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Lecturer(s)
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Samková Eva, prof. Ing. Ph.D.
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Course content
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1. Introduction, history of cheeses and cheesemaking, classification of cheeses 2.-3. Milk quality (composition and properties) 4.-5. Rennets, starter cultures, additives, spices 6. Milk treatment (pasteurisation, standardisation) 7. Special technological operation in cheesemaking (fermentation, coagulation, curd manufacture, etc.) 8. Cheese ripening, cheese defects 9.-13. Processing in production of various types of cheeses, quark and whey processing 14. Legislation on cheeses, requirements for cheeses.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Demonstration, Excursion
- Preparation for exam
- 35 hours per semester
- Preparation for credit
- 15 hours per semester
- Semestral paper
- 40 hours per semester
- Field trip
- 10 hours per semester
- Class attendance
- 46 hours per semester
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Learning outcomes
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The course provides students with knowledge concerning cheeses including quark and whey: milk quality and treatment, technological operation during the cheesemaking and whey processing, classification of cheeses, nutritional value, composition, production, and consumption of cheeses.
Knowledge of quality and processing of cheeses including knowledge of milk quality, ability to produce basic types of cheeses.
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Prerequisites
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Basic knowledge of chemistry and biology.
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Assessment methods and criteria
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Oral examination, Test
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Recommended literature
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Fox P.F. a kol. Cheese: chemistry, physics, and microbiology / General aspects . Volume 1. Amsterodam, Elsevier, 2004., 2004.
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Kadlec P. a kol. Technologie potravin I, II.. VŠCHT, FPBT Praha, 2002, 2002.
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Kadlec P., Melzoch K., Voldřich M. Co byste měli vědět o výrobě potravin? Technologie potravin (vybrané kapitoly). Ostrava: Key Publishing, 2009.
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Kadlec P., Melzoch K., Voldřich M. Co byste měli vědět o výrobě potravin? (vybrané kapitoly). Ostrava: Key Publishing, 2009.
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Samková, E. a kol. Mléko: produkce a kvalita (vybrané kapitoly). České Budějovice: JU ZF, 2012.
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Samková, E. (ed.). Mléko: produkce a kvalita. 1. vyd. České Budějovice: JU ZF, 2012.
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Šustová K., Sýkora V. Mlékárenské technologie (vybrané kapitoly). Brno: MENDELU, 2013.
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Šustová K., Sýkora V. Mlékárenské technologie. 1. vyd.. Brno: MENDELU 2013. 223 s., 2013.
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