Information Package / Course Catalogue
Butter Technology
Course Code: SU249
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 1
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

This course provides students with TS in accordance with the Turkish Food Codex and aimed to gain qualifications to produce the cream and butter

Course Content

Synthesis and properties of this course, cream, butter, raw material for the construction of learning taught in the catering and breakfast butter.

Name of Lecturer(s)
Ins. Alican TAŞÇIOĞLU
Learning Outcomes
1.Students know and make the method of obtaining cream and map with this course.
2.Students know how to make cream and process.
3.Students know and make the method of obtaining butter.
4.Students know how to make butter and process.
5. Students know and make different types of butter production.
6.Students pack and store butter.
Recommended or Required Reading
1.Süt Teknolojisi. Prof.Dr. Atilla YETİŞMEYEN. 2005. Ankara Üniversitesi Ziraat Fakültesi Yayınları.
2.Süt Teknolojisi. Prof.Dr. Ahmet KURT. 1981. Atatürk Üniversitesi Ziraat Fakültesi Yayınları.
3.Süt ve Mamülleri Teknolojisi. Prof.Dr. Mustafa Üçüncü. 2018. Ege Üniversitesi Mühendislik Fakültesi Yayınları.
4.Süt Teknolojisi. Atilla KONAR. 2015. Çukurova Üniversitesi Yayınları
Weekly Detailed Course Contents
Week 1 - Theoretical
Raw cream production
Week 1 - Practice
Obtaining a certain amount of milk fat from milk with the cream separator
Week 2 - Theoretical
Raw cream production
Week 2 - Practice
Standardization of cream and cream deodorization
Week 3 - Theoretical
Pre-treatment cream
Week 3 - Practice
Neutralizing of cream
Week 4 - Theoretical
Cream the implementation of pre-treatment
Week 4 - Practice
Pasteurization of cream
Week 5 - Theoretical
Ripening of cream
Week 5 - Practice
Culture preparation, bringing the cream to inoculation temperature, culture inoculation
Week 6 - Theoretical
Ripening of cream
Week 6 - Practice
Incubation of cream until a certain acidity
Week 7 - Theoretical
Cream ripening and cream churning
Week 7 - Practice
Ending the incubation at appropriate acidity, churning the cream
Week 8 - Theoretical & Practice
Churning of cream (Midterm Exam)
Week 9 - Theoretical
Churning of cream
Week 9 - Practice
Churning time detection, churning speed adjustment
Week 10 - Theoretical
Cream churning
Week 10 - Practice
Determination of the end of churning, churn gold evacuation
Week 11 - Theoretical
Kneading od butter
Week 11 - Practice
Malakse işleminden önce tereyağının yıkanması ve tuzlanması, yayıkta malakse işleminin yapılması
Week 12 - Theoretical
Packaging of butter
Week 12 - Practice
Weight determined by the amount of butter in the appropriate packaging, packaging
Week 13 - Theoretical
Storage of butter
Week 13 - Practice
Setting the appropriate storage temperature
Week 14 - Theoretical
Storage of butter
Week 14 - Practice
Storage of products and determination of appropriate storage period, adjusting the air circulation
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Midterm Examination1112
Final Examination1718
TOTAL WORKLOAD (hours)52
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
3
3
4
3
1
1
2
4
3
5
4
5
3
OÇ-2
3
3
4
3
1
1
2
4
5
4
5
3
OÇ-3
5
1
2
5
OÇ-4
5
1
2
5
OÇ-5
5
1
2
5
OÇ-6
5
1
2
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026