Information Package / Course Catalogue
Milk Additives
Course Code: SU244
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 provides students with the legislation and extends the shelf life of the ingredients in accordance with the methods of analysis to examine the use of additives to modify the sensory properties, improve the nutritional value of the use of additives and processing aids for use, aimed to gain competencies.

Course Content

Dairy Industry of food additives which are mainly used in this course, you are taught to work well, and which are used in the manufacture of dairy products.

Name of Lecturer(s)
Learning Outcomes
1.Classifies milk additives according to TFC legislation and the E-code system
2.Knows and explains the properties of additives that extend shelf life and modify sensory characteristics
3.Knows the additives used to increase nutritional value
4.Knows the additives used as processing aids
5.Knowledge is gained regarding the use of additives in the dairy industry
Recommended or Required Reading
1.Dairy Technology. Prof. Dr. Atilla YETİŞMEYEN. 2005. Publications of the Faculty of Agriculture, Ankara University.
2.Dairy Technology. Prof. Dr. Ahmet KURT. 1981. Publications of the Faculty of Agriculture, Atatürk University.
3.Dairy Technology. Prof. Dr. Mustafa Üçüncü. 2018. Publications of the Faculty of Engineering, Ege University.
4.Food Additives. Prof. Dr. Tomris ALTUĞ. 2009. Şidas Media Publishing.
Weekly Detailed Course Contents
Week 1 - Theoretical
Information about the lessons and topics to be covered
Week 2 - Theoretical
Definition, importance and Turkish Food Codex Food Additives Regulation regarding additives in dairy products
Week 3 - Theoretical
Definition, importance and Turkish Food Codex Food Additives Regulation regarding additives in dairy products
Week 4 - Theoretical
E code: General introduction to the E code system and additive classes in the dairy industry
Week 5 - Theoretical
Preservatives (Antimicrobials)
Week 6 - Theoretical
Antioxidants and Emulsifiers
Week 7 - Theoretical
Stabilizers and Thickeners
Week 8 - Theoretical
Food Colorants and legal disclaimers
Week 9 - Theoretical
Flavor and Flavoring Agents (Aromas) and Flavor Enhancers
Week 10 - Theoretical
Sweeteners and Enriching Agents (Vitamin/Mineral)
Week 11 - Theoretical
Starter Cultures in dairy industry
Week 12 - Theoretical
Enzymes and Processing Aids
Week 13 - Theoretical
Label review: Reading the ingredients list and E code on dairy product labels
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
Assignment1011
Individual Work2024
Quiz1112
Midterm Examination1718
Final Examination1718
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
4
2
OÇ-2
4
1
2
2
1
OÇ-3
4
1
2
2
1
OÇ-4
4
1
2
2
1
OÇ-5
4
1
2
2
1
Adnan Menderes University - Information Package / Course Catalogue
2026