Milk Composition. Physico-chemical Structure of Milk. The Fat Globule. Protein Organization. Casein Micelles. Enzymatic and Acid Coagulation Of Milk. Raw Milk Mastitis. Cold Storage of Milk. Unit Operations In Processing Dairy Products. Standartization, Homogenization, Pasteurization, Sterilization, Aseptic Filling. Mesophilic And Thermophilic Starter Cultures. Processing of Yogurt, Soft Cheeses, Casein. Whey Utilization.

Faculty: Biotechnology and Food Engineering
|Graduate Studies

Pre-required courses

(64238 - Structure and Properties of Food and Biological Materials and 64324 - Analytical Methods in Biotechn. and Food)


Semestrial Information