Oct 19, 2019   12:25 p.m. Kristián
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Course syllabus N425T0_4I - Dairy Technology and Dairy Products (FCFT - WS 2019/2020)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N425T0_4I
Course unit title: Dairy Technology and Dairy Products
Mode of delivery, planned learning activities and teaching methods:
lecture4 hours weekly (on-site method)

 
Credits allocated: 5
 
Recommended semester/trimester: Food, Hygiene, Cosmetics - master (compulsory), 1. semester
Level of study: 2.
Prerequisites for registration: none
 
Assesment methods:
During the semester there will be two written verification of 50 points; for the oral examination is necessary to obtain at least 25 points from each review.
 
Learning outcomes of the course unit:
The student will become familiar with the macro-and microstructure of milk. Give a comprehensive view of the composition of milk, its chemical, physical and organoleptic properties that can be applied in technological processing of milk. The student will acquire knowledge of the overall technology of various dairy products.
 
Course contents:
Milk production, anatomy and physiology of the mammary gland.
Basic milk composition: water in milk, milk carbohydrates, lipids milk, milk protein .
Enzymes of milk , milk salts , vitamins in the milk. Other components of milk.
Physical and chemical properties of milk.
Organoleptic characteristics of milk.
Milking on the farm. Milk intake on dairy plant.
Heat treatment of milk, pasteurization, UHT sterilization.
Centrifugation, homogenization, cream preparation, standardization.
Processing of cream, butter production, clarified butter.
Concentration, production of condensed milk. Milk powder, milk powder. Production of frozen cream cheese .
Starter dairy culture. Production of lactic acid fermented products .
Cheese production. Distribution and production of fresh cheese. Production of processed cheese . Processing of whey and buttermilk, membrane processes. Casein, caseinates and coprecipitates protein concentrates.
 
Recommended or required reading:
Basic:
Görner, F., Valík, Ľ.: Aplikovaná mikrobiológia požívatín. Malé Centrum, Bratislava, 2004. 527 s. Bratislava,: Malé Centrum,, 2004. 527 p. ISBN 80-967064-9-7.
Walstra, P.,Wouters, J. T. M., Geurts, T. J.: Dairy Science and Technology. Taylor & Francis Group, LLC, London, 2006, 763 p. London: Taylor & Francis Group,, 2006. 763 p.

Recommended:
ROGINSKI, H., FUQUAY, J. W., FOX, P. F. (2003). Encyclopedia of Dairy Science. Volume I - IV. Amsterdam: Academic Press, 2799 p.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 131

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38,2 %38,2 %20,6 %2,3 %0,7 %0 %
Name of lecturer(s): doc. Ing. Mária Greifová, PhD. (person responsible for course) - slovak, english
 
Last modification: 29. 1. 2019
Supervisor: doc. Ing. Mária Greifová, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: