COURSE UNIT TITLE

: ANALYSES OF RAW MILK

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SÜT 1011 ANALYSES OF RAW MILK COMPULSORY 1 2 0 2

Offered By

Milk and Dairy Products Technolgy

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR ZEKI EROL

Offered to

Milk and Dairy Products Technolgy

Course Objective

The Raw Milk Analysis course aims to equip students with the ability to evaluate the quality of raw milk. Within this scope, students learn to collect milk samples in accordance with regulations, apply physical, chemical, and microbiological analysis methods, and determine the suitability of milk for processing. The course provides students with both theoretical knowledge and practical competence through laboratory applications.

Learning Outcomes of the Course Unit

1   Explains the composition and basic characteristics of raw milk.
2   Identifies raw milk quality criteria and regulatory standards.
3   Performs physical analyses of raw milk (density, acidity, pH, freezing point, etc.).
4   Performs chemical analyses of raw milk (fat, protein, dry matter, lactose, etc.).
5   Understands the importance of microbiological quality analyses of raw milk
6   Applies techniques for raw milk sampling and preservation.
7   Evaluates analysis results and interprets the quality of milk.
8   Adheres to laboratory safety, hygiene, and occupational health rules

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Week 1 General laboratory practices
2 Week 2 Solutions and expression of concentration in solutions
3 Week 3 Physical properties of raw milk (color, taste, odor, density, freezing point, etc.)
4 Week 4 Quality criteria of raw milk
5 Week 5 Sampling methods and sample preservation
6 Week 6 Physical analyses I (density, freezing point, pH, acidity determination)
7 Week 7 Physical analyses II (alcohol test, temperature measurement, sensory tests)
8 Week 8 Chemical analyses I (fat determination: Gerber, Babcock, infrared methods)
9 Week 9 Chemical analyses II (protein, dry matter, lactose determination)
10 Week 10 Microbiological analyses I (total bacterial count, somatic cell count)
11 Week 11 Microbiological analyses II (coliforms, yeasts-molds, pathogenic bacteria)
12 Week 12 Control of preservatives
13 Week 13 Detection of antibiotics and inhibitor substances
14 Week 14 Modern instruments used in raw milk analyses

Recomended or Required Reading

Methods of Analysis of Milk and Dairy Products (Sensory, Physical, and Chemical Analyses, Prof. Dr. Mustafa METIN, Ege University Publications, 2012)
Methods of Analysis of Milk and Dairy Products, Hatice Şanlıdere Aloğlu (Editor), Zübeyde Öner (Editor), 2018, Sidaş Publishing

Planned Learning Activities and Teaching Methods

Lecture-based instruction (theoretical classes)
Laboratory applications
In-class discussions and Q&A
Visual presentations and video demonstrations

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN YarıyılsonuSınavı
3 BNS FinalsonuBaşarı Notu VZ * 0.40 + FN * 0.60
4 BUT Bütünleme
5 BBN BütSonuBaşarıNotu VZ * 0.40 + BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

Assessment of knowledge acquired through lecture-based instruction (theoretical classes).
The student s ability to perform analyses correctly and comply with laboratory safety and hygiene rules during laboratory applications.
Active participation in in-class discussions and Q&A activities.
The student s ability to express observations verbally or in writing after visual presentations and video demonstrations.

Language of Instruction

Turkish

Course Policies and Rules

The regulations, policies, and rules of Dokuz Eylül University Associate and Undergraduate Education and Examination are applied.

Contact Details for the Lecturer(s)

zeki.erol@deu.edu.tr

Office Hours

Monday - Class hours

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 1 14
Practice (Reflection) 14 2 28
Preparation for midterm exam 1 3 3
Preparation for final exam 1 3 3
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 50

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.14
LO.2454
LO.3533
LO.4533
LO.55334
LO.6433
LO.73333433
LO.843

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

HOME / ABOUT US / DEGREE PROGRAMMES / GENERAL INFORMATION FOR STUDENTS / INTERNATIONAL RELATIONS