SubjectsSubjects(version: 943)
Course, academic year 2023/2024
Technology of dairy products II - M322011
Title: Technologie mléčných výrobků II
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0, C+Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Čurda Ladislav doc. Ing. CSc.
Annotation -
Last update: Štětina Jiří doc. Ing. CSc. (26.04.2022)
The subject is focused on training of food technologist, pursues a deeper understanding of technological processes of dairy technologies, whose common feature is the application of fermentation processes in the production, i.e. fermented dairy products, quarg and cheeses, including whey processing. The explanation of these technologies combines a view in terms of chemical and biochemical, microbiological, physical and engineering processes. Students will also get acquainted with the production of basic types of cheese and protein concentrates. Attention is also paid to membrane processes, which are significantly used in dairy technology.
Aim of the course -
Last update: Kubová Petra Ing. (01.07.2022)

Students will be able to:

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

Literature -
Last update: Kubová Petra Ing. (01.07.2022)

R: Tamime A. Y., Robinson R. K. (eds.): Tamime and Robinson's Yoghurt - Science and technology. Third edition, Woodhead Publishing Ltd, Cambridge 2007. ISBN 978-1-84569-213-1.

R: Fox P.F., McSweeney P.L.H., Timothy M. Cogan T.M., Guinee T.P. (eds.): Cheese - Chemistry, Physics and Microbiology, Vol. 1 General Aspects, Vol. 2 Major Cheese Groups, Third edition, Elsevier Amsterdam 2004. ISBN 0-1226-3651-1.

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

Syllabus -
Last update: Kubová Petra Ing. (01.07.2022)

1. Technology of fermented dairy products.

2. Types of fermented dairy products.

3. Cheesemaking - introduction, classification of cheeses.

4. Milk as raw material for cheese production.

5. Cheese starters. Rennets.

6. Cheesemaking steps: renneting. Coagulation kinetics, syneresis, proteolysis of casein.

7. Cheesemaking steps: cutting, mixing, scalding, washing, moulding, salting.

8. Cheese ripening.

9. Technology of quark cheese.

10. Fresh cheeses, white cheeses.

11. Smear-ripened cheeses, mould cheeses.

12. Low- and high-temperature scalded cheeses.

13. Processed cheeses. Quality control of cheeses..

14. Milk protein concentrates. Whey processing and utilization. Application of membrane processes.

Registration requirements -
Last update: Štětina Jiří doc. Ing. CSc. (26.04.2022)

Food Chemistry, Biochemistry,Microbiology

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