Course syllabus P15-0043-I - Cheese Production (FBFS - SS 2020/2021)

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University: Slovak University of Agriculture in Nitra
Faculty: Faculty of Biotechnology and Food Sciences
Course unit code:
P15-0043-I
Course unit title:
Cheese Production
Planned types, learning activities and teaching methods:
lecture1 hour weekly / 13 hours per semester of study (on-site method)
seminar
3 hours weekly / 39 hours per semester of study (on-site method)

Credits:
6
Semester:
Food Technology - master (elective), 2. semester
Level of study:
2.
Prerequisites for registration:
none
Assesment methods :
During the semester there will be two written tests for 20 points, written final exam for 40 points and oral exam for 20 points. Students for receive grade exam A (EXCELLENT) need at least 93 points, B (VERY GOOD) at least 86 points, C (GOOD) at least 79 points, D (SATISFACTORY) at least 72 points, E (SUFFICIENT) at least 64 points.

Learning outcomes of the course unit:
After completion of the subject the student understands the theoretical knowledge about production of basic kinds of cheeses: rennet-coagulated cheeses, acid-curd cheeses and processed cheeses and student is able apply this knowledge practically. Student is able to choose appropriate kinds of rennet and lactic acid bacteria for actual cheese production. Student is able to analyse and evaluate cheese quality and to determine reason of cheeses defects.
Course contents:
Signifacance and types of cheese. Evaluation of milk quality for cheese production. Culture and rennet used to make cheese. Basic technological scheme of production of rennet, acid and processed cheeses. Manufacturing processes of cheeses. Quality rating cheese. Defects cheeses. Whey and the possibility of its use. Production of casein and caseinates.
Recommended or required reading:
Recommended:
Fox, F. P. et al.: Cheese I, 2005, London Elsevier, 617 s.
Fox, F. P. et al.: Cheese II, 2005 , London Elsevier, 434 s.
Šnirc, J., Golian, J. a kol. Mlieko a mliečne výrobky,Nitra 2016, 254 s.ISBN 978-80-552-1451-1

Language of instruction:
Slovak
Notes:
Evaluation of course unit:
Assessed students in total: 62

A
B
C
D
E
FX
53,2 %
12,9 %
8,1 %
8,1 %16,1 %
1,6 %
Name of lecturer(s):
doc. Ing. Margita Čanigová, CSc. (examiner, instructor, lecturer, person responsible for course)
Last modification: 24. 10. 2019
Supervisor: doc. Ing. Margita Čanigová, CSc. and programme supervisor


Last modification made by Ing. Martin Mastík, PhD. on 10/24/2019.

Type of output: