The Milk Microbiology Training provides participants with microbiological analysis skills aimed at improving hygiene and quality in milk and dairy products. Participants gain the opportunity to learn scientifically based production processes that comply with food safety standards.
This training is designed for professional development purposes, and the certificate obtained does not substitute the MYK qualification certificate in programs where such certification is mandatory.
Training Content
Introduction to Milk Microbiology and Basic Concepts
Classification, sources, and general characteristics of microorganisms found in milk are explained.
Milk Hygiene and Microbial Contamination Routes
Causes of contamination during milking, processing, and transportation, as well as preventive methods, are discussed.
Beneficial and Harmful Microorganisms
Beneficial bacteria such as lactic acid bacteria, and spoilage or pathogenic microorganisms, are introduced.
Microorganisms Causing Spoilage in Milk
Microbiological causes of spoilage, temperature effects, and the roles of lipolytic and proteolytic bacteria are explained.
Pathogenic Microorganisms and Public Health Risks
Hazardous microorganisms transmissible through milk, such as Salmonella, Listeria, and E. coli, and their role in foodborne illnesses are detailed.
Microbiological Analysis Methods in Milk and Dairy Products
Fundamental techniques such as total bacterial count, coliform analysis, somatic cell count, and microscopic examination are taught.
Microbiological Effects of Pasteurization and Sterilization
The role of heat treatment in microorganism control and methods for evaluating its effectiveness are covered.
Microbiological Structure and Selection of Starter Cultures
The properties of beneficial microorganisms used in products such as yogurt, kefir, and cheese are discussed.
Microbiological Quality Control in Fermented Dairy Products
Microbiological balance and quality monitoring during fermentation processes are explained.
Environmental Factors Affecting Microbial Quality
The effects of factors such as pH, temperature, and humidity on microbial growth are illustrated with examples.
Turkish Food Codex and Legal Microbiological Limits
Legal regulations, limit values, and laboratory inspection procedures regarding milk and dairy products are shared.
Laboratory Applications and Case Studies
Practical demonstrations of microbiological techniques and real-life case analyses are conducted.
(MY)
The program is offered as a corporate package for institutions and companies, and individual applications are not accepted. The training content can be customized according to the corporate participant profile and organizational needs. Through mutual discussions, the scope and delivery method (Face-to-Face or Online) are determined, and all related processes are completed. Once an agreement is reached, the venue, as well as suitable dates and times for both your institution’s participants and our instructors, are finalized.