Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
MILK SCIENCE 10102041 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Fatma Seda ERGENEKON
Assistants
Goals To learn milk hygiene, milk tecnology and milk microbiology. Sanitation in milk and milk products units.
Course Content Formation of milk, chemical composition of milk, abnormal milks, changes and factors in quantity and composition of milk, economical trade in Turkey and world
Learning Outcomes 1) physical and chemical composition of milk
2) milk formation, structure, milk components
3) Microflora of milk

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week General quality of milk 1 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
2. Week General quality of milk 2 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
3. Week Structure and composition of milk 1 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
4. Week Structure and composition of milk 2 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
5. Week Physical properties of milk 1 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
6. Week Physical properties of milk 2 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
7. Week Chemical properties of milk 1 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
8. Week Chemical properties of milk 2 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
9. Week Abnormal Milk Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
10. Week Changes in quantity and composition of milk 1 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
11. Week Changes in quantity and composition of milk 2 Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
12. Week Microflora of milk Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
13. Week Inhibitors in raw milk Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
14. Week Microbial detoriation in milk Lecture; Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Erol, İ. (1999). Besin Hijyeni. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı.
Özalp, E., Kaymaz, Ş. (1998). Süt Ürünleri ve Teknolojisi. Teksir. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı.
Walstra P, Wouters JTM, Geurts TJ (2006). Dairy science and technolgy. 2nd ed., Taylor & Francis CRC, New York.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Homework 14 4
Final Exam 14 3
14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload