This course aims to equip students with fundamental and up-to-date knowledge on milk production, quality, and processing techniques. It provides both theoretical and practical understanding of the chemistry and microbiology of milk. Students will gain hands-on experience in the laboratory-scale production of basic dairy products such as yogurt and cheese. The course also focuses on teaching the necessary calculations related to dairy processing. Laboratory applications support and strengthen theoretical knowledge by allowing students to evaluate the quality parameters of milk and dairy products.

Milk and dairy production and trade in Turkey and worldwide Definition and composition of milk (lipids, proteins, carbohydrates, minerals, enzymes, etc.) and factors affecting milk composition Physicochemical properties of milk components and their technological importance Milk coagulation mechanisms Milk microbiology and sanitation practices in dairy plants Use of starter cultures in dairy product manufacturing Collection and transportation of raw milk Preliminary treatments of raw milk (clarification, cream separation, homogenization, bactofugation, deaeration) Pasteurization and sterilization techniques Basic production techniques of yogurt, cheese, butter, and ice cream Laboratory practices involving chemical analysis of milk