Subjects

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Dairy Chemistry and Analysis of Dairy Products - D322001

Title:	Chemie a analýza mlékárenských produktů
Guaranteed by:	Department of Dairy, Fat and Cosmetics (322)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2019 to 2019
Semester:	both
Points:	0
E-Credits:	0
Examination process:
Hours per week, examination:	0/0, other [HT]
Capacity:	winter:unknown / unknown (unknown) summer:unknown / unknown (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Level:
Note:	course is intended for doctoral students only you can enroll for the course in winter and in summer semester

Guarantor:	Čurda Ladislav doc. Ing. CSc. Štětina Jiří doc. Ing. CSc.

Examination dates Schedule

Annotation -

The subject is focused on milk proteins, lactose and its derivatives and biologically active components of milk with potential application in functional foods. Chemistry of dairy products is focused on changes and interactions of components by used technology e.g. heat treatment of milk an its changes during storage or cheese ripening. Analytical methods suitable for monitoring of these changes are also included.

Last update: Čurda Ladislav (30.01.2018)

Course completion requirements -

Oral examination.

Last update: Čurda Ladislav (14.03.2014)

Literature -

Fox P. F., Uniacke-Lowe T., McSweeney, P. L. H., O’Mahony J. A.: Dairy Chemistry and Biochemistry, 2nd ed., Springer, 2015

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

McSweeney P. L. H., Fox, P. F. (Eds.): Advanced Dairy Chemistry, Volume 1A: Proteins: Basic Aspects, 4th ed., Springer, 2013

McSweeney P. L. H., O´Mahoney J. A. (Eds.): Advanced Dairy Chemistry, Volume 1B: Proteins: Applied Aspects, 4th ed., Springer, 2016

McSweeney P. L. H., Fox, P. F. (Ed.): Advanced Dairy Chemistry, Volume 3: Lactose, Water, Salts and Vitamins, 3th ed., Springer, 2009

Last update: Čurda Ladislav (30.01.2018)

Syllabus -

Casein

Whey proteins

Functional properties of milk proteins

Changes of milk proteins caused by cooling and heating.

Cheese ripening

Lactose - properties, modification

Milk fat, minerals, enzymes and other minor compounds

Indicators of heat treatment

Selected analytical methods

Last update: Čurda Ladislav (30.01.2018)

Learning resources -

Self-study of scientific literature.

Last update: VED322 (09.11.2015)

Learning outcomes -

Student will know:

Detailed composition and properties of dairy proteins and their application in dairy technology.

Properties of lactose and preparation of its derivatives.

Influence of technology on milk components.

Selected analytical methods.

Last update: Čurda Ladislav (30.01.2018)

Entry requirements -

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

Last update: VED322 (05.11.2015)

Registration requirements -

Organic chemistry, Physical chemistry, Analytical chemistry, Biochemistry.

Last update: VED322 (05.11.2015)

Coursework assessment
Form	Significance
Regular attendance	20
Oral examination	80