TECHNOLOGY OF FERMENTED MILK PRODUCTS 

Module Code Number

VBT 628 

Number of ECTS Credits

8

Hours / Week (T P C)

2 0 2

Module Lecturer

Lecturers of the department

Year / Term

-

Type of Course

(Compulsory / Elective)

Elective

Pre requisites / Recommended

Take lessons of Food Technology and General Microbiology

Module Contents

Definition of fermentation, cultures using in production of fermented food, peculiarity of fermented products, the manufacture of kimiz and kefir, the yoghurt of acidophilus and bifidus, other fermented products as ymer, yakult.

Aims and Objectives of the module

To learn production technology of fermented milk products and to acquire in detail knowledge about bacteria, yeast and mold which playing role in fermentation

Method of assessment

Lecture and investigations in relation to topics.

Teaching Language

Turkish

Textbook /

Recommended readings

- Dairy Microbiology -The Microbiology of Milk   Products.

- General books