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: 4
Objectives of the Course

The aim is to equip participants with the skills to produce fermented dairy products (yogurt, strained yogurt, ayran, kefir, kımız, and acidophilus milk) in accordance with the Turkish Food Codex and TS standards. Participants will gain a theoretical and practical understanding of nutritional value, the starter microorganisms used in production, the production stages, and quality control parameters.

Course Content

To gain a theoretical and practical understanding of the nutritional value of fermented dairy products, the starter microorganisms used in their production, the production stages, and quality control parameters.

Name of Lecturer(s)
Learning Outcomes
1.Explains the definition, history, and nutritional value of fermented dairy products; discusses their effects on lactose intolerance.
2.Understands the characteristics of the Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria used in yogurt production, their symbiotic relationship, and the fermentation mechanism.
3.In yogurt production, the operator performs the necessary pretreatment, standardization, homogenization, heat treatment, inoculation, incubation, and cooling steps for set, stirred, strained, fruit-flavored, and bio-yogurt (probiotic) varieties.
4.Understands the definition of kefir, the structure of kefir grains, the microorganisms in its composition, and the stages of kefir production (homogenization, heat treatment, preparation of culture from grains, incubation, and ripening).
5.This article explains the production characteristics of kımız (made from mare’s milk and cow’s milk) and acidophilus milk, the starter cultures used, and their importance for health.
6.It compares the nutritional values of ayran, kefir, and kımız; and evaluates them in terms of digestibility, probiotic effects, and health benefits.
Recommended or Required Reading
1.Modern Yoğurt Bilimi ve Teknolojisi. Prof.Dr. Nihat AKIN. 2006. Uğurer Yayınları. ISBN:9750059409
2.Ders Notları (Fermente süt Ürünleri Teknolojisi Prof.Dr. Emel SEZGİN) 1989
Weekly Detailed Course Contents
Week 1 - Theoretical
The definition, history, nutritional value, and health benefits of fermented dairy products
Week 1 - Practice
Preparation of milk for fermentation by determining its pH, acidity, and dry matter content
Week 2 - Theoretical
Yogurt bacteria (L. delbrueckii subsp. bulgaricus and S. thermophilus), symbiotic relationship, and fermentation mechanism
Week 2 - Practice
Standardization (fat and solids)
Week 3 - Theoretical
Stages of yogurt production; the mechanism of yogurt gel formation (pH drop, casein aggregation)
Week 3 - Practice
Production of set-style yogurt
Week 4 - Theoretical
Standardization, homogenization, and heat treatment parameters in yogurt production
Week 4 - Practice
Production of set-style yogurt
Week 5 - Theoretical
Stirred-type yogurt production: curd breaking, fruit/flavoring addition, and cooling
Week 5 - Practice
Production of set-style yogurt
Week 6 - Theoretical
Strained Yogurt Production: Straining Methods, Nutritional Value, and Uses
Week 6 - Practice
Strained Yogurt Production
Week 7 - Theoretical
Strained Yogurt Production: Straining Methods, Nutritional Value, and Uses
Week 7 - Practice
And packaging of yogurt, water salinization join the clot was broken
Week 8 - Theoretical & Practice
Ayran production; standardization, use of stabilizers, long-life ayran technology
Week 9 - Theoretical
Definition, history, structure of kefir grains, microflora, and types of kefir
Week 9 - Practice
Kefir production: heat treatment, preparation of the culture from the starter, incubation, and ripening
Week 10 - Theoretical
Bio-yogurt (probiotic yogurt); probiotic bacteria (Lactobacillus spp., Bifidobacterium spp.) and health benefits
Week 10 - Practice
Kefir production: heat treatment, preparation of the culture from the starter, incubation, and ripening
Week 11 - Theoretical
Definition and characteristics of kımız; composition of mare’s milk; production of kımız from cow’s milk; starter cultures (yeasts + lactobacilli)
Week 11 - Practice
Kefir production: heat treatment, preparation of the culture from the starter, incubation, and ripening
Week 12 - Theoretical
History and Production Flowchart of Quark
Week 12 - Practice
Sensory Analysis of Fruit-Flavored Stirred Yogurt Production
Week 13 - Theoretical
Milk containing Lactobacillus acidophilus; characteristics of Lactobacillus acidophilus and Bifidobacterium, their effect on the intestinal flora, and the probiotic mechanism
Week 13 - Practice
Sensory Analysis of Fruit-Flavored Stirred Yogurt Production
Week 14 - Theoretical
Comparative nutritional values of fermented dairy products; digestibility, lactose intolerance, probiotic effects, shelf life, and storage conditions
Week 14 - Practice
A Study on the Nutritional Analysis and Comparative Evaluation of Fermented Dairy Products
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140570
Assignment1011
Quiz1112
Midterm Examination1112
Final Examination1112
TOTAL WORKLOAD (hours)105
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
4
4
4
3
1
2
1
3
3
OÇ-2
4
4
4
3
1
2
1
3
3
OÇ-3
4
4
4
3
1
2
1
3
3
OÇ-4
OÇ-5
OÇ-6
Adnan Menderes University - Information Package / Course Catalogue
2026