Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
MILK INDUSTRY HYGIENE	10104063		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
Assistants
Goals	Giving information about milk industry hygiene
Course Content	milk industry inventory, milk industry hygiene, milk industry residuals
Learning Outcomes	1) To give information about dairy industry hygiene 2) Milk industry inventory 3) Microbial degradation in milk

Week	Topics	Teaching and Learning Methods and Techniques	Study Materials
1. Week	Milk industry inventory	Lecture; Question Answer; Problem Solving	Homework
2. Week	Structure and composition of milk	Lecture; Question Answer; Problem Solving	Homework
3. Week	Physical properties of milk	Lecture; Question Answer; Problem Solving	Homework
4. Week	Chemical properties of milk	Lecture; Question Answer; Problem Solving; Discussion	Homework
5. Week	Abnormal milks	Lecture; Question Answer; Problem Solving; Discussion	Homework
6. Week	Changes in quantity and composition of milk	Lecture; Question Answer; Problem Solving; Discussion	Homework
7. Week	Milk microflora	Lecture; Question Answer; Problem Solving; Discussion	Homework
8. Week	Inhibitors in raw milk	Lecture; Question Answer; Problem Solving	Presentation (Including Preparation Time)
9. Week	Microbial detoriation in milk	Lecture; Question Answer; Problem Solving	Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
10. Week	Drinking milk technology	Lecture; Question Answer; Problem Solving; Discussion	Presentation (Including Preparation Time)
11. Week	Milk powder technology	Lecture; Question Answer; Problem Solving; Discussion	Homework
12. Week	Yogurt technology	Lecture; Question Answer; Problem Solving; Discussion	Homework
13. Week	Cheese technology	Lecture; Question Answer; Problem Solving; Discussion	Homework
14. Week	Butter technology	Lecture; Question Answer; Problem Solving; Discussion	Homework

Recommended Sources

Doyle, M.P., Beuchat, L.R., Montville, T.J. (1997). Food Microbiology : Fundamentals and Frontiers. ASM Pres, Washington.

Erol, İ. (1999). Besin Hijyeni. 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.

*DK = Course's Contrubution.

	0	1	2	3	4	5
Level of contribution	None	Very Low	Low	Fair	High	Very High

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Total weeks*Hours per week)	14	4	56
Homework	14	4	56
Time to prepare for Final Exam	14	3	42
	14	1	14
Dönem Sonu Sınavı (DSS)	14	1	14
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course			30