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Lecturer(s)
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Pachlová Vendula, doc. Ing. Ph.D.
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Course content
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1. Chemical composition of milk and its basic physico-chemical properties. 2. Microbiological quality of milk, its importance from the point of view of dairy product production technology, factors influencing it. Pure dairy cultures and methods of their preparation. 3. Thermal treatment of milk - pasteurization, sterilization and UHT-treatment - importance and use for the production of dairy products. 4. Basic dairy treatments - centrifugation, homogenization, deaeration and deodorization - importance and use for the production of dairy products. 5. Technology of production of liquid dairy products. 6. Butter and processed cheese production technology. 7. Technology of cottage cheese and sour cheese production. 8. Technology of production of fermented milk products. 9. Technology of production of condensed and dried dairy products. 10. Cheese production technology. 11. Eggs - structure, chemical composition, technological properties and requirements for egg quality. 12. Eggs - technology of processing eggs into egg products. 13. Fish - chemical composition and properties of fish meat, fish processing technology. Other marine animals. 14. Characteristics of other types of meat, their technological processing and use - venison, rabbit, mutton, goat, horse and kangaroo meat. Minority poultry species. 15. Honey - types and properties of honey, quality requirements for honey, other bee products. 16. Chemical, nutritional and technological properties of the main types of meat from slaughter animals. 17. Production technology of heat-treated meat products. 18. Technology of production of durable meat products. 19. Composition, technological properties and nutritional value of poultry meat. Slaughter processing of poultry, portioning and processing of poultry meat into poultry meat products. 20. Slaughter processing of farm animals, ripening, cutting and meat defects.
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Learning activities and teaching methods
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Dialogic (Discussion, conversation, brainstorming)
- Preparation for examination
- 50 hours per semester
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| teaching methods |
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| Knowledge |
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| Individual work of students |
| Individual work of students |
| Skills |
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| Individual work of students |
| Individual work of students |
| assessment methods |
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| Knowledge |
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| Oral examination |
| Oral examination |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Kadlec, Pavel. Technologie potravin II. Vyd. 1. Praha : Vysoká škola chemicko-technologická, 2002. ISBN 80-7080-510-2.
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Kadlec, Pavel. Technologie potravin I. Vyd. 1. Praha : Vysoká škola chemicko-technologická, 2002. ISBN 80-7080-509-9.
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STEINHAUSER, L. Hygiena a technologie masa. Brno : LAST, 1995. ISBN 80-900260-4-4.
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Steinhauser L. Produkce masa. Tišnov, 1999. ISBN 80-900260-7-9.
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