Module Code Number

VBT 633 

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

Peculiarity of milk used in manufacturing of yoghurt; production steps of yoghurt; ingredients used in yoghurt; protection of yoghurt; quality control in yoghurt.

Aims and Objectives of the module

To learn the production steps of yoghurt by modern technologic methods, faults in yoghurt, laboratory analysis methods

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.

- General books