Information Package / Course Catalogue
Basic Operations in Dairy Factory
Course Code: SU119
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

This course aimed to gain qualifications to students that make acceptance of raw and excipient material and pre-processing of raw milk according to Turkish Food Codex and TS Standards.

Course Content

In this course, the kinds of raw milk and chemical composition of cow's milk are examined and how the occurrence of processing steps of milk before procesing.

Name of Lecturer(s)
Learning Outcomes
1.He/She will have an idea about the chemical structure of milk.
2.It knows how to remove unwanted gases from milk.
3.Know homogenization process in milk
4.Knows cleaning of raw milk
5.He/She knows about milk standardization and performs the calculations.
6.Knows to measure the amount of milk to the dairy enterprise
7.Knows thermal processes applied to milk
Recommended or Required Reading
1.Süt teknolojisi Sütün Bileşimi ve İşlenmesi Prof.Dr. Mustafa METİN Ege üniversitesi Mühendislik Fakültesi Yayınları
2.Süt Teknolojisi Prof.Dr. Atilla YETİŞMEYEN Ankara Üniversitesi Ziraat Fakültesi Yayınları
3.Süt Teknolojisi Prof.Dr. Ahmet KURT Atatürk Üniversitesi Ziraat Fakültesi Yayınları
4.Dairy Processing Handbook. Gösta Bylund. 2015. Tetra Pak.
5.Süt Teknolojisi. Atilla KONAR. 2015. Çukurova Üniversitesi Yayınları
Weekly Detailed Course Contents
Week 1 - Theoretical
Qualities of milk
Week 2 - Theoretical
Procedures that must be carried out at the raw milk production site
Week 3 - Theoretical
Bringing raw milk to dairy processing plants.
Week 4 - Theoretical
Measurement of the amount of raw milk-producing dairy products businesses
Week 5 - Theoretical
The measurement of the quantity of milk + Storage of raw materials and auxiliary materials
Week 6 - Theoretical
Cleaning the milk
Week 7 - Theoretical
Cleaning the milk
Week 8 - Theoretical
Separation of milk fat
Week 9 - Theoretical
The separation of milk fat
Week 10 - Theoretical
The separation of milk fat
Week 11 - Theoretical
Removing the air and odor from raw milk.
Week 12 - Theoretical
Standardization of milk
Week 13 - Theoretical
Standardization of milk
Week 14 - Theoretical
standardization of milk + homogenization of milk
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
Assignment1112
Reading80216
Quiz1156
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)54
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
5
4
OÇ-2
5
5
4
OÇ-3
5
5
5
OÇ-4
5
4
5
5
OÇ-5
5
4
5
5
OÇ-6
5
4
4
4
OÇ-7
5
4
4
4
Adnan Menderes University - Information Package / Course Catalogue
2026