Information Package / Course Catalogue
Dairy Science
Course Code: VBH606
Course Type: Required
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 7
Objectives of the Course

Learn to composition and nutritive value of milk, milk formation, The components of milk, infections passed to humans from milk and public health protection measures, getting to healty of milk and storage, The importance of milk transportation to the processing plants

Course Content

Definition and composition of milk, the place and importance of milk in nutrition, the factors affecting the amount and composition of milk, the effects of technological applications on milk.

Name of Lecturer(s)
Lec. Sadık BÜYÜKYÖRÜK
Learning Outcomes
1.To learn about nutritional value of milk and its components
2.To learn the mechanism of milk formation
3.To learn the conditions for healthy milk production
4.To have necessary knowledge about microbial flora of raw milk and milk quality
5.To learn and apply milk platform tests
6.Raw milk preservation and processing
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
Description of milk, The place and importance of milk in the diet
Week 1 - Practice
Determination of milk density
Week 2 - Theoretical
Formation of milk
Week 2 - Practice
PH and acidity of milk
Week 3 - Theoretical
Milk characteristics, organoleptic and physical properties of milk
Week 3 - Practice
Determination of milk fat
Week 4 - Theoretical
The composition of milk; protein, fat, carbohydrates of milk
Week 4 - Practice
Determination of dry matter and ash content of milk
Week 5 - Theoretical
milk enzymes
Week 5 - Practice
Enzyme activity tests
Week 6 - Theoretical
Milk vitamins
Week 6 - Practice
To seek of preservative substance from milk
Week 7 - Theoretical
Mineral mineral substances of milk, organic acids, milk gases
Week 7 - Practice
Determination of milk protein
Week 8 - Theoretical & Practice
Review (Midterm exam)
Week 9 - Theoretical
Colostrum and other milk groups
Week 9 - Practice
Determination of antibiotic presence in milk
Week 10 - Theoretical
Determination of factors affecting the amount and composition of milk
Week 10 - Practice
General microorganism count in milk
Week 11 - Theoretical
abnormal milk
Week 11 - Practice
Identification of yeasts and molds in milk
Week 12 - Theoretical
Microflora of milk and the origin of the microorganisms that make up the microflora, breast skin and the microflora of the breast
Week 12 - Practice
Sütte koliform bakteri varlığının araştırılması
Week 13 - Theoretical
Technological applications applied to milk (homogenization, heat, cooling, irradiation and freezing) and their effects
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
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Assignment140342
Reading140228
Midterm Examination117118
Final Examination130131
TOTAL WORKLOAD (hours)175
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
5
5
OÇ-2
5
5
5
5
5
OÇ-3
5
5
5
5
5
5
OÇ-4
5
5
4
5
5
5
4
4
5
OÇ-5
5
5
4
5
5
5
4
5
OÇ-6
5
5
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026