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Lecturer(s)
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Jirotková Dana, Ing. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Vácha František, doc. Ing. CSc.
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Course content
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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 and honey processing.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Laboratory, Excursion
- Field trip
- 40 hours per semester
- Class attendance
- 28 hours per semester
- Preparation for credit
- 20 hours per semester
- Preparation for exam
- 62 hours per semester
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Learning outcomes
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The course will provide students with knowledge of technological operations during the processing of raw food products of animal origin and will explain the technological properties of the raw materials. Processing of animal products - standardization, homogenization, separation, classification, heat treatment, cooling, freezing, evaporation and drying, fermentation, membrane filtration, packaging. Technology of processing of the main animal products: milk, meat, eggs and honey.
During the course the student acquires professional and practical basics of processing of individual types of meat, milk, animal fats and eggs, including the principle of technological equipment used in production. They will adopt the principles of food safety and commodity-related legislation.
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Prerequisites
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Gain high school knowledge of biology, chemistry and physics. The basics of food chemistry are an advantage, but not a condition of enrollment.
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Assessment methods and criteria
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Oral examination, Test
Participation in excursions and laboratory exercises simulating production, protocol processing.
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Recommended literature
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Čepička, J. a kol. Obecná potravinářská technologie.. Praha: VŠCHT, Praha, 1995.
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Ingr, I. Produkce a zpracování masa. Brno, MZLU, 2003.
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Kyzlink, V. Teoretické základy konzervace potravin. Praha, SNTL, 1988.
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Pešek, M. Hodnocení jakosti, zpracování a zbožíznalství živočišných produktů. Část I a II. České Budějovice: Jihočeská univerzita 1997. České Budějovice, JU ZF, 1997.
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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.
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