Information Package / Course Catalogue
Milk Microbiology
Course Code: SU130
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

With this course; The aim of this course is to teach microorganism relations with milk and dairy products in accordance with legislation and analysis methods, to examine the factors affecting microbial development, to examine indicators and pathogenic microorganisms, to teach the control of microorganisms, to investigate microbiological spoilage

Course Content

Comprehension of microorganisms in milk and dairy productsComprehension of microorganisms in milk and dairy products

Name of Lecturer(s)
Lec. Hafize Ayla SARI
Learning Outcomes
1.To be able to examine the relationship between Milk and micro-organisms
2.To be able to examine the control of microorganisms in milk samples taken
3.To be able to examine the milk microbiological spoilage
4.Learns and examines the deterioration of dairy products
5.Learns and examines the sources of contamination in dairy products
Recommended or Required Reading
5.Milk Microbiology.1989.Nezihe Tunail, Ömer Köşker.Ziraat Fak. Yayınları
Weekly Detailed Course Contents
Week 1 - Theoretical
Investigate the sources of microbial contamination in milk
Week 1 - Practice
Investigate the sources of microbial contamination in milk
Week 2 - Theoretical
Examine microorganisms in milk
Week 2 - Practice
sample collection in dairy products
Week 3 - Theoretical
Examine the internal factors affecting microbial growth examine the external factors that affect microbial growth
Week 3 - Practice
sample collection in dairy products
Week 4 - Theoretical
Examine the indicator microorganisms in milk, milk examine borne microbial diseases
Week 4 - Practice
sample collection in dairy products
Week 5 - Theoretical
Milk-based study of microbial diseases, to control microbial contamination, to examine the removal of microorganisms
Week 5 - Practice
Media Preparation and Sterilization
Week 6 - Theoretical
Investigate the killing of microorganisms examine the inhibition of microbial growth
Week 6 - Practice
dilution Methods
Week 7 - Theoretical
Investigate the killing of microorganisms
Week 7 - Practice
Bacteria Counting Methods
Week 8 - Theoretical & Practice
Examine Dairy Farm of site contamination Resources, (MID-TERM)
Week 9 - Theoretical
The production of milk and pasteurized milk products, microbiological spoilage examine the sources of contamination
Week 9 - Practice
Analysis of Total Viable
Week 10 - Practice
Staphylococcus aueus Analysis
Week 11 - Theoretical
Microbiology of sour milk products
Week 11 - Practice
With Kolifom bacteria count
Week 12 - Theoretical
Cheese Microbiology
Week 12 - Practice
Dairy Products Salmonella spp. analysis
Week 13 - Theoretical
The importance of a possible Listeria Listeria'nın soft cheeses and general hygienic measures are taken to avoid contamination of cheese operation
Week 13 - Practice
Dairy Products Salmonella spp. analysis
Week 14 - Theoretical
Spoilage of milk and dairy products
Week 14 - Practice
Spoilage of milk and dairy products
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory201428
Lecture - Practice101414
Assignment50630
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)74
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
2
1
3
5
4
OÇ-2
1
1
3
5
4
OÇ-3
1
1
3
5
4
OÇ-4
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue
2026