Information Package / Course Catalogue
Dairy Microbiology
Course Code: ST314
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

Teaching the necessary precautions to stop spoilage of dairy products and keep away the pathogens from them by introducing the important microorganism from dairy microbiology point of view. Moreover general properties of microorganisms that are using in production of fermented milk products are also given.

Course Content

Introduction of important families and genus, lactic acid bacteria, yeasts and moulds, chemistry of spoilage and fermentations, microbial diseases and poisoning

Name of Lecturer(s)
Learning Outcomes
1.1. Students should be able to; recognize important dairy microorganisms
2.2. comprehend the importance of lactic acid bacteria in manufacture of fermented milk products
3.3. know the biochemical changes happen during microorganism growth in milk and milk products
4.4. Comprehend the effect of milk and milk products sourced pathogens on human health
5.5. know the contamination sources of microorganisms to milk and milk products
Recommended or Required Reading
1.1. Tunail, N., Köşker, Ö. 1989. Süt Mikrobiyolojisi. Ankara Ünv. Ziraat Fak.Yayınları: 1116 Ders Kitabı No: 320, Ankara Anonymous, 2005.
2.2. Merck Gıda Mikrobiyolojisi Uygulamaları Ed. A.K. Halkman. Başak Matbaacılık Ankara. Marth, E.H., Steele, J. L. 2001.
3.3. Applied Dairy Microbiology Marcel Dekker, Inc. New York Robinson, R.K. 2002.
4.4. Dairy Microbiology Handbook, John Wiley & Sons, Inc. Fernandes, R. 2008.
5.5. Microbiology Handbok Dairy Products. Leatherhead Food International Ltd. Kılıç,S.,2000.
6.6. Süt endüstrisinde laktik asit bakterileri, E.Ü.Z.F Yayınları No:542, 467s.
Weekly Detailed Course Contents
Week 1 - Theoretical
Aim of the course, historical development of dairy microbiology, milk as a microbiological media, composition of milk, raw milk and bacteria
Week 2 - Theoretical
Micrococcaceae and Enterobacteriaceae Familia
Week 3 - Theoretical
Corynebacteriaceae, Mycobacteriaceae, Bacillaceae Familia
Week 4 - Theoretical
Pseudomonaceae, Propionibacteriaceae and Achromabacteriaceae Familia
Week 5 - Theoretical
Lactic acid bacteria: Streptococcaceae Familia, Lactobacillaceae Familia, important probiotic bacteria
Week 6 - Theoretical
Metabolic activities of lactic acid bacteria, lactose metabolism, importance from dairy technology point of view
Week 7 - Theoretical
Important yeasts and moulds in dairy technology, mycotoxins
Week 8 - Theoretical
Important critical control points
Week 9 - Theoretical
Protozoa and viruses, importance in dairy technology
Week 10 - Theoretical
Microbial spoilage in milk and milk products, chemistry of fermentations
Week 11 - Theoretical
Microbial spoilage in milk and milk products, chemistry of fermentations
Week 12 - Theoretical
Microbial spoilage in fluid milk, concentrated milks and cheese, important microorganisms
Week 13 - Theoretical
Microbial spoilage in fermented milks, butter and ice cream, important microorganisms
Week 14 - Theoretical
Milk and milk products sourced microbial diseases and toxication
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142256
Laboratory140228
Individual Work140114
Midterm Examination1022
Final Examination1022
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
OÇ-1
5
OÇ-2
5
OÇ-3
5
OÇ-4
5
OÇ-5
5
Adnan Menderes University - Information Package / Course Catalogue
2026