Information Package / Course Catalogue
Drink Milk Technology
Course Code: ST309
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 feed properties of milk, the technics of drinking milk

Course Content

Knowledge about basic microbiological analyses, cultural and microscopic enumeration methods, controlling pathogens and indicator bacteria, probiotic and lactic cultures, personnel and equipment control methods

Name of Lecturer(s)
Learning Outcomes
1.1. Knowing the effects of heating on the milk properties
2.2. Learning different technologies using drinking milk, effects of properties of milk and diferences between them
3.3. Learning to use devices during prosess and working principles of them
4.4. Knowing pasteurasition and sterilisation methods using to produce drinking milk
5.5. Making the control of methods using to produce pasteurized and UHT milk
Recommended or Required Reading
1.1. Andersson, I., R. Öste. 1995. Nutritional quality of heat processed liquid milk. In: “Heat-Induced Changes in Milk”. Ed. P.F. Fox. Publ. By International Dairy Federation, 41 Square Vergote, B-1040, Brussels(Belgium). Pp. 279-307.
2.2. Andersson, I., R. Öste. 1995. Nutritional quality of heat processed liquid milk. In: “Heat-Induced Changes in Milk”. Ed. P.F. Fox. Publ. By International Dairy Federation, 41 Square Vergote, B-1040, Brussels(Belgium). Pp. 279-307.
3.3. Burton, H. 1988. Changes in milk at high temperatures. In: “Ultra-High-Temparature Processing of Milk and Milk Products”. Elsevier Applied Science Publishers Ltd., London , pp. 44-76.
Weekly Detailed Course Contents
Week 1 - Theoretical
İntroduce, the properties of milk
Week 2 - Theoretical
The effects of heating on the general properties of milk
Week 3 - Theoretical
The effect of heating on the chemical properties of milk
Week 4 - Theoretical
The effect of heating on the bio- chemical properties of milk
Week 5 - Theoretical
The effect of heating on the microbiolojical properties of milk
Week 6 - Theoretical
Heaters
Week 7 - Theoretical
The devices used the drinking milk technology and pre-processses of milk
Week 8 - Theoretical
Aceptic Packing systems and packing
Week 9 - Theoretical
Pasteurisation of milk
Week 10 - Theoretical
The prenciples of sterilisation
Week 11 - Theoretical
Ultra High Temperature (UHT) sterilisation technique of milk
Week 12 - Theoretical
The properties of pasteurized and UHT milk and the quality changes durıng storage
Week 13 - Theoretical
Flavour milk technology, recombined and reconstitued milk
Week 14 - Theoretical
Aceptic Packing systems and packing
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142256
Assignment110212
Laboratory140228
Midterm Examination1022
Final Examination1022
TOTAL WORKLOAD (hours)100
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
5
OÇ-2
5
OÇ-3
4
5
OÇ-4
4
5
OÇ-5
4
5
Adnan Menderes University - Information Package / Course Catalogue
2026