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: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

In accordance with the Turkish Food Codex and TS 1331 Standards, the aim is to theoretically teach the processes of butter raw material preparation, cream processing, churning technology, maturation, packaging, and quality control.

Course Content

The course content includes the definition and classification of butter; cream production, standardization, neutralization and pasteurization processes; cream ripening; churning mechanism, washing, salting and kneading processes; butter defects and preservation.

Name of Lecturer(s)
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
Information about the lessons and topics to be covered
Week 2 - Theoretical
Definition, composition, nutritional value and classification of butter
Week 3 - Theoretical
Butter Raw Material: Separation of milk and cream production cream
Week 4 - Theoretical
Standardization and neutralization techniques in cream
Week 5 - Theoretical
Pasteurization and vacuum deodorization of cream
Week 6 - Theoretical
Biological maturation and aroma formation of cream
Week 7 - Theoretical
Physical maturation and crystallization of cream
Week 8 - Theoretical
Churning Technology: Traditional and continuous butter making methods
Week 9 - Theoretical
Butter Production: Separation of buttermilk (BW) and washing of grains
Week 10 - Theoretical
Salting and kneading (malaxation) processes
Week 11 - Theoretical
Packaging, storage and shelf life of butter
Week 12 - Theoretical
Yield calculations and standardization control in butter production
Week 13 - Theoretical
Butter defects and prevention methods
Week 14 - Theoretical
General review and evaluation
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
Assignment1213
Quiz1213
Midterm Examination1718
Final Examination1819
TOTAL WORKLOAD (hours)51
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
3
3
4
3
1
1
2
4
3
OÇ-2
3
3
4
3
1
1
2
4
OÇ-3
5
1
2
OÇ-4
5
1
2
OÇ-5
5
1
2
OÇ-6
5
1
2
Adnan Menderes University - Information Package / Course Catalogue
2026