Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FLUID MILK TECHNOLOGY ZST316 0 + 0 3.0 4.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery Presentation, question / answer, discussion, laboratory and manufacturing practices are the methods and techniques used the in lectures.
Course Coordinator
Instructors
Assistants
Goals The aim of this course is to provide students with the basic and practical knowledge about fluid milk technology.
Course Content Nutritive value of milk, the effect of heat treatment in sensory, nutritional and chemical properties and microflora of milk, heat transfer and heat exchangers, equipments used in fluid milk technology, pasteurisation of milk and its effects on properties and shelf life of milk, UHT sterilization and its effects on properties and shelf life of milk and aseptic packaging of milk are the subjects covered in the course.
Learning Outcomes 1) It explains the nutritive value of milk
2) It explains the changes in milk resulting from heat treatments
3) It explains the production processes of pasteurized and UHT sterilized fluid milks
4) It explains the factors affecting the quality and shelf life of pasteurized and UHT sterilized fluid milks
5) It explains the characteristics of fluid milks required by law and it applies the methods of analysis for fluid pasteurized and UHT sterilized milks
6) It gives the ability to desing milk processing plants and to process fluid pasteurized and UHT sterilized milks.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Nutritive value of milk Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
2. Week Effect of heat treatments on sensory properties of milk Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
3. Week Effect of heat treatments on nutritive value of milk Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
4. Week Effect of heat treatments on chemical properties of milk Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
5. Week Effect of heat treatments on chemical properties of milk Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
6. Week Effect of heat treatments on microbiological quality of milk Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
7. Week Principals of heat exchange, heat exchangers used for fluid milk processing Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
8. Week Equipments used in fluid milk processing Lecture; Question Answer; Discussion; Demonstration
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
9. Week Pasteurized milk processing technology Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
10. Week Quality of pasteurized milk Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
11. Week Shelf life of pasteurized milk and factors affecting shelf life Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
12. Week Principals of UHT sterilization, UHT sterilized milk processing technology Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
13. Week Quality characteristics of UHT sterlized milk and factors affecting Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)
14. Week Aseptic packaging of milk Lecture; Question Answer; Discussion
Brainstorming; Colloquium
Brain Based Learning 		Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Andersson, I., R. Öste. 1995. Nutritional quality of heat processed liquid milk. In: “Heat-Induced Changes in Milk”. Ed. P.F. Fox. Publ. By International Dairy Federation, 41 Square Vergote, B-1040, Brussels(Belgium). Pp. 279-307.
Anonymous (tarihsiz). Dairy Processing Handbook/ CD-Rom by Tetra Pak.
Burton, H. 1988. Changes in milk at high temperatures. In: “Ultra-High-Temparature Processing of Milk and Milk Products”. Elsevier Applied Science Publishers Ltd., London, pp. 44-76.
Cousins, M., A. J. Bramley. 1981. The microbiology of raw milk. In: “Dairy Microbiology. Vol.1: The Microbiology of Milk”. Ed. R.K. Robinson. Applied Sci. Publ. Ltd., Ripple Road, Barking, Essex, England. pp.119-163.
Gürsel, A. 2012. İçme Sütü Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayın No:1601.
International Dairy Federation. 1994. Recommendations for the hygienic manufacture of milk and milk based products. Int. Dairy Fed. Bulletin No 292. International Dairy Federation , 41, Square Vergote, B-1040 Brussels (Belgium).
Zadow, J. G. 1971. The influence of pH and heat treatment on the colour and stability of ultra-high temperature sterilized milk. J. Dairy Res., 38: 393- 401.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Work Hour outside Classroom (Preparation, strengthening) 14 3
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 14 2
Time to prepare for Quiz 1 2
Midterm Exam 1 1.5
Time to prepare for Midterm Exam 1 3
Final Exam 1 1.5
Time to prepare for Final Exam 1 6
1 1
1 1.5
14 2
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • ECTS credits and course workload