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Last update: Štětina Jiří doc. Ing. CSc. (25.04.2022)
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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. |
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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 |
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Last update: Kubová Petra Ing. (01.07.2022)
https://e-learning.vscht.cz/ |
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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. |
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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 |