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Lecturer(s)
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Pachlová Vendula, doc. Ing. Ph.D.
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Polášek Zdeněk, MVDr. Ph.D.
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Gál Robert, Ing. Ph.D.
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Míšková Zuzana, Ing. Ph.D.
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Adámek Richard, Mgr. Ph.D.
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Course content
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- Chemical composition of milk. - Basic dairy operations. - Cheese and curd production technology. - Production technology of fermented milk products and other milk products. - Chemical composition of eggs and production of egg products. - Chemical composition and properties of meat. Postmortem changes in the flesh. - Slaughterhouse, demolition industry. Slaughter by-products. - Technology of meat products. Processing of animal fats. - Chemical composition and properties of poultry meat. Production of poultry products. - Chemical composition of fish and production of fish products.
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Learning activities and teaching methods
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Lecturing, Simple experiments, Practice exercises
- Preparation for examination
- 180 hours per semester
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| learning outcomes |
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| Knowledge |
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| Characterise the individual components of milk and explain their importance in terms of dairy technology. |
| Characterise the individual components of milk and explain their importance in terms of dairy technology. |
| List and describe the basic dairy treatments, their relationship and importance in dairy technology. |
| List and describe the basic dairy treatments, their relationship and importance in dairy technology. |
| List, characterise and describe the technology of production of different types of dairy products. |
| List, characterise and describe the technology of production of different types of dairy products. |
| Define the chemical composition and properties of meat and meat products. |
| Define the chemical composition and properties of meat and meat products. |
| Describe the post-mortem changes and principles of meat maturation. |
| Describe the post-mortem changes and principles of meat maturation. |
| Characterise the slaughter and butchery industry. |
| Characterise the slaughter and butchery industry. |
| Explain the production process of meat products. |
| Explain the production process of meat products. |
| Skills |
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| Explain the principle of sweet and sour curdling in the production of dairy products. |
| Explain the principle of sweet and sour curdling in the production of dairy products. |
| Produce and describe the principle of processed cheese production. |
| Produce and describe the principle of processed cheese production. |
| Produce cooked meat products. |
| Produce cooked meat products. |
| Process poultry raw materials into cooked meat products (poultry sausages and liver sausages). |
| Process poultry raw materials into cooked meat products (poultry sausages and liver sausages). |
| 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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| Didactic test |
| Didactic test |
| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
| Written examination |
| Written examination |
| 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, 1995.
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KADLEC, P. a kol. Technologie potravin II. Praha : VŠCHT, 2002. ISBN 80-7080-510-2.
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KADLEC, P. (Ed.). Technologie potravin I. Praha, 2008. ISBN 80-7080-509-9.
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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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STEINHAUSER, L. Hygiena a technologie masa. Brno : LAST, 1995. ISBN 80-900260-4-4.
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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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