Information Package / Course Catalogue
Dairy Technology
Course Code: GT005
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

This course aims to familiarize students with the physical and chemical properties of milk and how these properties affect product production. It also seeks to enable students to understand the basic stages of milk and dairy production, thereby gaining knowledge about the most commonly produced dairy products in our country and worldwide.

Course Content

This course will cover the chemical structure of milk, followed by an explanation of the preliminary processes applied to raw milk in the processing plant and the subsequent technologies used to produce various dairy products.

Name of Lecturer(s)
Learning Outcomes
1.It takes raw materials and auxiliary materials into operation.
2.Knows and performs preliminary processes in dairy farming.
3.She or he knows how to produce various dairy products.
4.He or she knows the chemical composition of milk.
5.He or she knows the physical properties of milk.
Recommended or Required Reading
1.Milk Technology: Composition and Processing of Milk. Prof. Dr. Mustafa METİN. 2012. Ege University Faculty of Engineering Publications.
2.Dairy Technology. Prof. Dr. Atilla Yetişmeyen. Ankara University Faculty of Agriculture Publications.
3.Dairy Technology. Prof. Dr. Ahmet KURT. 1996. Atatürk University Faculty of Agriculture Publications.
4.Dairy Processing Handbook. Gösta Bylund. 2015. Tetra Pak.
5.Food Industry Machinery. Prof. Dr. İlbilge SALDAMLI. 2004. Savaş Publishing House. ISBN: 9756331163.
6.Dairy and Dairy Products Technology. Prof. Dr. Mustafa Üçüncü. 2018. Sidaş Publishing House. ISBN: 9759895136
7.Dairy Technology. Atilla KONAR. 2015. Çukurova University Publications.
8.Ice Cream Science and Technology. Prof. Dr. Nihat AKIN. 2009. Konya.
9.Modern Yogurt Science and Technology. Prof. Dr. Nihat AKIN. 2006. Uğurer Publications. ISBN: 9750059409
Weekly Detailed Course Contents
Week 1 - Theoretical
Milk qualities
Week 1 - Practice
Determining the suitability of raw milk for dairy product production.
Week 2 - Theoretical
Quantity measurement in dairy farms, storage of raw materials and auxiliary materials, cleaning of milk
Week 2 - Practice
Determining the suitability of raw milk for processing.
Week 3 - Theoretical
Cleaning the milk, removing air and odor from the milk.
Week 3 - Practice
Calibration of a hand refractometer used for determining the dry matter content of milk.
Week 4 - Theoretical
Separation of Milk Fat and Standardization of Milk
Week 4 - Practice
Determination of non-fat dry matter content of milk using a hand refractometer.
Week 5 - Theoretical
Milk Standardization and Milk Homogenization
Week 5 - Practice
Chemicals and laboratory equipment used in the detection of sodium bicarbonate in milk.
Week 6 - Theoretical
Milk Homogenization and Pasteurized Drinking Milk
Week 6 - Practice
Sodium bicarbonate test using rosalic acid in milk
Week 7 - Theoretical
lPasteurized Drinking Milk, Sterilized Drinking Milk
Week 7 - Practice
Performing pH meter calibration
Week 8 - Theoretical
Introduction to the production technology of sterilized drinking milk and durable dairy products.
Week 8 - Practice
Determining the acidity of milk using a pH meter.
Week 9 - Theoretical
Milk Powder Production, Whey Powder Production
Week 9 - Practice
To prepare mixtures of ethyl alcohol and water in specific proportions.
Week 10 - Theoretical
Whey powder production, storage of dried dairy products, and introduction to cheese technology.
Week 10 - Practice
Checking the acidity of milk with a prepared ethyl alcohol-water mixture.
Week 11 - Theoretical
Production technologies of various cheeses
Week 11 - Practice
Providing information about lactodensimeters, which are used to measure milk density.
Week 12 - Theoretical
Production technologies of various cheeses
Week 12 - Practice
Measuring milk density with a lactodensimeter.
Week 13 - Theoretical
Production technologies of fermented milk products
Week 13 - Practice
Using a halogenated precision balance
Week 14 - Theoretical
Ice cream production technology
Week 14 - Practice
Determination of total dry matter content of milk using a halogenated precision balance.
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Lecture - Practice141128
Assignment110111
Midterm Examination1516
Final Examination1819
TOTAL WORKLOAD (hours)96
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
OÇ-1
2
1
4
1
3
2
3
2
3
1
5
OÇ-2
2
1
4
1
3
2
3
2
3
1
5
OÇ-3
4
3
3
1
3
2
3
3
2
2
4
OÇ-4
2
3
4
2
3
2
4
4
5
2
5
OÇ-5
2
3
4
2
3
2
4
4
5
2
4
Adnan Menderes University - Information Package / Course Catalogue
2026