Weeks | Topics |
1 |
Introducing lecture content, importance and rules
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2 |
Definition of milk and composition (Theoretical)
Bring up the laboratory groups and give information about laboratory applications (Practice)
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3 |
Secretion and milking of milk (Theoretical)
Informing about the rules for laboratory rules and buffer preparation. .(Practice)
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4 |
Milk fat (Theoretical)
Alcohol, boiling and methylene blue reducing tests (Practice)
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5 |
Milk proteins (Theoretical)
Determination of acid and density (Practice)
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6 |
Milk carbohydrates (Theoretical)
Determination of Fats, carbonate test (Practice)
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7 |
Minerals, vitamins and enzymes of milk (Theoretical)
Adulteration at dairy products (Practice)
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8 |
Collection and acceptance of milk (Theoretical)
Analysis at pasteurized and UHT milk (Practice)
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9 |
Pre-treatments applied to raw milk(Theoretical)
Yoghurt production (Practice)
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10 |
Heat treatments applied to milk(Theoretical)
Analysis about yoghurt (Practice)
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11 |
Drinking milk technology (Theoretical)
Cheese production (Practice)
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12 |
Yoghurt technology (Theoretical)
Analysis about cheese production (Practice)
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13 |
Cheese technology (Theoretical)
Analysis related with butter (Practice)
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14 |
Butter technology (Theoretical)
General overview (Practice)
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