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Prerequisites
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Dr. Oğuz AYDEMİR
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Instructors
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Assistants
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Resources
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R1. Mcsweeney, P.L.H & Fox, P.F. (2013). Advanced Dairy Chemistry Volume 1A: Proteins: Basic Aspects, 4th Edition, Springer Link, New York.
R2. Mcsweeney, P.L.H & Fox, P.F. (2006). Advanced Dairy Chemistry Volume 2A: Lipids, Springer Link, New York.
R3. Fox, P.F. (1997). Advanced Dairy Chemistry Volume 3: Lactose, water, salts and vitamins, Springer Link, New York.
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Supplementary Book
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Goals
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To provide students with detailed information about milk components such as protein, lipids, lactose, minerals, and vitamins, including the latest literature.
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Content
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The main components of milk are casein and serum proteins, lipids, milk fat and fat globules, enzymes, vitamins, and minerals.
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