BOR VOCATIONAL SCHOOL / MILK AND DAIRY PRODUCTS TECHNOLOGIES / SUT1012 - RAW MILK ANALYSIS

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1Composition of Milk[2] s. 1-4, [3] s. 26-29
2Physical and Chemical Properties of Milk[2] s. 1-4, [3] s. 26-29
3Raw Milk Sampling Techniques[2] s. 1-4, [3] s. 26-29
4Sensory analyzes[2] s. 5-16, [3] s. 29-31
5Cleanliness Test and Freezing Point Determination[1] s. 109-110, [2] s. 16-23, [3] s. 31-38, [4] s. 11-13
6Determination of Specific Gravity[2] s. 23-30, [3] s. 38-46
7Determination of Dry Matter[2] s. 30-38, [3] s. 46-48, [4] s. 9-11
8Ash Determination[1] s. 111-112, [2] s. 38-60, [3] s. 48-56, [4] s. 8-9, 15
9Acidity Determination[1] s. 110-111, [2] s. 112-122, [3] s. 68-76, [4] s. 3-8
10Fat Determination[1] s. 110-111, [2] s. 112-122, [3] s. 68-76, [4] s. 3-8
11Detection of Added Preservatives in Raw Milk[1] s. 115-116, [2] s. 150-165, [3] s. 76-88, [4] s. 15-20
12Determination of Antibiotic and Inhibitory Substances in Raw Milk[1] s. 115-116, [2] s. 150-165, [3] s. 76-88, [4] s. 15-20
13Detection of Addition of Neutralizing Agent in Raw Milk[1] s. 113-114, [2] s. 165-184, [3] s. 88-101
14Microbiological Analysis of Raw Milk Samples[1] s. 113-114, [2] s. 165-184, [3] s. 88-101