The aim of the course is • to enable students to gain qualification about accepting the raw materials and auxiliary materials to plant in accordance with the Turkish Food Codex and Turkish Standards Institution(TSE) and controlling the pre-processes • to equip students with the knowledge and skills of controlling the production of drinking milk, dried milk products and cheese

• Characteristics of milk • Collection and reception of raw milk • Cleaning, deaeration and deodorization of milk • Separation, standardization and homogenization of milk • Pasteurized and sterilized drinking milk technology • Milk powder production • Whey processing • Production of different types of cheese production (white brined, kashar, whey, processed cheese)