Information Package / Course Catalogue
Dairy Products Analysis
Course Code: GKA204
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

The analysis can gain the necessary qualifications and the results of evaluation for milk and milk products

Course Content

The analysis of raw milk, which will be accepted by the enterprise, physical and dairy products, making the chemical and sensory analysis and evaluation

Name of Lecturer(s)
Ins. Şevki ÇETİNER
Learning Outcomes
1. Samples from raw milk and makes sensory analysis
2.Makes physical analysis of raw milk
3. Makes chemical analysis of raw milk
4.Dairy products makes analysis
5.Milk and evaluate the results of the analysis carried out in the product
Recommended or Required Reading
1.Süt ve Mamulleri Analiz Yöntemleri. Mustafa Metin. 2012. Ege Üniversitesi yayınları. ISBN:9789759784102
2.Süt Teknoloğunun El Kitabı.Prof. Dr. Mehmet Demirci Prof. Dr. Hüznü Gündüz. 2004. Hasad Yayınevi. ISBN:9789758377312
3.Gıda analizleri. Cemeroğlu, B. 2007. Gıda Tek. Dern. Yay.No:34. Ankara.
4.Gıda analizleri. Dokuzlu, C. 2004. Marmara Kitabevi yay.
5.Süt ve Süt Ürünleri Analiz Yöntemleri. Hatice Şanlıdere Aloğlu (Editör), Zübeyde Öner (Editör). 2018. Sidaş Yayınevi
6.Temel Gıda Analizleri. Vildan Uylaşer , Fikri Başoğlu. 2011. Dora Yayıncılık
7.Gıda Analizleri. Beyza Ulusoy, Canan Hecer. 2015. Dora Yayıncılık
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction of the milk laboratory, Raw milk from physical, chemical and microbiological sampling for analysis. raw material control
Week 1 - Practice
Raw milk from physical, chemical and microbiological sampling for analysis. raw material control
Week 2 - Theoretical
Evaluation of specific gravity determination and results in milk
Week 2 - Practice
Evaluation of specific gravity determination and results in milk
Week 3 - Theoretical
Protective and neutralizing material determination and evaluation of results. test and evaluation of contamination in raw milk
Week 3 - Practice
Protective and neutralizing material determination and evaluation of results. test and evaluation of contamination in raw milk
Week 4 - Theoretical
the search for antibiotics and other inhibitory substances in raw milk
Week 4 - Practice
The search for antibiotics and other inhibitory substances in raw milk
Week 5 - Theoretical
Evaluation of the results and acidity in raw milk
Week 5 - Practice
Evaluation of the results and acidity in raw milk
Week 6 - Theoretical
Determination of dry matter and fat in raw milk, evaluation of the results
Week 6 - Practice
Determination of dry matter and fat in raw milk, evaluation of the results
Week 7 - Theoretical
Evaluation of the results and determination of protein in milk and milk products
Week 7 - Practice
Evaluation of the results and determination of protein in milk and milk products
Week 8 - Theoretical & Practice
Homogenization and heat treatment, control and evaluation of the results of drinking milk (Midterm exam)
Week 9 - Theoretical
homogenization and heat treatment, control and evaluation of the results of drinking milk
Week 9 - Practice
Sensory evaluation and physical analysis of the results and cheese
Week 10 - Theoretical
Sensory evaluation and physical analysis of the results and cheese
Week 10 - Practice
Evaluation of the results of chemical analysis and cheese
Week 11 - Theoretical
Evaluation of the results of chemical analysis and cheese
Week 11 - Practice
Fermented dairy products sensory evaluation of physical and chemical analysis and results
Week 12 - Theoretical
Fermented dairy products sensory evaluation of physical and chemical analysis and results
Week 12 - Practice
Cream the butter and sensory evaluation of physical and chemical analysis and results
Week 13 - Theoretical
Cream the butter and sensory evaluation of physical and chemical analysis and results
Week 13 - Practice
Ice cream in sensory evaluation of physical and chemical analysis and results
Week 14 - Theoretical
Ice cream in sensory evaluation of physical and chemical analysis and results
Week 14 - Practice
Milk powder sensory, physical and chemical analysis and evaluation of results
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Individual Work110333
Midterm Examination1011
Final Examination1011
TOTAL WORKLOAD (hours)77
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
OÇ-1
3
5
5
OÇ-2
3
5
5
OÇ-3
3
5
5
OÇ-4
3
5
5
OÇ-5
3
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026