SubjectsSubjects(version: 877)
Course, academic year 2020/2021
  
Technology of Dairy Products - D322002
Title: Technologie mlékárenských výrob
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2017
Semester: both
Points: 0
E-Credits: 0
Examination process:
Hours per week, examination: 0/0 other [hours/week]
Capacity: winter:unknown / unknown (unknown)
summer:unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course is intended for doctoral students only
you can enroll for the course in winter and in summer semester
Guarantor: Štětina Jiří doc. Ing. CSc.
Čurda Ladislav doc. Ing. CSc.
Annotation -
Last update: Štětina Jiří doc. Ing. CSc. (06.11.2015)
The course is aimed at a deeper understanding of the application of unit operations in the technology of dairy products and their impact on the physico-chemical changes, and chemical and biochemical reactions occurring during processing and storage of raw materials and dairy products. In addition it includes the potential use of modern technologies enabling the production of new functional foods.
Aim of the course -
Last update: Štětina Jiří doc. Ing. CSc. (06.11.2015)

Students will be able to:

describe and explain the technology of dairy products and ongoing physical changes and chemical reactions.

To propose a modification of technology for innovation in the production and utilization of new technologies in the development of new functional foods.

Literature -
Last update: Štětina Jiří doc. Ing. CSc. (06.11.2015)

Walstra P., Wouters J. T. M., Geurts T. J.: Dairy Science and Technology, CRC Press 2006

Fuquay J., Fox P.F., McSweeney P.L.H.: Encyclopedia of Dairy Science, Academic Press, London 2011

Learning resources -
Last update: Štětina Jiří doc. Ing. CSc. (06.11.2015)

Self-study of scientific literature.

Syllabus -
Last update: Štětina Jiří doc. Ing. CSc. (06.11.2015)

Milk composition and properties, fundamental processes in milk processing. Traditional and new technologies and types of liquid and fermented dairy products, butter and anhydrous milk fat, ice cream, cheesea, evapored and dried milk products. Modern products based on the use of functional components of milk, whey and protein concentrate.

Entry requirements -
Last update: Štětina Jiří doc. Ing. CSc. (06.11.2015)

Magister study programme of chemistry, food chemistry or food technology.

Registration requirements -
Last update: Štětina Jiří doc. Ing. CSc. (06.11.2015)

Food chemistry, physical chemistry, biochemistry, food microbiology, chemical engineering.

Course completion requirements -
Last update: Štětina Jiří doc. Ing. CSc. (06.11.2015)

Oral examination.

 
VŠCHT Praha