| Week |
Theoretical |
Practical |
| 1 |
Sampling for physical and chemical analysis in the quality control of milk and dairy products, properties of equipment, storage and transport of sample |
Sampling for physical and chemical analysis in milk and dairy products |
| 2 |
Collection of raw milk, quality control platform test for acceptance and their interpretations (temperature, acidity, pH, density, fat) |
Determination of temperature, acidity, pH, density, fat content in raw milk |
| 3 |
Collection of raw milk, quality control platform test for acceptance (protein, ash, dry matter), |
Determination of protein, ash, dry matter in raw milk |
| 4 |
Quality control tests in collection of raw milk, quality control platform test for acceptance to plant (somatik cell count, reduction test, adulterants, antibiotics) |
Detection of somatik cell count, methylene blue reduction test, hydrogen peroxide, boric acid, formaldehyde, carbonate and antibiotics in raw milk |
| 5 |
Chemical analysis of heat treated milk (acidity, density, protein, dry matter, fat, ash) |
Determination of acidity, density, protein, dry matter, fat, ash in pasteurized and/or UHT milk |
| 6 |
Chemical analysis of yoğurt and ayran (acidity, density, protein, dry matter, fat), and adultreration substances (starch), |
Determination of acidity, density, protein, dry matter, fat in yogurt and/or ayran, and starch in yogurt |
| 7 |
Chemical analysis of cream and butter (acidity, density, protein, dry matter, salt), |
Determination of acidity, density, protein, dry matter, salt in cream and butter |
| 8 |
Chemical analysis of cheese (pH, acidity protein, dry matter, fat, ash, salt) |
Determination of pH, acidity protein, dry matter, fat, ash, salt in cheese |
| 9 |
Sampling for microbiological analysis in the quality control of milk and dairy products, properties of equipment, storage and transport of sample |
Sampling for microbiological analysis in milk and dairy products |
| 10 |
Microbiological analysis of raw milk (TAMB, coagulase positive staphlococci count, detection of Salmonella spp.) |
TAMB, coagulase positive staphlococci count, detection of Salmonella spp. in raw milk |
| 11 |
Microbiological analysis of heat-treated milk (TAMB, Enterobacteriaceae count), |
TAMB, Enterobacteriaceae count in pasteurized and/or süt ve/veya UHT milk |
| 12 |
Microbiological analysis of yogurt and ayran (coliforms, Escherichia coli, yeast and mold count) |
Coliform, Escherichia coli, yeast and mold count in yogurt and/or ayran |
| 13 |
Microbiological analysis of cream and butter (Escherichia coli, yeast and mold count Salmonella spp., coagulase positive staphylococci, Listeria monocytogenes) |
Escherichia coli, yeast and mold count Salmonella spp., coagulase positive staphylococci, Listeria monocytogenes in cream and/or butter |
| 14 |
Microbiological analysis in cheese (Escherichia coli, yeast and mold count Salmonella spp., coagulase positive staphylococci, Listeria monocytogenes), |
Escherichia coli, yeast and mold count Salmonella spp., coagulase positive staphylococci, Listeria monocytogenes in cheese |
