Information Package / Course Catalogue
Starter Cultures
Course Code: SU256
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

This course aims to teach students the importance of pure culture in terms of dairy products, nutrition and health, the production and preparation of pure cultures, and their use during production.

Course Content

Knowing and evaluating the importance of pure culture in dairy product production

Name of Lecturer(s)
Ins. Meryem Kübra SATILMIŞ
Learning Outcomes
1.To have knowledge about the definition, classification and usage areas of starter cultures.
2.Recognizes starter cultures used in dairy products. Knows the microbiological properties, growth conditions and metabolic activities of starter cultures.
3.Explains the production, multiplication and protection methods of starter cultures. Compares the differences between probiotic and prebiotic microorganisms and starter cultures.
4.Defines national and international legal regulations regarding starter cultures.
5.Analyzes the problems encountered in the integration of starter cultures into the production process and offers solution suggestions.
Recommended or Required Reading
1.Lactic Acid Bacteria in Dairy Industry. KILIÇ,S. 2010.
2.Pure Culture in Dairy Industry. KILIÇ,S. 2001
3.Food Microbiology. ERKMEN, O.
Weekly Detailed Course Contents
Week 1 - Theoretical
Providing information about the definition of pure culture and its use in industry
Week 2 - Theoretical
Providing information about the lactic acid bacteria Lactobacillaceae family group
Week 3 - Theoretical
Lactic acid bacteria, Streptobacteriaceae family
Week 4 - Theoretical
Lactic acid bacteria Leuconostoc genus
Week 5 - Theoretical
Lactic acid bacteria Propionibacterium genus
Week 6 - Theoretical
Probiotic cultures in the dairy industry
Week 7 - Theoretical
Uses of molds and yeasts in the dairy industry
Week 8 - Theoretical
Mid-Term Exam
Week 9 - Theoretical
Selection of bacteria in pure culture
Week 10 - Theoretical
Commercially produced pure cultures
Week 11 - Theoretical
Basic functions of pure cultures
Week 12 - Theoretical
Benefits of using pure cultures
Week 13 - Theoretical
Propagation of pure cultures and calculations
Week 14 - Theoretical
Quality control and errors observed in pure cultures
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Reading120224
Individual Work120448
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)102
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
PÇ-14
OÇ-1
4
2
3
OÇ-2
3
4
2
OÇ-3
2
1
3
OÇ-4
2
3
2
1
OÇ-5
5
2
3
3
Adnan Menderes University - Information Package / Course Catalogue
2026