Information Package / Course Catalogue
Dairy Science and Technology
Course Code: VBH528
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 2
Credit: 2
Lab: 0
ECTS: 5
Objectives of the Course

To learn the composition and nutritional value of milk, to obtain detailed information about the formation of milk, milk components, transmission of infections from milk to humans and public health protection measures, healthy production and preservation of milk and the points to be considered during transportation to milk production places.

Course Content

To learn the composition and nutritional value of milk, to obtain detailed information about the formation of milk, milk components, transmission of infections from milk to humans and public health protection precautions, healthy production, preservation of milk and during transportation to milk production places and the points to be considered.

Name of Lecturer(s)
Prof. Ergün Ömer GÖKSOY
Learning Outcomes
1.To learn the nutritional values of milk
2.To learn milk formation mechanisms and to define different milk groups
3.To learn the conditions for healthy milk production
4.To have necessary knowledge about microbial flora and quality of raw milk
5.Süt platformu testlerini öğrenmek ve bu testleri süte uygulamak
6.Preservation, processing and preservation of raw milk under hygienic conditions
Recommended or Required Reading
1.İnal, T. Süt ve Süt Ürünleri Hijyen ve Teknolojisi
2.Üçüncü, M. Süt bilimi
3.Tekinşen, C. Süt ve Süt Teknolojisi
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of milk, mechanism of formation, place and importance of milk in nutrition
Week 1 - Practice
Determination of density in milk
Week 2 - Theoretical
Composition of milk, milk properties (organeleptic and physical properties)
Week 2 - Practice
pH and acidity in milk
Week 3 - Theoretical
Milk proteins, their classification and properties
Week 3 - Practice
Determination of fat in milk
Week 4 - Theoretical
Milk lipids, their classification and properties
Week 4 - Practice
Determination of dry matter and ash in milk
Week 5 - Theoretical
Carbohydrate and properties of milk, mechanism and types of milk fermentation
Week 5 - Practice
Enzyme activity tests
Week 6 - Theoretical
Vitamins and minerals of milk, gases in milk
Week 6 - Practice
Determining for preservatives in milk
Week 7 - Theoretical
Milk enzymes
Week 7 - Practice
Determination of protein in milk
Week 8 - Intermediate Exam
Midterm exam
Week 9 - Theoretical
Classification of milk (albumin and casein milk), colostrum, abnormal milk
Week 9 - Practice
Control of the presence of antibiotics in milk
Week 10 - Theoretical
Factors affecting the quantity and composition of milk
Week 10 - Practice
Determination of total viable count in milk
Week 11 - Theoretical
Microflora of raw milk, mamilla skin and microflora of mamilla, milk-borne diseases
Week 11 - Practice
Identification of yeast and molds in milk
Week 12 - Theoretical
Collecting milk, acceptance to the dairy and points to be considered before processing, platform tests
Week 12 - Practice
Investigation of coliform bacteria in milk
Week 13 - Theoretical
Processing raw milk in dairy (cleaning, standardization, homogenization applications)
Week 13 - Practice
Counting micrococci and satafilococci in milk
Week 14 - Theoretical
Pasteurized and sterile milk technology
Week 14 - Practice
Investigation of S. aureus in milk
Week 15 - Theoretical
Cleaning and disinfection and HACCP applications in dairy
Week 15 - Practice
Investigation of pathogen bacteria in milk
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140228
Assignment110333
Reading140228
Midterm Examination1718
Final Examination113114
TOTAL WORKLOAD (hours)125
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
5
OÇ-2
5
5
5
OÇ-3
5
5
5
5
OÇ-4
5
5
5
OÇ-5
5
5
5
OÇ-6
5
5
5
Adnan Menderes University - Information Package / Course Catalogue