Module Code Number

VBT 631

Number of ECTS Credits


Hours / Week (T P C)

1 2 2

Module Lecturer

Lecturers of the department

Year / Term


Type of Course

(Compulsory / Elective)


Pre requisites / Recommended


Module Contents

General information about butter; peculiarity of cream; production steps of butter; the preservation of butter; defect and spoilage in butter; inspection methods in butter.

Aims and Objectives of the module

To learn production steps of butter manufactured by traditionally and modern technologic procedure and laboratory analysis methods in butters.

Method of assessment

Lecture and investigations in relation to topics and laboratory work.

Teaching Language


Textbook /

Recommended readings

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

- General books with respect to topic.