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GIM 613 - Dairy Chemistry and Microbiology

Graduate Education Institute · Food Engineering · Master

ECTS: 7.5 T+P+L: 3+0+0 Departmental Elective
Coordinator: Prof. Dr. Bülent NAZLI

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

  1. At the end of the semester, students are expected to master the following subjects:
  2. Understanding the importance of milk in terms of nutrition and health
  3. To have knowledge about the chemistry of milk
  4. To have knowledge about the microbiology of milk
  5. To have information about Turkey Dairy Industry and Industrial Production

Core Area Distribution

(52) Engineering and Engineering Trades%80

Teaching Methods

ExpressionQuestion-AnswerDiscussionPresentationGroup StudyBrain StormingSelf study

Assessment & Evaluation

HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)

ECTS / Workload

ActivityQuantityDuration (h)Total Workload
Course Duration (Including Exam Week)14342
Out of Class Study Period148112
Midterm122
Quiz000
Assignment11010
Practice000
Final122

Course Schedule

WeekSubjectPreparation
1General ıntroductionLecture nots
2Importance of milk,Lecture notes
3Sensory Properties, Physico-Chemical PropertiesLecture notes
4Milk water and dry matter Fatty milk productsLecture notes
5Nitrogenous substances of milk Carbohydrates of milkLecture notes
6Mineral products of milk Vitamins of milkLecture notes
7Milk enzymesLecture notes
8MidtermLecture notes
9Development of microorganisms in milkLecture notes
10Gram (+) bacteriaLecture notes
11Gram (-) bacteriaLectures notes
12Yeast and molds Pathogenic bacteria in milkLecture notes
13Changes in the structure of milkLecture notes
14Changes in taste-smell and color of milkLecture notes
15Other changes caused by microorganismsLecture notes