| Contents of lectures | Importants of milk and fermented dairy products in human nutrition, basic physical-chemical
properties of milk (cow, goat, sheep), microbiology of milk, starter cultures in dairy productions, milk treatment prior dairy production (heat exchanges, centrifugal separators and milk fat standardisation, homogenisation, deaerators etc.), technology of: 1. different cultured milk products (yoghurt, kefir, koumiss, cultured cream, buttermilk), 2. butter and dairy spreads, 3. different variants of cheese (soft, semi-soft, semi-hard, hard, extra hard), ripening and storage of cheese (microbiological and chemical changes during primary and secondary stage of cheese ripening), 4. ice cream, 5. whey processing, spoilage of milk and fermented dairy products, quality control of milk and fermented dairy products. |
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| Contents of exercises | Sampling, qualitative, quantitative and organoleptic analysis of milk and dairy products, methods for testing activity of starter cultures, production fermented milk (yoghurt) and cheese in laboratory, organized visit to small and large dairy factories and directly presentation of dairy technology in industrial conditions. |
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