Information Package / Course Catalogue
Advanced Milk Chemistry and Biochemistry
Course Code: ZST518
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 8
Objectives of the Course

The aim of this course is to improve students' knowledge and skills in milk chemistry and biochemistry and to equip them with sufficient equipment for product development studies based on macromolecule modifications.

Course Content

Within the scope of this course, the advanced chemical properties of the basic composition elements of milk will be examined. Topics such as milk protein polymorphism, protein denaturation kinetics, interaction mechanisms between proteins, lactose (milk sugar) isomerization and its relationship with product characterization, biofunctional properties of milk fat globule membrane proteins, auto-oxidation mechanism in lipids, vitamin synthesis and degradation, functional characteristics of hormones will be discussed.

Name of Lecturer(s)
Prof. Serdal ÖĞÜT
Learning Outcomes
1.Students will become competent in milk chemistry and biochemistry.
2.Students will be equipped with the extraction of milk components and the health effects of extracts.
3.Students will have the ability to determine the changes that occur in the production and storage of dairy products and to plan experiments.
4.Students will gain the competence to analyze the changes that occur in the production and storage of dairy products.
5.Students will have the ability to interpret the changes that occur in the production and storage of dairy products.
Recommended or Required Reading
1.Advanced Dairy Chemistry. (2009). Mc Sweeney, P.L. ve Fox, P.F. Aspen Publishing.
2.Dairy Microbiology and Biochemistry. (2014). Özer, B. ve Evrendilek, G. (eds.) CRC Publishing.
Weekly Detailed Course Contents
Week 1 - Theoretical
Milk protein polymorphism
Week 2 - Theoretical
Interaction mechanisms between proteins
Week 3 - Theoretical
Auto-oxidation mechanism in lipids
Week 4 - Theoretical
Vitamin synthesis and degradation
Week 5 - Theoretical
Functional characteristics of hormones
Week 6 - Theoretical
Salt balance and stability relationship of milk
Week 7 - Intermediate Exam
Midterm exam
Week 8 - Theoretical
Aroma chemistry
Week 9 - Theoretical
Functional milk ingredients
Week 10 - Theoretical
Non-thermal milk processing techniques
Week 11 - Theoretical
Advanced cheese biochemistry
Week 12 - Theoretical
Biochemistry of advanced fermented dairy products
Week 13 - Theoretical
Health effects of milk processing techniques
Week 14 - Theoretical
Student presentations
Week 15 - Theoretical
Student presentations
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%30
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory154290
Assignment45228
Term Project110212
Individual Work104260
Midterm Examination1224
Final Examination1224
TOTAL WORKLOAD (hours)198
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
5
5
5
OÇ-2
3
3
3
OÇ-3
4
4
4
OÇ-4
4
4
4
1
3
OÇ-5
3
1
1
1
2
Adnan Menderes University - Information Package / Course Catalogue
2026