USAGE OF STARTER CULTURE IN MILK PRODUCTS

Module Code Number

VBT 629

Number of ECTS Credits

6

Hours / Week (T P C)

1 2 2

Module Lecturer

Lecturers of the department

Year / Term

-

Type of Course

(Compulsory / Elective)

Elective

Pre requisites / Recommended

Take lessons with respect to Food Technology and food microbiology

Module Contents

The peculiarity and basis function of starter cultures; usage of culture in milk products (cheese, yoghurt, ayran, butter, kefir, kimiz, etc.,), preparing and quality controls of starter culture.

Aims and Objectives of the module

Acquire enough knowledge in choosing starter culture, usage, obtaining fermented product and its controlling form ilk products.

Method of assessment

Lecture and investigations in relation to topics and laboratory work.

Teaching Language

Turkish

Textbook /

Recommended readings

- Dairy Microbiology -The Microbiology of Milk Products ( Ed.by R.K. Robinson )

- General books with respect to topic.