Information Package / Course Catalogue
Mılk And Daıry Products Technologı II
Course Code: KGT208
Course Type: Area Elective
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 of the course is • to enable students to gain qualification about controlling the production of varieties of local cheese, yoghurt, ayran, kefir, butter, ice-cream in accordance with the Turkish Food Codex and Turkish Standards Institution(TSE)

Course Content

• Varieties of local cheese production (tulum, civil, Mihaliç Halloumi Van herby) • Plain yoghurt production • Fruit yoghurt production • Probiotic yoghurt production • Ayran production from yoghurt and milk • Kefir production • Production, packaging and storing the butter • Ice-cream production

Name of Lecturer(s)
Prof. Dilek KESKİN
Learning Outcomes
1.Butter Technology
2.Cheese production and varieties
3.Analysis of cheese
4.Milk powder production
5.Stages of milk powder production and cream production
6.Production of Yogurt
7.Know how to use milk processing machines
8.To carry out controls and evaluation in dairy technology
Recommended or Required Reading
1.Mustafa METİN, Süt Teknolojisi, E. Ü. Ders Kitabı (2001).
2.Atilla YETİŞMEYEN, Süt Teknolojisi, A.Ü. Ders Kitabı (1992).
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction of the course and resources
Week 2 - Theoretical
Butter Technology (processes starting from milk selection to cream production)
Week 3 - Theoretical
Butter Technology (Detailed explanation of butter production stages from cream)
Week 4 - Theoretical
Butter Technology (Errors in produced butter and correction of errors)
Week 5 - Theoretical & Practice
General information about cheese production technology (Starting with milk selection, all process steps applied to the milk to be made into cheese are explained in detail, taking into account the differences in cheese)
Week 6 - Theoretical & Practice
General information about cheese production technology (Starting with milk selection, all process steps applied to the milk to be made into cheese are explained in detail, taking into account the differences in cheese)
Week 7 - Theoretical & Practice
White cheese production, Kashar cheese production, Curd cheese production + Processed cheese production
Week 8 - Theoretical
Mihaliç Cheese Production, Halloumi Cheese Production + Van Herb Cheese Production
Week 9 - Theoretical
Course repetition, MIDTERM EXAM
Week 10 - Theoretical
Ice Cream Technology
Week 11 - Theoretical
Ice Cream Technology
Week 12 - Theoretical
Preparation and control of ice cream mix
Week 13 - Theoretical
Milk Powder Production
Week 14 - Theoretical
Sugar-Free Milk Powder Production
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Lecture - Practice141128
Assignment102020
Midterm Examination1314
Final Examination1415
TOTAL WORKLOAD (hours)99
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
PÇ-12
PÇ-13
OÇ-1
4
3
4
5
5
4
OÇ-2
4
3
4
5
5
4
OÇ-3
5
4
4
5
5
5
OÇ-4
4
3
5
4
4
4
OÇ-5
4
3
5
4
4
4
OÇ-6
4
3
4
4
4
4
OÇ-7
4
3
5
5
4
4
OÇ-8
4
3
5
4
4
4
Adnan Menderes University - Information Package / Course Catalogue
2026