Information Package / Course Catalogue
Fermented Milk Products Technology
Course Code: SU226
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: 3
Objectives of the Course

This course provides students with in accordance with the standards of the Turkish Food Codex and TS Probiotic Yogurt, buttermilk and kefir production aimed to gain qualifications to

Course Content

In this course, the fermented milk products, buttermilk, kefir, probiotic dairy products, and construction, packaged and stored for taught.

Name of Lecturer(s)
Ins. Meryem Kübra SATILMIŞ
Learning Outcomes
1.To be able to produce probiotic yogurt
2.To be able to produce ayran
3.To be able to produce kefir
4.Know and make strained yogurt production
5.Knows different fermented dairy products in the world
Recommended or Required Reading
1.Modern Yoğurt Bilimi ve Teknolojisi. Prof.Dr. Nihat AKIN. 2006. Uğurer Yayınları. ISBN:9750059409
5.Ders Notları (Fermente süt Ürünleri Teknolojisi Prof.Dr. Emel SEZGİN) 1989
Weekly Detailed Course Contents
Week 1 - Theoretical
Plain Probiotic Yogurt Production
Week 1 - Practice
Searching for inhibitory substances in raw milk, raw milk Characterization
Week 2 - Theoretical
Plain Probiotic Yogurt Production
Week 2 - Practice
Make a simple pre-processing for the production of probiotic
Week 3 - Theoretical
Plain Probiotic Yogurt Production
Week 3 - Practice
Lyophilized cultures main cultural preparation, incubation,
Week 4 - Theoretical
Plain Probiotic Yogurt Probiotic Yoghurt Production and Storage
Week 4 - Practice
Waiting incubation temperature, to determine the end of the incubation, product cooling
Week 5 - Theoretical
The production drink yoğurt of yoghurt,
Week 5 - Practice
Preparation of set type yogurt
Week 6 - Theoretical
The production drink yoğurt of yoghurt
Week 6 - Practice
Yogurt clot breaking
Week 7 - Theoretical
The production drink yoğurt of yoghurt, (Midterm Exam)
Week 7 - Practice
And packaging of yogurt, water salinization join the clot was broken, (ARASINAV)
Week 8 - Theoretical & Practice
drink yogurt production from milk/ Determine the suitability of milk, drink yogurt production
Week 9 - Theoretical
drink yogurt production from milk + Preparation of kefir yeast
Week 9 - Practice
To attend a certain amount of milk, water, clot retrieval, clot killing and salting, milk kefir yeast reproduction of the appropriate
Week 10 - Theoretical
Preparation of kefir yeast
Week 10 - Practice
Development of the main culture of kefir grains at the appropriate temperature
Week 11 - Theoretical
Plain kefir production
Week 11 - Practice
Which is necessary for the determination of the properties of raw milk and milk kefir pre-processing application
Week 12 - Theoretical
Plain kefir production
Week 12 - Practice
Follow-up to inoculation and incubation
Week 13 - Theoretical
Plain kefir production + Packaging and storage
Week 13 - Practice
Putting an end to the clot breaks and then incubated for cooling and storage of packaging
Week 14 - Theoretical
Packaging and storage
Week 14 - Practice
Proper packing and filling machines, storage and appropriate conditions to
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Reading150230
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)74
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
PÇ-13
PÇ-14
OÇ-1
4
4
4
3
1
2
1
3
3
4
2
5
4
OÇ-2
4
4
4
3
1
2
1
3
3
4
2
5
4
OÇ-3
4
4
4
3
1
2
1
3
3
4
2
5
4
OÇ-4
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue
2026