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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)
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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)
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Oral examination. Last update: Čurda Ladislav (14.03.2014)
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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)
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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)
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Magister study programme of chemistry, food chemistry or food technology. Last update: VED322 (05.11.2015)
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| Coursework assessment | |
| Form | Significance |
| Regular attendance | 20 |
| Oral examination | 80 |