Předmět Milk and Dairy Products Quality and Processing - Mgr. (AQA27E)

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Materiál	Typ	Datum	Počet stažení

Cíl

The mission and objective of the course are to give students basic theoretical and practical overview about the quality assessment of milk and dairy processing. The importance of dairying and legislation connecting with processing, quality, assessment and collection of milk is mentioned at the beginning of lessons. Composition of milk, its importance for human nutrition and factors influencing its quality and suitability for a particular milk product processing are given in following lessons. Basic classification of milk products, brief overview of dairy processing and basic analytical methods for milk and milk products assessment are also included in the course. The course combines lectures and practical training exercises in milk laboratory. The course can also enlarge knowledge of students and people working and interested in milk production and dairy processing.

Osnova

PřednáškaIntroduction - importance of dairying, international dairy organisations, food safety, EU legislationComposition of milk - constituents of milk, water, dry matter, milk fat and sugars in milkComposition of milk - proteins, biocatalysts, mineral compounds, somatic cells, gases in milkKinds of milk, physiochemical properties of milk, sensory and technological defects of milkImportance of milk in human nutritionMilk contaminantsRaw milk quality requirements, diseases from milkBasic milk processing, heated milk and creamLiquid milk products - principles of processing, milk and cream assessmentButter, butter assessment, ice creamMilk microbiologyFermented milk productsCheese and quargWhey processing, milk protein concentratesCvičeníRaw milk quality criteriaDetermination of milk fat contentAnalysis of raw cow milkAcidity of milkPasteurised and longlife milkCreamButterFermented milk productsCheesemakingCheese - sensory and chemical analysisQuarg - quality assessmentCondensed milkDairy powdersMicrobiological evaluation of milk and milk products

Získané způsobilosti

Znalosti:Student knows structure and main functions of agro-ecosystems. He understands the influence of abiotic factors onto organisms with possible modifications ot these factors in the range of agricultural systems. He has orientation in poblematic of population dynamics of agriculturally important species and biotic interactions among their populations. He understands the importance of agrobiodiversity, the methods of its measurement and protection. Student knows the specific ecology of soil and water environments, he can characterise biogeochemical cycles of basic biogenic elements. He has information about energy fluxes in agroecosystems. He knows the main production systems in agriculture in relation to energetic demands and their influence onto environment. He has the knowledge of non-productive functions of agriculture, the relation between the agriculture and the landscape and the main points in agricultural policy related to sustainable agricultural production and rural development.Dovednosti:Student is able to use holistic principles towards agroecosystems assessment. He can describe their basic elements and their connections. He understands relations between particular environmental factors and their effect on organisms. He can analyse the processes on the level of population, can identify basic elements of population dynamics and their influence on the management of abundance of agriculturally important species. He has got the information on the importance of mutual interactions in agrobiocenoses. He can specify critical points in matter cycles and energy fluxes. Student is able to analyse basic attributes of main agricultural systems. He has skills to project changes in current cropping systems and based on agro-ecological principles and the principles of sustainable agriculture.Kompetence - komunikace:Student is able to work both in the team and/or under the leadership of other person. He can communicate in Czech language with the use of professional terminology of this particular subject. He has the skills to formulate, discuss, and to present his own opinion, he can comprehensively share the information, thoughts, to concretise problems and to present solutions.Kompetence - úsudek:Student is able to do his work creatively and initiatively. Can assess and apply information sources (professional literature, documents, databases, web pages etc) and classify and evaluate the results of scientific research. During decision making process uses his own knowledge together with other professionals. He is competent to support and organise work of other team members.

Literatura

ZákladníNollet, L.M.L., Toldrá, F. 2010. Handbook of dairy foods analysis. CRC Press. Boca Raton. 900 p. ISBN 978-1-4200-4631-1.Park, Y. 2009. Bioactive components in milk and dairy products. Wiley-Blackwell. Ames. 426 p. ISBN 978-0-8138-1982-2.Tamime, A.Y. 2009. Dairy powders and concentrated milk products. Willey-Blackwell. Chischester. 380 p. ISBN 978-1-4051-5764-3.Tamime, A.Y. 2009. Milk processing and quality management. Willey-Blackwell. Chischester. 324 p. ISBN 978-1-4051-4530-5.Saarela, M. 2007. Functional dairy products. Vol. 2. CRC Press. Boca Raton. 539 p. ISBN 978-1-4200-4398-3.Shortt, C., O'Brien, J. 2004. Handbook of functional dairy products. CRC Press. Boca Raton, London. 293 p. ISBN 1-58716-077-3.Roginski, H., Fuquay, J.W., Fox, P.F. 2003. Encyclopedia of dairy sciences 1 - 4. Academic Press. Amsterdam. 2799 p. ISBN 0-12-227235-8.Fox, P.F. 2004. Cheese chemistry, physics and microbiology. Volume 1, General aspects. Elsevier Academic Press. Boston. 617 p. ISBN 0-12-263652-X.Fox, P.F. 2004. Cheese chemistry, physics and microbiology. Volume 2, Major cheese groups. Elsevier Academic Press. Boston. 434 p. ISBN 0-12-263653-8.Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin.Commission Regulation (EC) No 1662/2006 amending Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin.DoporučenáMarth, E.H., Steele, J.L. 2001. Applied dairy microbiology. Marcel Dekker. New York. 744 p. ISBN 0-8247-0536-X.Walstra, P., van Boekel, M.A.J.S., Geurts, T.J., Jellema, A., Noomen, A. 1999. Dairy technology principles of milk properties and processes. Marcel Dekker. New York. 727 p. ISBN 0-8247-0228-X.Robinson, R.K. 1994. Modern Dairy Technology Advances in Milk Processing. Chapman & Hall. London. 485 p. ISBN 0-412-53520-3.Robinson, R.K. 1986. Modern Dairy Technology. Volume 1, Advences on milkprocessing. Elsevier Applied Science. London. 438 p. ISBN 0-85334-391-8.Robinson, R.K. 1986. Modern dairy technology. Volume 2, Advances in milk products. Elsevier Applied Science. London. 440 p. ISBN 0-85334-394-2.Robinson, R.K. 1991. Dairy microbiology The microbiology. Vol. 1. Elsevier Applied Science. London. 301 p. ISBN 1-85166-391-6.Marth, E.H., Steele, J.L. 2001. Applied Dairy Microbiology. Marcel Dekker. New York. 744 p. ISBN 0-82470-536-X.Bylund, G. 1995. Dairy processing handbook. Tetra Pak Processing Systems. Lund. 436 p.

Požadavky

None

Garant

doc. Ing. Lenka Kouřimská, Ph.D.