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Lecturer(s)
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Vorlová Lenka, prof. MVDr. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Course content
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Act No. 110/97, and implementing decrees. Intravital effects on milk quality. Hygiene of milk and dairy products - production, distribution. Prevention against chemical and drug inhibitors, food (millk) safety. Hygiene and sanitation in the dairy industry.
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Learning activities and teaching methods
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Work with text (with textbook, with book), Individual preparation for exam, Work with multi-media resources (texts, internet, IT technologies), Individual tutoring
- Semestral paper
- 60 hours per semester
- Preparation for classes
- 50 hours per semester
- Preparation for exam
- 75 hours per semester
- Class attendance
- 15 hours per semester
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Learning outcomes
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The aim of the course is to deepen knowledge about the conditions of processing of raw milk into high-quality and safety dairy products.
students understand the concepts of hygiene of milk and dairy products, can determine procedures to prevent contamination during production
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Prerequisites
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knowledge on basic principles of quality and processing of dairy products
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Assessment methods and criteria
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Oral examination
knowledge of the composition and physical, microbiological and technological properties of milk and its processing
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Recommended literature
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Buncic, Sava. Integrated food safety and veterinary public health. Wallingford, Oxfordshire, UK : CABI, 2006.
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D'Mello, J. P. Felix. Food safety contaminants and toxins. Wallingford, Oxfordshire, UK : CABI, 2003.
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Janštová, B. a kol. Technologie mléka a mléčných výrobků. Brno: VFU, 2012.
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Kadlec, Pavel; Melzoch, Karel,; Voldřich, Michal. Přehled tradičních potravinářských výrob : technologie potravin. Vydání: první. Ostrava : Key Publishing s.r.o., 2012. ISBN 978-80-7418-145-0.
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Navrátilová, P. Hygiena produkce mléka. Brno: VFU, 2012.
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