Information Package / Course Catalogue
Dairy Technology I
Course Code: GT249
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 1
Credit: 4
Lab: 0
ECTS: 4
Objectives of the Course

This course provides students with TS-making in accordance with the standards of the Turkish Food Codex and commissioning of raw materials and auxiliary materials, to check the pre-processing, to control the production of drinking milk, to control the production of dried milk and cheese products, aimed to gain qualifications to control the production of

Course Content

This course is taught and then the chemical structure of the milk pre-processing of raw milk and the operation of these processes behind the construction of a variety of cheeses, pasteurized and sterilized milk production, milk powder production will be discussed.

Name of Lecturer(s)
Ins. Şevki ÇETİNER
Learning Outcomes
1.to be able to buy raw materials and auxiliary materials
2. Knows and makes pre-operations in dairy factories
3.to be able to produce milk
4. to be able to produce dried milk products
5.Knows the chemical content of milk
6. Know the physical properties of milk
Recommended or Required Reading
1.Süt teknolojisi Sütün Bileşimi ve İşlenmesi. Prof.Dr. Mustafa METİN. 2012. Ege Üniversitesi Mühendislik Fakültesi Yayınları.
2.Süt Teknolojisi. Prof.Dr. Atilla YETİŞMEYEN. Ankara Üniversitesi Ziraat Fakültesi Yayınları.
3.Süt Teknolojisi. Prof.Dr. Ahmet KURT. 1996. Atatürk Üniversitesi Ziraat Fakültesi Yayınları .
4.Dairy Processing Handbook. Gösta Bylund. 2015. Tetra Pak.
5.Gıda Endüstrisi Makineleri. Prof.Dr. İlbilge SALDAMLI. 2004. Savaş Yayınevi. ISBN:9756331163.
6.Süt ve Mamülleri Teknolojisi. Prof.Dr. Mustafa Üçüncü. 2018. Sidaş Yayınevi. ISBN:9759895136
7.Süt Teknolojisi. Atilla KONAR. 2015. Çukurova Üniversitesi Yayınları
Weekly Detailed Course Contents
Week 1 - Theoretical
qualities of milk
Week 1 - Practice
The acceptability of raw milk processing
Week 2 - Theoretical
Storage of raw materials and auxiliary materials, the measurement of the amount Dairy Farms + milk + Cleaning
Week 2 - Practice
Measurement of the quantity of milk by weight,appropriate conditions to store raw materials and auxiliary materials and clean milk
Week 3 - Theoretical
Cleaning the air and the smell of milk + milk to be
Week 3 - Practice
Air filters clean up and fix the air column
Week 4 - Theoretical
Separation of milk fat + Standardization of milk
Week 4 - Practice
Milk cream separator to separate oil and dry milk solids and milk fat standardization standardization of accounts to make the evaparator
Week 5 - Theoretical
Separation of milk fat + Homogenization of milk
Week 5 - Practice
Article dry milk, homogenized milk to standardize and Homogenizers
Week 6 - Theoretical
Homogenization of milk + Drinking pasteurized milk
Week 6 - Practice
Different pressure homogenizer, homogenized milk, pasteurized milk and raw milk testing the properties for the production of
Week 7 - Theoretical
Drinking pasteurized milk + Sterilized Drinking Milk
Week 7 - Practice
Packing and sterilized milk, pasteurized milk, raw milk for drinking to determine the characteristics
Week 8 - Theoretical & Practice
Sterilized Drinking Milk + Storage of drinking milk +Powder Production, Sterilize by autoclaving to produce drinking milk, drinking milk produced on hold and then store, determine the characteristics of raw milk for the production of milk powder(midterm exam)
Week 9 - Theoretical
Powder Production + The production of whey powder
Week 9 - Practice
Producing milk powder by film and spraying method and preparing whey for powder production
Week 10 - Theoretical
The production of whey powder + Storage of dried milk products + White cheese production
Week 10 - Practice
Whey powder or spray method to produce the movie, produced by packing and storing dried milk products, milk, white cheese, processed to determine the characteristics
Week 11 - Theoretical
White cheese production
Week 11 - Practice
Determine the characteristics of the acidity of the milk and raw milk, milk, pre-processing application, fermentation temperature of the heating and cooling milk fermenting milk, curd breaking, portioning, salting and ripening, packaging
Week 12 - Theoretical
Kaşar cheese production
Week 12 - Practice
Determining the acidity of the curd, grating the curd, melting the curd, weighing and packaging it
Week 13 - Theoretical
Lor cheese production + Processed cheese production
Week 13 - Practice
Synthesis of Tulum or cheese whey, whey and curd and apply heat treatment to achieve suyununa, curd, packing and storing, determine the characteristics of raw milk for cheese melting, melting cheese, raw material to ensure
Week 14 - Theoretical
Processed cheese production
Week 14 - Practice
Preparing for melting cheese milk, clot retrieval, clot breaking and melting cheese curd boiled grams and packaging
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140342
Lecture - Practice140114
Laboratory110222
Reading110222
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)102
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
OÇ-1
4
4
5
3
2
1
2
5
1
3
5
OÇ-2
4
4
3
3
1
1
2
5
1
3
5
OÇ-3
4
4
3
3
5
1
2
5
1
2
5
OÇ-4
4
4
3
3
3
1
2
5
1
2
5
OÇ-5
4
4
3
3
4
1
2
5
1
2
5
OÇ-6
Adnan Menderes University - Information Package / Course Catalogue
2026