Information Package / Course Catalogue
Probiotics in Dairy Science
Course Code: VBH530
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

To learn sufficient knowledge about probiotic food types, the formation mechanism of fermentation, to learn the production technologies of fermented milk products

Course Content

Definition of probiotics and general characteristics of probiotics and bacteria and yeasts used for this purpose, production technologies of fermented milk products produced in the world and our country

Name of Lecturer(s)
Lec. Sadık BÜYÜKYÖRÜK
Learning Outcomes
1.
2.
3.
4.
5.
6.
Recommended or Required Reading
1.Lee, B. 1996. Fundamentals of Food Biotechnology. VCH Publishers Inc., NY.
2.Madigan, M.t., Martinko, J.M., Parker, J. 1997. Brock Biology of Microorganisms. Prentice- Hall, International, London
3.Salminen, S., Wright, A. von. 1998. Lactic Acid Bacteria: Microbiology and Functional Aspects. Marcel Dekker Inc. NY
4.Wood, B.J.B. 1998. Microbiology of Fermented Foods. Vol. I, II. Blackie Academic and Professional. London.
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of probiotics and general characteristics of probiotics
Week 1 - Practice
Production of yoghurt
Week 2 - Theoretical
Methods used in the diagnosis of probiotics
Week 2 - Practice
Production of yoghurt
Week 3 - Theoretical
Microorganisms used in fermented dairy products
Week 3 - Practice
Determination of fat in yoghurt
Week 4 - Theoretical
Bacteria and yeasts which used as probiotics
Week 4 - Practice
Measurement of acidity and pH in yogurt
Week 5 - Theoretical
Production technologies of fermented dairy products
Week 5 - Practice
Determination of dry matter and ash in fermented dairy products
Week 6 - Theoretical
Yoghurt
Week 6 - Practice
Investigation starch in yoghurt
Week 7 - Theoretical
Kefir
Week 7 - Practice
Analysis of lactose, glucose, galactose in fermented dairy products
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical
Koumiss
Week 9 - Practice
Microbial analysis of yoghurt
Week 10 - Theoretical
Milk with acidophilus
Week 10 - Practice
Microbial analysis of yoghurt
Week 11 - Theoretical
Concentrated fermented dairy products
Week 11 - Practice
Determination of yeasts and molds
Week 12 - Theoretical
fermented milk products and their properties (Aktifit, Biokys, biyomild, vita, gerb) less or less produced in our country
Week 12 - Practice
Production of kefir
Week 13 - Theoretical
Various fermented dairy products (tofu, labne, bio yoghurt)
Week 13 - Practice
Production of kefir
Week 14 - Theoretical
Powder-dried fermented dairy products
Week 14 - Practice
Determination of fat in ayran and kefir
Week 15 - Theoretical
milk product which heat treated fermented after fermentation
Week 15 - Practice
Investigation of coliform bacteria in fermented dairy products by MPN method
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Seminar2048
Reading140114
Midterm Examination1819
Final Examination112113
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
PÇ-12
PÇ-13
OÇ-1
5
5
OÇ-2
5
OÇ-3
5
5
5
OÇ-4
5
5
OÇ-5
5
4
OÇ-6
5
5
Adnan Menderes University - Information Package / Course Catalogue