Lecturer(s)
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Samková Eva, prof. Ing. Ph.D.
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Jirotková Dana, Ing. Ph.D.
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Smetana Pavel, doc. Ing. Ph.D.
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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 processing.
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Learning activities and teaching methods
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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
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Learning outcomes
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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.
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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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Combined exam
Participation in excursions and laboratory exercises simulating production, processing of protocol.
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Recommended literature
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Kadlec, P., Melzoch, K., Voldřich, M.:. Přehled tradičních potravinářských výrob. VŠCHT Praha, Ostrava, KYE Publishing, 2012.
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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..
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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, 136 s..
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