize sweet and sour milk coagulation to determine the active and titratable acidity of milk carry out the production of butter by the foaming method |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Written examination |
| Didactic test |
| Written examination |
| Didactic test |
| Oral examination |
| Oral examination |
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Recommended literature
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BUŇKA, F., PACHLOVÁ, V., BUŇKOVÁ, L., ČERNÍKOVÁ, M. Mlékárenská technologie I. 1. vyd.. Zlín: UTB ve Zlíně, 2013. ISBN 978-80-7454-254-1.
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BYLUND, G. Dairy processing handbook. Lund: Tetra Pak Processing Systems AB, 1995.
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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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