Information Package / Course Catalogue
Analiysis of Milk and Dairy Products
Course Code: KGK203
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 6
Objectives of the Course

This course provides students sampling, raw milk and dairy products analysis technics/ / evaluations in accordance with the legislations.

Course Content

Education of the main analysis of milk and milk products (milk, cheese, yogurt, butter, ice cream) in theoretical and practical.

Name of Lecturer(s)
Ins. İsmail BÖLÜK
Learning Outcomes
1.1. Sampling raw milk and dairy products
2.Determine the suitability of raw milk for processing
3.3. Analyzing and rating of the raw milk
4.4. Analysing and rating of yogurt
5.5. Analysing and rating of cream
6.6. Analysing and rating of butter
7.7. Analysing and rating of ice cream
8.Conduct sensory analysis of milk and dairy products
9.Knows the factors of mastitis in dairy animals and the problems caused by mastitis in milk.
10.Classify milk proteins and know the structure of casein.
11.Knows the formation of acid gel and clot from milk
Recommended or Required Reading
1.Süt Teknolojisi Bölüm Sütün Bileşimi ve İşlenmesi Prof.Dr.Mustafa Metin
2.Süt ve Mamülleri Analiz Yöntemleri, Prof.Dr.Mustafa Metin
3.Gıda Analizleri , Yrd.Doç.Dr Canan Dokuzlu, 2004
4.Süt Teknoloğunun El Kitabı, Prof.Dr. Mehmet Demirci
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of milk and physicochemical properties of milk Sampling of raw milk and dairy products for chemical analyses.Sampling of raw milk and dairy products for microbiological analyses.
Week 2 - Theoretical
Milk fatsSensory analysis of raw milkDetermination of protective and neutralizing agents
Week 3 - Theoretical
Milk fats, nitrogen based components of milkContamination tests in raw milk
Week 4 - Theoretical
Carbohydrates of milkDetermination of density of raw milkDetermination of dry substance of raw milkSearching antibiotics and inhibitors substances in milk
Week 5 - Theoretical
Minerals of milkDetermination of acidity of raw milkDetermination of specific gravity of milkDetermination of total milk fats
Week 6 - Theoretical
Determination of proteins of milkSensory properties of cheesePhysical analysis of cheese
Week 7 - Theoretical
Chemical analysis of cheese Quiz
Week 8 - Theoretical
Chemical properties of yogurt
Week 9 - Intermediate Exam
Chemical analysis of ice cream
Week 10 - Theoretical
Sensory analyses in creamChemical analyses in cream
Week 11 - Theoretical
Chemical analyses in cream
Week 12 - Theoretical
Sensory analyses in butterChemical analyses in butter
Week 13 - Theoretical
Sensory analyses of ice cream
Week 14 - Theoretical
Physical analysis of ice creamChemical analysis of ice cream
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice141242
Assignment42424
Practice Examination140228
Midterm Examination110212
Final Examination110212
TOTAL WORKLOAD (hours)146
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
5
5
OÇ-2
5
5
OÇ-3
5
5
OÇ-4
5
OÇ-5
5
5
OÇ-6
5
5
OÇ-7
5
5
OÇ-8
5
5
OÇ-9
5
5
OÇ-10
5
OÇ-11
5
Adnan Menderes University - Information Package / Course Catalogue
2026