Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
DAIRY CHEMISTRY 801800735010 3 + 0 3.0 8.0

Prerequisites None

Language of Instruction English
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals The aim of this course is to improve the knowledge and skill levels of students on dairy chemistry and biochemistry and to contribute to the training of dairy technologists who are adequately equipped in product development studies based on macromolecule modifications. It also aims to develop students' ability to intervene in production processes in order to understand the biochemical and physicochemical changes in the formation and quality control processes of dairy products and to improve product quality when necessary.
Course Content The content of the course are basic composition of milk, biosynthesis and general properties of milk proteins, lactose (technological characterisitcs, lactose crystalization, chemical reaction of lactose etc..), milk fat (fat globule composition, mik fat hydrolyzation, milk fat oxidation etc..), milk enzymes and minerals, gelation mechanism of milk (cheese chemistry and biochemistry, milk coagulation, syneresis mechanism, curd handling, acid casein gels), cheese ripening mechanisms, milk fat emulsion stability and foam theory.
Learning Outcomes 1) Training of dairy technologists who are master in the field of milk and dairy chemistry
2) Training of dairy technologists who can manage product quality control processes by making necessary and sufficient modifications in the production processes of dairy products
3) Training of dairy technologists who can run R&D processes related to milk and dairy products and develop innovative ideas /products
4) Training of dairy technologists with theoretical and experimental knowledge on milk and dairy products (raw material-end product relationship)

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Mechanism of milk synthesis Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
Mechanism of milk synthesis Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
2. Week Synthesis of milk proteins Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
3. Week Milk protein rheomorphology Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
Milk protein rheomorphology Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
4. Week Structure of milk fat globule Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
5. Week Milk fat interactions and foam theory Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
6. Week Lactose interactions Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
7. Week Biochemical interactions of milk compounds: protein-protein interactions Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
8. Week Biochemical interactions of milk compounds: protein-lipid interactions Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
9. Week Biochemical interactions of milk compounds: protein-polysachharide interactions Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
10. Week Mechanisms of cheese matrix formation: gelation kinetics Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
11. Week Ripening mechanims of cheese matrix Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
12. Week Mechanism of acid casein gels' formation Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
13. Week Stability of milk fat emulsions Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework
14. Week Particulation/sedimentation in liquid systems and methods of prevention Lecture; Discussion
Brainstorming
Brain Based Learning 		Homework

Sources Used in This Course
Recommended Sources
Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., O'Mahony, J. A. 2015. Dairy Chemistry and Biochemistry. Second edition, Springer Publ., London, UK. ISBN: 978-3-319-14891-5
McSweeney, P. L. H., Fox, P. F., Cotter, P. D., Everett, D. W. 2017. Cheese: chemistry, physics and microbiology. Fourth edition, Academic Press, London, UK. ISBN: 978-0-12-417012-4
Özer, B.H., Akdemir Evrendilek, G. 2014. Dairy Microbiology and Biochemistry: Recent Developments. CRC Press,/Science Publishers, UK. ISBN: 9781482235029

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 3
Work Hour outside Classroom (Preparation, strengthening) 14 4
Homework 14 4
Presentation (Including Preparation Time) 6 10
Report (Including Preparation and presentation Time) 1 12
Midterm Exam 1 2
Time to prepare for Midterm Exam 1 6
Final Exam 1 6
Time to prepare for Final Exam 1 2
1 2
1 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