Information Package / Course Catalogue
Special Dairy Products
Course Code: SU269
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

Within the scope of this course; It is aimed to provide students with information about the composition, production and technological properties of special dairy products such as fortified milks, recombined dairy products, imitation dairy products, baby foods, milk protein products. It is aimed to provide students with information about the production technologies, quality control processes, packaging methods and legal regulations of these products.

Course Content

Evaluation of the production of milk and milk products modified for the purpose.

Name of Lecturer(s)
Ins. Şevki ÇETİNER
Learning Outcomes
1.Knows and makes nutritional and presentation dairy products
2.To produce imitation dairy products
3.To produce fortified milk products
4.Recombined to produce dairy products
5.Obtaining products from whey
6.To have knowledge about special dairy product production techniques
Recommended or Required Reading
1.Milk and Products Technology Prof. Dr. M. Üçüncü
2.Milk Based Products Technology. Asuman Gürsel. 2007. Ankara University Faculty of Agriculture. ISBN:975-482-534-3
Weekly Detailed Course Contents
Week 1 - Theoretical
Special milk introduction and definitions
Week 2 - Theoretical
Feeder and presentation purposes fortified milk
Week 3 - Theoretical
The milk fortified with health reasons
Week 4 - Theoretical
Recombined milk products
Week 5 - Theoretical
Substances found in imitation dairy products
Week 6 - Theoretical
Imitation dairy products and substitutes
Week 7 - Theoretical
Functional properties and production of milk proteins
Week 8 - Theoretical
Mid-Term
Week 9 - Theoretical
The introduction of milk protein based products
Week 10 - Theoretical
The production of milk protein-derived products
Week 11 - Theoretical
Baby food varieties
Week 12 - Theoretical
Baby food production
Week 13 - Theoretical
Ingredients used in making milk desserts
Week 14 - Theoretical
Milk Dessert Production
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Reading110222
Individual Work120448
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
PÇ-13
PÇ-14
OÇ-1
4
2
OÇ-2
5
3
3
OÇ-3
2
4
OÇ-4
3
3
2
OÇ-5
2
1
3
OÇ-6
2
3
Adnan Menderes University - Information Package / Course Catalogue
2026