SubjectsSubjects(version: 912)
Course, academic year 2022/2023
  
Technology of dairy products I - M322010
Title: Technologie mléčných výrobků I
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:2/0, Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Štětina Jiří doc. Ing. CSc.
Annotation -
Last update: Štětina Jiří doc. Ing. CSc. (25.04.2022)
The subject is focused on training of food technologist on the level to be able to combine scientific knowledge of chemical and biochemical, microbiological, physical and engineering sciences in the branch of dairy technology. It includes the characterization of physicochemical properties of milk and the application of fundamental unit operations common to various dairy product technologies and their impact on changes in dairy raw materials and products during processing and storage. It contains an analysis of technologies of dairy products, such as drinking milk and beverages, creams, frozen creams, butter and condensed and dried products, the shelf life of which is based on engineering processes, in particular heat treatment, freezing and dehydration. It also 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. (25.04.2022)

Students will be able to:

Monitor and control food technology on the level of chemical, microbial, physical and engineering processes and possible nutritional changes to get standard food product; resolve problems in technology; communicate with process and material engineers.

Literature -
Last update: Štětina Jiří doc. Ing. CSc. (25.04.2022)

R: Bylund G. (1995):Dairy Processing Handbook. Tetra Pak Processing Systems AB Lund Sweden, 436 stran.ISBN 9163134276.

R: Walstra P., Wouters J. T.M., Geurts T.J.: Dairy science and technology (2nd ed.), CRC Press (Taylor & Francis Group), Boca Raton 2006

Learning resources - Czech
Last update: Kubová Petra Ing. (01.07.2022)

https://e-learning.vscht.cz/

Syllabus -
Last update: Štětina Jiří doc. Ing. CSc. (25.04.2022)

1. Technologically important properties and polydisperse system in milk.

2. Microbiology of milk and technologically important microorganisms.

3. Production of milk and quality evaluation for dairy processing.

4. Heat treatment of milk, cooling, thermization, sterilization and UHT treatment.

5. Use of separators in dairy technology. Skimming and standardization of milk.

6. Further possibilities of reduction of microorganisms, bactofugation and microfiltration.

7. Homogenisation of milk and its technological application.

8. Interplant transport of milk. Storage and process tanks. Process control.

9. Production of pasteurized and sterilized milk and cream.

10. Properties of cream and its treatment for butter production. Physical and biological ripening of cream.

11. Production of butter and mixed emulsified fats, their properties and evaluation.

12. Technology of ice-cream, its properties and evaluation.

13. Evaporation of milk, production and evaluation of condensed milk products.

14. Drying of milk and whey. Technology, properties and evaluation of dried milk products.

Registration requirements -
Last update: Štětina Jiří doc. Ing. CSc. (25.04.2022)

Food Chemistry, Biochemistry,Microbiology

Food (or Chemical) Engineering; Food and Biochemical Process Engineering.

Teaching methods
Activity Credits Hours
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Příprava na zkoušku a její absolvování 1 28
3 / 3 84 / 84
Coursework assessment
Form Significance
Examination test 50
Oral examination 50

 
VŠCHT Praha