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Lecturer(s)
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Gál Robert, Ing. Ph.D.
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Pachlová Vendula, doc. Ing. Ph.D.
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Šenkýřová Jana, Ing. Ph.D.
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Míšková Zuzana, Ing. Ph.D.
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Course content
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1. Chemical composition of milk. 2. Principles of basic technological operations. 3. Pure dairy cultures. 4. Production of fermented milk products I. 5. Production of fermented milk products II. 6. Manufacture of natural cheeses I. 7. Manufacture of natural cheeses II. 8. Production of curd and sour cheeses. 9. Chemical composition of meat. 10. Post-mortem changes in meat. 11. Technology of production of fermented meat products I. 12. Technology of production of fermented meat products II. 13. Technology of production of fermented fish products. 14. Production of other fermented animal 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)
- Participation in classes
- 70 hours per semester
- Home preparation for classes
- 36 hours per semester
- Preparation for course credit
- 50 hours per semester
- Preparation for examination
- 24 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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| describe the principles of basic dairy treatments |
| describe the principles of basic dairy treatments |
| characterise the technology of production of fermented milk products |
| characterise the technology of production of fermented milk products |
| describe the production of cheese and curd |
| describe the production of cheese and curd |
| describe the chemical composition of meat and postmortem changes in meat |
| describe the chemical composition of meat and postmortem changes in meat |
| characterise the technology of production of fermented animal products |
| characterise the technology of production of fermented animal products |
| Skills |
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| explain the influence of basic dairy technologies on the characteristics of milk and dairy products |
| explain the influence of basic dairy technologies on the characteristics of milk and dairy products |
| make fermented milk products |
| make fermented milk products |
| make natural cheeses |
| make natural cheeses |
| clarify the effect of post-mortem changes on meat quality |
| clarify the effect of post-mortem changes on meat quality |
| make fermented meat products |
| make fermented meat products |
| teaching methods |
|---|
| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Educational trip |
| Dialogic (Discussion, conversation, brainstorming) |
| Educational trip |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
|---|
| Educational trip |
| Educational trip |
| Simple experiments |
| Simple experiments |
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Oral examination |
| Oral examination |
| Written examination |
| Written examination |
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Recommended literature
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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. a kol. Přehled tradičních potravinářských výrob. Ostrava, 2012. ISBN 978-80-7418-145-0.
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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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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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