Content (Syllabus outline)

Quality and safety of dairy products. Definition and description of terms “safe” and “quality” food. Explanation of terms “risk” and “risk factors”, overview of most frequent risk factors. Development, monitoring, control, and optimisation of production processes.

Planning on pasteurisation and sterilisation of milk. Molecular mechanisms responsible for bacterial heat resistance. Role of predictive modeling, modeling and risk assessment. Influence of time/temperature heat treatment regimes on microbiological and chemical changes in milk.

Formation of organoleptic characteristics and spoilage processes. Biochemical processes (lipolysis, proteolysis, glycolysis, auto-oxidation) contributing to the formation of taste, aroma and texture of various dairy product, causes and consequences of a misled biochemical processes which result in defects, spoilage and short shelf life of dairy products. Bacteriophages, mechanisms of bacterial phage defense, phage-resistant starter cultures. Accelerated cheese ripening.

Testing the authenticity of milk and dairy products. (Un)fulfillment of requirements from standards, use of (un)suitable technological processes, falsifications.

Traditional dairy products. Explanation of terms “quality agricultural products”, “protected geographical indications” and “designations of origin”. Primary and secondary indicators of geographical origin and their determination.

Functional dairy product. What do we mean by functional dairy products? Examples of functional dairy products – probiotics, prebiotics, synbiotics; low-lactose and lactose-free milk products, products fortified by bioactive compounds. Health benefits of functional dairy product.

Separation technologies to produce dairy ingredients. Membrane filtration, isolation of ingredients, production of whey proteins, production and isolation of bioactive peptides.

On-line measurement of physical and microbiological parameters, composition.

Development of biofilms, monitoring and control of well-defined cleaning procedures. Future trends for on-line analyses (spectroscopies, ion selective electrodes, electronic nose, chromatographies, biosensors). 


Prerequisites for the work:

  • Entry in the corresponding year of study program
  • Absolving subjects of Technologies of Meat and Milk Processing; Quality and nutritional value of milk and dairy products
  • Mandatory participation at laboratory and field work


Terms of Prerequisites:

  1. For the Exam

- Pass graded written colloquium