Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
MILK AND MILK PRODUCTS CHEMISTRY	801800725010		3 + 0	3.0	8.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Graduate Degree
Course Type	Compulsory
Mode of delivery	This course lecturer transfer will be processed as the preparation and presentation of student assignments.
Course Coordinator
Instructors
Assistants
Goals	This course aims to students in advanced dairy technology and the knowledge and skill levels in milk chemistry is intended to have adequate education.
Course Content	The overall composition of milk: Milk protein biosynthesis and general properties of the lactose (technological properties; crystallization of lactose, chemical reactions), milk fat, and milk enzymes found in milk salts. Cheese production chemistry and biochemistry (rennet coagulation, factors influencing clot syneresis and curd processing). Chemistry and biochemistry of cheese ripening.
Learning Outcomes	1) Milk gives information on physicochemical properties 2) Milk lipids, milk protein, milk carbohydrates, milk minerals, gives high-level information about enzymes and vitamins.

Week	Topics	Teaching and Learning Methods and Techniques	Study Materials
1. Week	Definition of milk, the overall composition of the milk	Lecture; Question Answer	Presentation (Including Preparation Time)
2. Week	General characteristics of milk protein (casein and sub-fractions)	Lecture; Question Answer	Presentation (Including Preparation Time)
3. Week	General characteristics of milk protein (serum proteins)	Lecture; Question Answer	Presentation (Including Preparation Time)
4. Week	Differences between casein and whey proteins	Lecture; Question Answer	Presentation (Including Preparation Time)
5. Week	The formation of the yoghurt gel	Lecture; Question Answer	Presentation (Including Preparation Time)
6. Week	Cheese chemistry	Lecture	Presentation (Including Preparation Time)
7. Week	cheese chemistry	Lecture	Presentation (Including Preparation Time)
8. Week	Midterm exam
9. Week	Milk Fat	Lecture; Question Answer	Presentation (Including Preparation Time)
	Lactose (technological features, mutarotation, conformations crystallization of lactose)	Lecture; Question Answer	Presentation (Including Preparation Time)
	Lactose (Lactose chemical modifications, lactose intolerance)	Lecture; Question Answer	Presentation (Including Preparation Time)
10. Week	The enzymes in milk	Lecture	Presentation (Including Preparation Time)
13. Week	Minerals found in milk	Lecture	Presentation (Including Preparation Time)
14. Week	Other substances found in milk	Lecture	Presentation (Including Preparation Time)

Recommended Sources

Fox, P. F., Cogan, T. M., Guınee, T. P., McSweeney, P. L. H. 2004. Cheese: Chemistry, Physics and Microbiology (Volume 2). Chapman & Hall, USA.

Fox, P. F., McSweeney, P. L. H. 2006. Advanced Dairy Chemistry ( Volume 1, 2, 3. )Springer Business Media, Inc. USA.

Hayaloğlu, A. A., Özer, B. 2011. Peynir Biliminin Temelleri. SİDAS MEDYA Ltd. Şti. İzmir, Türkiye.

Metin, M. 1998. Süt Teknolojisi. Ege Üniversitesi Basımevi, İzmir, Türkiye.

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Total weeks*Hours per week)	14	3	42
Work Hour outside Classroom (Preparation, strengthening)	14	3	42
Homework	1	22	22
Presentation (Including Preparation Time)	1	22	22
Activity (Web Search, Library Work, Trip, Observation, Interview etc.)	10	5	50
Seminar	1	0.5	0.5
Quiz	6	1	6
Midterm Exam	1	1	1
Time to prepare for Midterm Exam	1	24	24
Final Exam	1	1	1
Time to prepare for Final Exam	1	24	24
	1	1	1
	1	1	1
	1	2	2
	1	1	1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course			30