czThe aim of the training is to provide participants with a comprehensive overview of the key aspects of milk production and processing. Participants will learn about the basic factors affecting milk quality, the principles of food microbiology, chemical analyses, and technologies used in the production of dairy products. They will also learn about the principles of good manufacturing and hygiene practices, which are essential for ensuring the safety and high quality of dairy products.
Date:
December 4th, 2025 (online)
Lecturers: Ing. Ivana Hyršlová, Ing. Jitka Peroutková, Ing. Iva Mrvíková
Schedule: 9:00 a.m. – 2:00 p.m.
Program:
- Primary production and milk quality: Basics of milk production and key factors affecting its quality.
- Basics of food microbiology: Microorganisms that affect the quality and safety of dairy products and their control.
- Milk composition and basic chemical analyses: Chemical composition of milk and practical use of chemical analyses for quality control.
- Compliance with good manufacturing and hygiene practices: Principles of hygiene and safety in milk processing as a basis for the production of safe and high-quality products.
- Overview of dairy technologies: Basic technologies used in the production of dairy products.
Note: The training is conducted in Czech.
For more information please contact akce@milcom-as.cz.