Course: Processing of Animal Products

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Course title Processing of Animal Products
Course code KKZP/QZZIP
Organizational form of instruction Lecture
Level of course Master
Year of study not specified
Semester Winter
Number of ECTS credits 6
Language of instruction Czech
Status of course Compulsory-optional
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Samková Eva, prof. Ing. Ph.D.
  • Jirotková Dana, Ing. Ph.D.
  • Smetana Pavel, doc. Ing. Ph.D.
Course content
1. Technological properties of raw materials of animal origin and their characteristics 2. Processing of animal products - technological processes and technological equipment. Standardization of raw materials, homogenization, separation methods, purification, membrane filtration 3. Heat treatment of animal products - pasteurization, sterilization, thermization, cooling, freezing. Fermentation and packaging of products. 4. Production of liquid dairy products and UHT milk. 5. Production of fermented milk products. 6. Production of concentrated and dried dairy products. 7. Production of cheeses, cottage cheese and cheese specialties. 8. Production of butter and frozen cream creams. 9. Slaughtery production (cattle, sheep, horses, calves and goats). 10 Slaughtery production (pigs), chilling and cutting of meat. 11. Slaughterhouse and meat production of poultry. 12. Meat processing 13. Processing of animal fats and eggs. 14. Fish processing.

Learning activities and teaching methods
Monologic (reading, lecture, briefing), Laboratory, Excursion
  • Class attendance - 56 hours per semester
  • Preparation for credit - 20 hours per semester
  • Preparation for exam - 60 hours per semester
  • Semestral paper - 30 hours per semester
Learning outcomes
The aim of the subject is to apply technological, chemical, and physical properties of individual commodities which are of animal origin to practical production processes. In the course, there is also included information on preparatory steps of the manufacturing processes, their individual phases, and used additives. Then there is covered further treatment, packaging, and storing of final products with the inclusion of valid legislation. A part of the course is a sensory analysis of products of animal origin.
During the course the student acquires professional and practical bases of processing of individual types of meat, milk, animal fats, eggs and fish, including the principle of technological equipment used in production. They will adopt the principles of food safety and commodity-related legislation.
Prerequisites
Gain high school knowledge of biology, chemistry and physics. The basics of food chemistry are an advantage, but not a condition of enrollment.

Assessment methods and criteria
Combined exam

Participation in excursions and laboratory exercises simulating production, processing of protocol.
Recommended literature
  • Kadlec, P., Melzoch, K., Voldřich, M.:. Přehled tradičních potravinářských výrob. VŠCHT Praha, Ostrava, KYE Publishing, 2012.
  • Pešek, M.:. Hodnocení jakosti, zpracování a zbožíznalství živočišných produktů. Část 2. Základy zpracování a zbožíznalství mléka a mléčných výrobků. České Budějovice, JU ZF 1997, 182 s..
  • Pipek, P., Jirotková, D.:. Hodnocení jakosti, zpracování a zbožíznalství živočišných produktů. Část 3. Hodnocení a zpracování masa, drůbeže, vajec a ryb. České Budějovice, JU ZF 2001, 136 s..


Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester