Content (Syllabus outline)
Milk – nutrient/food. Milk – definition. Composition – basic and minor nutritional components. Impact of genetic, physiological and environmental factors on milk composition and its technological quality. Relevance of hygienic milk production, risk factors.
Primary treatment and processing of milk. The importance and heat treatment procedures of milk – cooling, thermization, pasteurization, direct and indirect sterilization. Learning about different procedures involved in production of drinking milk - typisation, bactofugation, homogenization and deodorisation.
Quality of dairy products. Impact of raw milk on the course of technological operations and on the quality of the final product. Introduction of various groups of dairy products and their properties. Description of technological processes for production of milk drinks, fermented milks, sweet and fermented cream, butter, various types of cheese.
The role of milk and dairy products in diet. Milk and dairy products as a source of nutritional and functional components.
Quality control. Modern quality control methods for milk production and processing; modern analytical methods for quality control of milk and dairy products.
Prerequisites for the work:
- enrolment in the corresponding year of study programme.
Prerequisites for performing study obligations:
- attendance at lectures,
- attendance at tutorials,
- final colloquium.