Graduate Education Institute · Food Engineering · Master
Course Objective
The aim of the course is to introduce the chemical structure and microorganism load of milk in detail.
Course Content
The importance of milk in terms of nutrition, sensory, physical, chemical and microbiological properties, water and dry matter of milk, fatty substances of milk, nitrogenous substances, carbohydrates, mineral substances, vitamins and enzymes, the development of microorganisms in milk, milk microflora, gram-positive bacteria, gram-negative bacteria , molds, yeasts and milk pathogen bacteria and microfooeganisms in the changes in milk is the content of the course.
Required Resources
Bülent Nazlı (2018): Dairy Technology Lecture Notes, Department of Food Engineering. Istanbul Sabahattin Zaim University. Halkalı, Küçükçekmece, Istanbul.
Explanations
There will be 1 homework and 1 presentation, a midterm and a comprehensive final exam in the term.
1. Exam dates are as announced in the table. Make-up exams will be given for exams that are not taken within the framework of excuses accepted according to IZU regulations.
2. Final exam covers topics covered throughout the semester. Final exam date, time and place will be announced by the Institute.
Rules
1. Attendance: According to the regulation, if a student does not attend 30% of the total course time, he / she gets absent from the course (DZ) and fails.
2. Arriving Late: You are expected not only to come to the class, but also to attend classes on time. Please note that late arrival to 3 classes will count as 1 complete absenteeism. Arriving late to class is defined as: The instructor takes the class attendance and attends the lesson after the first 10 minutes of the lesson.
3. Getting Help: It is important for your education to ask your questions about the lesson and learn the subject on time during the lesson or during the meeting hours. We recommend that our students seek assistance when necessary.
4. Academic honesty: You are expected to have your own efforts and work in the studies that will be the subject of the course grade. In immoral situations such as plagiarism, copying, disciplinary investigation is opened in accordance with the relevant regulation of IZU and you are subject to the necessary penal sanctions.
Course Learning Outcomes
- At the end of the semester, students are expected to master the following subjects:
- Understanding the importance of milk in terms of nutrition and health
- To have knowledge about the chemistry of milk
- To have knowledge about the microbiology of milk
- To have information about Turkey Dairy Industry and Industrial Production
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 14 | 3 | 42 |
| Out of Class Study Period | 14 | 8 | 112 |
| Midterm | 1 | 2 | 2 |
| Quiz | 0 | 0 | 0 |
| Assignment | 1 | 10 | 10 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | General ıntroduction | Lecture nots |
| 2 | Importance of milk, | Lecture notes |
| 3 | Sensory Properties, Physico-Chemical Properties | Lecture notes |
| 4 | Milk water and dry matter Fatty milk products | Lecture notes |
| 5 | Nitrogenous substances of milk Carbohydrates of milk | Lecture notes |
| 6 | Mineral products of milk Vitamins of milk | Lecture notes |
| 7 | Milk enzymes | Lecture notes |
| 8 | Midterm | Lecture notes |
| 9 | Development of microorganisms in milk | Lecture notes |
| 10 | Gram (+) bacteria | Lecture notes |
| 11 | Gram (-) bacteria | Lectures notes |
| 12 | Yeast and molds Pathogenic bacteria in milk | Lecture notes |
| 13 | Changes in the structure of milk | Lecture notes |
| 14 | Changes in taste-smell and color of milk | Lecture notes |
| 15 | Other changes caused by microorganisms | Lecture notes |


