PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
STT 108	DAIRY MICROBIOLOGY	2 + 1	2nd Semester	3

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	With this course is aimed for students in accordance with the legislation and analyses methods to tally/ evaluation of indicator microorganisms analysing/evaluate of pathogenic microorganisms, analysing/evaluate in milk and dairy products to gain proficiency
Course Content	Count of Mesophilic aerobic bacteria in milk and dairy product, Count of Coliform bacteria in milk and dairy product, Count of enterococci (faecal streptococci) in milk and dairy product, Count of Yeast and mold in milk and dairy product, Searching for Salmonella in milk and dairy products, Count of Staphylococcus aureus in milk and dairy product, Count of Clostridium perfiringens in milk and dairy product, Searching for Bacillus cereus milk and dairy products, Count of Listeria monoyctogenes in milk and dairy product, Searching for Pseudomonas aeruginosa in milk and dairy products, Microbiological analyzes of raw milk, Microbiological analysis of milk,and dairy products, microbiological analyzes
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	evaluating and counting of indicator microorganisms
2	To analyze and evaluate the pathogenic microorganisms
3	to analyze and evaluate in milk and dairy products

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17	PO 18	PO 19	PO 20	PO 21	PO 22	PO 23	PO 24	PO 25	PO 26	PO 27	PO 28	PO 29	PO 30
LO 001	5	4	1	4	2	2	2	2	5	5	5	5	2	2					5		4	5	5	3	5	5	2
LO 002	5	4	1	4	2	2	2	2	5	5	5	5	2	2					5		4	5	5	2	5	5	2
LO 003	5	4	1	4	2	2	2	2	5	5	5	5	2	2					5		4	5	5	2	5	5	2
Sub Total	15	12	3	12	6	6	6	6	15	15	15	15	6	6					15		12	15	15	7	15	15	6
Contribution	5	4	1	4	2	2	2	2	5	5	5	5	2	2	0	0	0	0	5	0	4	5	5	2	5	5	2	0	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Mid-terms	1	4	4
Final examination	1	4	4
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
STT 108	DAIRY MICROBIOLOGY	2 + 1	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer SİNAN AKBAL	sakbal@pau.edu.tr		ACMYO A0307	%80 (Uygulamalı teorik derslerde devam sağlayan öğrenci tekrar aynı dersi aldığında devam koşulu aranır.)

Goals		With this course is aimed for students in accordance with the legislation and analyses methods to tally/ evaluation of indicator microorganisms analysing/evaluate of pathogenic microorganisms, analysing/evaluate in milk and dairy products to gain proficiency
Content		Count of Mesophilic aerobic bacteria in milk and dairy product, Count of Coliform bacteria in milk and dairy product, Count of enterococci (faecal streptococci) in milk and dairy product, Count of Yeast and mold in milk and dairy product, Searching for Salmonella in milk and dairy products, Count of Staphylococcus aureus in milk and dairy product, Count of Clostridium perfiringens in milk and dairy product, Searching for Bacillus cereus milk and dairy products, Count of Listeria monoyctogenes in milk and dairy product, Searching for Pseudomonas aeruginosa in milk and dairy products, Microbiological analyzes of raw milk, Microbiological analysis of milk,and dairy products, microbiological analyzes

Topics

Weeks	Topics
1	Milk and its properties/ Relationship between milk and microorganisms
2	Bacterial families that are pathogens and spoilage agents in milk and dairy products: Enterobacteriaceae family
3	Bacterial families that are pathogens and spoilage agents in milk and dairy products: Micrococcaceae and Bacillaceae families
4	Bacterial families that are pathogens and spoilage agents in milk and dairy products: Clostridiaceae, Mycobacteriacea and Listeriaceae families.
5	Pathogenic bacterial families in milk and dairy products: Brucellaceae and Vibrionaceae families
6	Sporeless, smooth rod bacteria: family Lactobacillaceae
7	Sporeless, smooth rod bacteria: Streptococcaceae family
8	Sporeless, irregular rod-shaped bacteria: families Bifidobacteriaceae and Brevibacteriaceae
9	Sporeless, irregular rod-shaped bacteria: families Microbacteriaceae, Propionibacteriaceae, Corynebacteriaceae and Eubacteriaceae
10	Psychrotrophic bacteria (Pseudomonadaceae, Campylobacteriaceae, Flavobacteriaceae, Aeromonadaceae, Alcaligenaceae, Achromobacter Iaceae and Moraxellaceae families)
11	Enzymes of psychrotrophic bacteria and their effects on milk and dairy products
12	Important yeasts and molds in dairy technology
13	Rickettsiae and viruses in dairy technology
14	Food intoxications and infections

Materials

Materials are not specified.

Resources

Resources	Resources Language
Kılıç, S. 2010. Süt Mikrobiyolojisi. Sidas Medya Ltd. Şti., İzmir, Türkiye, 643 sayfa. ISBN: 9789944566032.	Türkçe
Halkman, A.K. 2005. Merck Gıda Mikrobiyolojisi Uygulamaları, 1. Baskı. Başak Matbaacılık ve Tanıtım Hizmetleri Ltd. Şti., Ankara, Türkiye, 358 sayfa. ISBN: 975-003730-08.	Türkçe
Metin, M. 2012. Süt Teknolojisi. Ege Üniversitesi Basımevi, İzmir, Türkiye, 802 sayfa. ISBN 9789754832792	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student