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Course, academic year 2015/2016
  
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Technology of Dairy Products - D322002
Title: Technologie mlékárenských výrob
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2005 to 2016
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
Qualifications:  
State of the course: taught
Language: Czech
Teaching methods: full-time
Level:  
Note: course is intended for doctoral students only
can be fulfilled in the future
you can enroll for the course in winter and in summer semester
Guarantor: Štětina Jiří doc. Ing. CSc.
Examination dates   Schedule   
This subject contains the following additional online materials
Annotation -
The course is aimed at a deeper understanding of the application of unit operations in the technology of dairy products and their impact on the physico-chemical changes, and chemical and biochemical reactions occurring during processing and storage of raw materials and dairy products. In addition it includes the potential use of modern technologies enabling the production of new functional foods.
Last update: Štětina Jiří (06.11.2015)
Course completion requirements -

Oral examination.

Last update: Štětina Jiří (06.11.2015)
Literature -

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

Fuquay J., Fox P.F., McSweeney P.L.H.: Encyclopedia of Dairy Science, Academic Press, London 2011

Last update: Štětina Jiří (06.11.2015)
Syllabus -

Milk composition and properties, fundamental processes in milk processing. Traditional and new technologies and types of liquid and fermented dairy products, butter and anhydrous milk fat, ice cream, cheesea, evapored and dried milk products. Modern products based on the use of functional components of milk, whey and protein concentrate.

Last update: Štětina Jiří (06.11.2015)
Learning resources -

Self-study of scientific literature.

Last update: Štětina Jiří (06.11.2015)
Learning outcomes -

Students will be able to:

describe and explain the technology of dairy products and ongoing physical changes and chemical reactions.

To propose a modification of technology for innovation in the production and utilization of new technologies in the development of new functional foods.

Last update: Štětina Jiří (06.11.2015)
Entry requirements -

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

Last update: Štětina Jiří (06.11.2015)
Registration requirements -

Food chemistry, physical chemistry, biochemistry, food microbiology, chemical engineering.

Last update: Štětina Jiří (06.11.2015)
 
VŠCHT Praha