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Last update: Štětina Jiří doc. Ing. CSc. (26.04.2022)
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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. |
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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. |
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Last update: Kubová Petra Ing. (01.07.2022)
https://e-learning.vscht.cz/ |
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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. |
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Last update: Štětina Jiří doc. Ing. CSc. (26.04.2022)
Food Chemistry, Biochemistry,Microbiology Food (or Chemical) Engineering; Food and Biochemical Process Engineering. |