Information Package / Course Catalogue
Milk and Dairy Products Technology
Course Code: LBT251
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 1
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

To provide information about the composition, properties, and quality criteria of milk; to teach the production technologies of milk and dairy products; to introduce basic physical, chemical, and microbiological analyses applied to milk and dairy products; and to enable students to evaluate quality control processes.

Course Content

The composition, physical and chemical properties of milk; raw milk quality; milk sampling methods; milk analyses; drinking milk technology; production technologies of yogurt, ayran, kefir, cheese, and butter; quality control analyses applied to these products; key points to consider during production stages of dairy products; and the evaluation of analytical results constitute the scope of this course

Name of Lecturer(s)
Learning Outcomes
1.Explains the composition, properties, and quality criteria of milk
2.Identifies the basic physical, chemical, and microbiological analyses applied to milk
3.Explains the production technologies of drinking milk, yogurt, ayran, kefir, cheese, and butter
4.Interprets quality control analyses applied to milk and dairy products
5.Evaluates the key considerations in the production and analysis processes of milk and dairy products
Recommended or Required Reading
1.Üçüncü, M. (2021). Süt ve Mamulleri Teknolojisi. Meta Basım Matbaacılık Hizmetleri, İzmir
2.Tekinşen, O. C. (2019). Süt Ürünleri Teknolojisi. Selçuk Üniversitesi Basımevi, Konya.
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Definition, importance, composition, and physical properties of milk
Week 2 - Theoretical & Practice
Chemical structure of milk, milk components, and factors affecting quality
Week 3 - Theoretical & Practice
Raw milk quality and milk sampling methods
Week 4 - Theoretical & Practice
Physical and chemical analyses applied to milk (density, acidity, pH, fat, etc.)
Week 5 - Theoretical & Practice
Microbiological analyses applied to milk and quality control
Week 6 - Theoretical & Practice
Drinking milk technology, pasteurization, and UHT processes
Week 7 - Theoretical & Practice
Fermented dairy products: yogurt production technology and quality analyses
Week 8 - Theoretical & Practice
Ayran production technology and quality analyses
Week 9 - Theoretical & Practice
Kefir production technology, key production considerations, and analyses
Week 10 - Theoretical & Practice
Introduction to cheese technology, cheese production stages, and quality criteria
Week 11 - Theoretical & Practice
Cheese varieties, key production considerations, and cheese analyses
Week 12 - Theoretical & Practice
Butter production technology and butter analyses
Week 13 - Theoretical & Practice
Milk powder and other dairy product technologies
Week 14 - Theoretical & Practice
Quality control in milk and dairy products, evaluation of analysis results, and general review
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140114
Assignment1202
Individual Work140114
Quiz1112
Midterm Examination1112
Final Examination1213
TOTAL WORKLOAD (hours)51
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
PÇ-14
OÇ-1
5
5
2
2
OÇ-2
5
5
2
2
OÇ-3
5
5
2
2
OÇ-4
5
5
5
2
2
5
OÇ-5
5
5
2
2
5
Adnan Menderes University - Information Package / Course Catalogue
2026