Information Package / Course Catalogue
Dairy Technology II
Course Code: GT246
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 standards of Turkish Food Codex and local cheese, yogurt, buttermilk, kefir, butter and ice cream to control the production aimed to gain qualifications

Course Content

In this course, making the range of local cheese, yogurt, produce, produce buttermilk and kefir, butter and ice cream raw milk are required to produce these products are processed in terms of topics to learn and practice will be discussed.

Name of Lecturer(s)
Ins. Şevki ÇETİNER
Learning Outcomes
1. Knows the production of cheese types and makes
2.to be able to produce yoghurt
3.to be able to produce buttermilk and kefir
4.to be able to produce butter
5.to be able to produce ice cream
6. Knows and makes the production of thickened milk products
Recommended or Required Reading
3.Süt Teknolojisi. Prof.Dr. Ahmet KURT. 1996. Atatürk Üniversitesi Ziraat Fakültesi Yayınları .
4.Dondurma Bilimi ve Teknolojisi. Prof.Dr. Nihat AKIN. 2009. Konya.
5.Modern Yoğurt Bilimi ve Teknolojisi. Prof.Dr. Nihat AKIN. 2006. Uğurer Yayınları. ISBN:9750059409
6.Dairy Processing Handbook. Gösta Bylund. 2015. Tetra Pak.
7.Süt Teknolojisi. Atilla KONAR. 2015. Çukurova Üniversitesi Yayınları
Weekly Detailed Course Contents
Week 1 - Theoretical
Tulum Cheese Production
Week 1 - Practice
For the determination of the properties of raw milk goat cheese tin, tin to tulum cheese
Week 2 - Theoretical
Civil Cheese Production + Mihaliç Cheese Production
Week 2 - Practice
Civil cheese production, characterization and pre-processing of raw milk cheese mihaliç
Week 3 - Theoretical
Mihaliç Cheese Production + Halloumi Cheese Production
Week 3 - Practice
Cheese, to Mihaliç, halloumi cheese and pre-process the application for determination of the properties of raw milk
Week 4 - Theoretical
Halloumi Cheese Production + Van Herby Cheese Production
Week 4 - Practice
Halloumi cheese, cheese with herbs for the van to and supply of grass, to the preparation of the cheese with herbs
Week 5 - Theoretical
Set type yogurt production
Week 5 - Practice
Determination of the properties of raw milk for the construction of plain yogurt, antibiotic exploration, standardization and other pre-processing
Week 6 - Theoretical
Set type yogurt production + Fruit Yoghurt Production
Week 6 - Practice
Yogurt, milk, heat treatment, inoculation and inkibasyon, detection of the end of incubation, the addition of yogurt, fruit
Week 7 - Theoretical
Probiotic Yogurt Production + Production of yoghurt, dring yogurt
Week 7 - Practice
Belirlenmsi suitability of raw milk, the necessary pre-processing, establishing the conditions of growth of different probiotic cultures, inoculation and inkibasyon, to the production of yogurt and buttermilk diluting the addition of salt
Week 8 - Theoretical & Practice
Production of yoghurt, dring yogurt + dring yogurt to milk production (midterm exam)
Week 9 - Practice
Packaging and storage on apparent from yoghurt, milk, water, adding a certain amount of inoculation and incubation performed
Week 10 - Theoretical
dring yogurt to milk production + Kefir Production
Week 10 - Practice
The addition of the production of buttermilk curd, milk and salt to slaughter, packaging and storage. To identify the properties of kefir milk and milk for the pre-processing application
Week 11 - Theoretical
Kefir Production + Cream Pre-Trading Application
Week 11 - Practice
Kefir grains and cultural preparation, realization of kefir production. Production of milk, cream, cream separator, cream and the smell of the air to be taken.
Week 12 - Theoretical
Cream Pre-Trading Application + Ripening of cream
Week 12 - Practice
Neutralizing cream, cream pasteurization, the addition of cream of culture and the necessary determination of acidity
Week 13 - Theoretical
Churning of cream, butter, packaging and storage
Week 13 - Practice
churn cream filling, churn gasification, the malakse performed if, under appropriate conditions, packaging and storage of the resulting butter
Week 14 - Theoretical
Ice Cream Mixture Preparation and Control, Freezing pre-treatment applied to the mixture, the mixture control
Week 14 - Practice
Determination of the properties of raw milk for making ice cream, milk, pre-processing application, which is required for the construction additives times as much ice cream to calculations, the creation and rested in the mix, Ice cream freezers, freeze the mixture to obtain the appropriate matured, packaging and storage operations The
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140342
Lecture - Practice140114
Laboratory160232
Reading100110
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)100
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
3
3
4
4
3
2
2
5
1
5
OÇ-2
3
3
4
4
3
2
2
5
1
5
OÇ-3
3
3
4
4
3
2
2
5
1
5
OÇ-4
3
3
4
4
3
2
2
5
1
5
OÇ-5
3
3
4
4
3
2
2
5
1
5
OÇ-6
Adnan Menderes University - Information Package / Course Catalogue
2026