Information Package / Course Catalogue
Dairy and Product Analysis
Course Code: SU242
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

In this course, sensory and physical analysis of milk products produced in our country is mainly taught to.

Course Content

This course provides students with the legislation and in accordance with the methods of analysis, to analysis of spent / evaluate, assess to the analysis of yogurt, cream, make analysis to evaluate the analysis of butter cream to assess and evaluate the analysis aimed to gain competencies to do.

Name of Lecturer(s)
Ins. Meryem Kübra SATILMIŞ
Learning Outcomes
1.To be able to analyse Cheese capability
2.To be able to analyse/evaluate yogurt capability
3.To be able to analyze/evalaute cream capability
4.To be able to analyze butter capability
5.To be able to analyze/evalaute Ice Cream capability
Recommended or Required Reading
1.Süt Teknoloğunun El Kitabı.Prof. Dr. Mehmet Demirci Prof. Dr. Hüznü Gündüz. 2004. Hasad Yayınevi. ISBN:9789758377312
2.Gıda Analizleri. Beyza Ulusoy, Canan Hecer. 2015. Dora Yayıncılık
3.Temel Gıda Analizleri. Vildan Uylaşer , Fikri Başoğlu. 2011. Dora Yayıncılık
4.Süt ve Süt Ürünleri Analiz Yöntemleri. Hatice Şanlıdere Aloğlu (Editör), Zübeyde Öner (Editör). 2018. Sidaş Yayınevi
Weekly Detailed Course Contents
Week 1 - Theoretical
Sensory Analysis in cheese + Physical Analysis in cheese
Week 1 - Practice
Cheese, taste, smell, appearance, interior and exterior appearance. In cheese sampling, identification and calculation of dry matter
Week 2 - Theoretical
Physical Analysis in cheese + Chemical Analysis in Cheese
Week 2 - Practice
Determination and calculation of fat in cheese
Week 3 - Theoretical
Chemical Analysis in Cheese
Week 3 - Practice
Determination and calculation of salt in cheese
Week 4 - Theoretical
Chemical Analysis in Cheese + Sensory Analysis in Yogurt
Week 4 - Practice
SH and pH acidity in the cheese. Yogurt taste, odor control
Week 5 - Theoretical
Sensory Analysis in Yogurt + Physical Analysis in in Yogurt
Week 5 - Practice
Yogurt, fluid detection, structure determination, in terms of pH and acidity in yogurt SH
Week 6 - Theoretical
Physical Analysis in in Yogurt + Chemical Analysis in Yogurt
Week 6 - Practice
Determination of the amount of fat and dry matter determination of yogurt
Week 7 - Theoretical
Chemical Analysis in Yogurt (Midterm Exam)
Week 7 - Practice
Emulsifier and stabilizer additives in yoghurt search (Midterm Exam)
Week 8 - Theoretical & Practice
Sensory Analysis in Cream + Chemical Analysis in Cream / Creamy taste, odor, color, appearance detection. determination of fat
Week 9 - Theoretical
Chemical Analysis in Cream
Week 9 - Practice
In terms of pH and acidity in cream SH
Week 10 - Theoretical
Sensory Analysis in Butter + Chemical Analysis in Butter
Week 10 - Practice
Buttery, color, flavor, texture determination, determination of the amount of water, fat determination
Week 11 - Theoretical
Chemical Analysis in Butter
Week 11 - Practice
Determination of butter, salt, iodine value, acidity
Week 12 - Theoretical
Chemical Analysis in Butter + Sensory Analysis in Ice Cream
Week 12 - Practice
Determination of the number of peroxide butter, phosphatase test, ice cream taste, smell, consistency determination
Week 13 - Theoretical
Physical Analysis in in Ice Cream + Chemical Analysis in Ice Cream
Week 13 - Practice
Determination of dry ice cream, SH, and the pH acidity in
Week 14 - Theoretical
Chemical Analysis in Ice Cream
Week 14 - Practice
Determination of fat in ice cream
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Reading170234
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)78
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
2
4
2
4
4
5
OÇ-2
2
4
2
4
4
5
OÇ-3
2
4
2
4
4
5
OÇ-4
2
4
2
4
4
5
OÇ-5
2
4
2
4
4
5
Adnan Menderes University - Information Package / Course Catalogue
2026