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.

The training is open to institutional collaborations (package for institution/company legal entities), and individual applications are not accepted. The training content can be reorganized according to your institutional participant profile and needs. As a result of mutual discussions, the scope and method of the training (face-to-face / online) are determined and the relevant processes are completed. In case of mutual agreement, the date, time, and location of the training are planned in line with the availability of your institution’s participants and our instructors.