Information Package / Course Catalogue
Sensory Analysis İn Dairy Products
Course Code: SU252
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: 3
Objectives of the Course

To inform the students about sensory quality characteristics of milk and dairy products, sensory test methods used in different stages of production

Course Content

Food sensory characteristics, history af sensory analysis, the puprose os sensory analysis, panalists selection and panel formation, the preparation of panel sample, the sensory analysis methods, difference tests, quality-quantity tests

Name of Lecturer(s)
Learning Outcomes
1.Knows the characteristics of food quality
2.Knows the criteria of panelist selection for sensory analysis
3.Knows the preparation of panel samples
4.Knows sensory test methods
5.He/She is familiar with reports related to sensory tests.
6.He/She knows general information about sensory analysis of various dairy products.
Recommended or Required Reading
1.Gıdalarda Duyusal Değerlendirme. Tomris Altuğ, T, Elmacı, Y. 2011. Sidas Medya Ltd. Şti. İzmir. ISBN:978-9944-5660-8-7
2.Duyusal Test Teknikleri. Milli Eğitim bakanlığı ders notları. 2014. http://megep.meb.gov.tr/mte_program_modul/moduller_pdf/Duyusal%20Test%20Teknikleri.pdf
3. Duyusal değerlendirmede sonuca güveni etkileyen faktörler. Gönül, M. 1983. Gıda Dergisi, No:6. Kasım-Aralık, 287-295.
4.Lecturer Notes (Öğr.Gör.Dr. Engin YARALI)
Weekly Detailed Course Contents
Week 1 - Theoretical
The food sensory charactaeirsitcs, The food appearance, kinesthetic and flavor characteristics
Week 2 - Theoretical
The history os sensory analysis and the purpose of sensory analysis, The panel leader and selection of panelists
Week 3 - Theoretical
Factors influencing the panelists' decision: Defining the four basic tastes.
Week 4 - Theoretical
Preparing panel samples, sensory analysis methods, and determining the appropriate sensory test method for the purpose.
Week 5 - Theoretical
Single-sample assessment. Tests of difference, Paired tests, Paired-triple tests, Paired comparison tests.
Week 6 - Theoretical
Triangle test. Quality-quantity tests, Ranking and scoring tests.
Week 7 - Theoretical
Hedonic scale test. Profile tests, Texture and taste profile tests. Robinson packing test.
Week 8 - Theoretical
Raw milk sensory analysis
Week 9 - Theoretical
Sensory analyses of drinking milk.
Week 10 - Theoretical
Sensory analysis of various cheeses.
Week 11 - Theoretical
Sensory analysis of various fermented milk products.
Week 12 - Theoretical
Sensory analysis of cream and butter.
Week 13 - Theoretical
Milk powder sensory analysis
Week 14 - Theoretical
Ice cream sensory analysis
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Reading110333
Individual Work120224
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)73
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
5
3
OÇ-2
3
OÇ-3
3
4
OÇ-4
4
5
5
OÇ-5
3
4
OÇ-6
Adnan Menderes University - Information Package / Course Catalogue
2026