Information Package / Course Catalogue
Dairy Science and Technology
Course Code: VET410
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

The way of providing healthy milk, processing technologies of butter, cheese, ayran, yoghurt, quality control applications. Legal regulations regarding the subject, management of dairy premises.

Course Content

The chemical composition of milk and the factors affecting milk, the importance of milk and dairy products in human nutrition, dairy product technologies, the legal obligations and how to comment on these obligations, applying a HACCP system

Name of Lecturer(s)
Prof. Ergün Ömer GÖKSOY
Learning Outcomes
1.To be able to comprehend the chemical composition of milk and the factors affecting milk.
2.To be able to obtain sufficient data related with the importance of milk and dairy products in human nutrition.
3.To be able to have sufficient knowledge dairy products technologies
4.To be able to improve profitability without reducing standards or demolishing food safety rules.
5.To be able to obtain sufficient knowledge about dairy industry in Turkey and the world
6.To be able to gain a clear understanding of basic principles of determination measures of milk and dairy products
7.To be able to solve the problems that will be experinced in the future
8.To be able to obtain sufficient knowledge on healthy and hygienic processing and prepare hygiene programs for a dairy premise.
9.To be able to have enough HACCP knowledge which may lead him/her to take a position in establishing and apply an HACCP system.
Recommended or Required Reading
1.Metin, M. (1996) Süt Teknolojisi, Sütün Bileşimi ve İşlenmesi, E.Ü. Basımevi, İzmir.
2.Yetişmeyen, A. (1995) Süt Teknolojisi, A.Ü. Ziraat Fakültesi Yayınları, Ankara.
3.Tekinşen, C. (2000) Süt Ürünleri Teknolojisi, Selçuk Üniversitesi Basımevi, Konya.
4.Metin, M., Öztürk, F. Süt İşletmelerinde Sanitasyon, E.Ü. Basımevi, İzmir.
5.Patır, B. Süt Teknolojisi Ders Notları, Elazığ.
Weekly Detailed Course Contents
Week 1 - Theoretical
Description of milk, composition and factors affecting milk composition
Week 1 - Practice
Laboratory biosecurity, presentation of the equipment and laboratories to the students. Biosafety applications.
Week 2 - Theoretical
Milk chemistry (milk fat, milk proteins, lactose, vitamins and minerals, enzymes), the importance of milk for human nutrition, quality control in milk samples, abnormal milk, preservation methods of milk
Week 2 - Practice
Chemical analysis of milk I
Week 3 - Theoretical
Introduction to dairy industry, analyses applied to milk in dairy industry, cleaning milk, separation of dirt particles, cooling milk
Week 3 - Practice
Chemical analysis of milk II
Week 4 - Theoretical
Microbiology of milk and dairy products, natural microflora of milk, contaminants in dairy technology
Week 4 - Practice
Determination of pH and acidity in milk, Whiteside Test and SCC analysis methods
Week 5 - Theoretical
Drinking milk technology, pasteurised milk, UHT milk, preservation of drinking milk
Week 5 - Practice
Pasteurization and sterilization control in drinking milk
Week 6 - Theoretical
Yoghurt technology, the technology of yoghurt with fruit, problems in yoghurt and defects in yoghurt and the methods to avoid these problems, kefir and kımız technlogies
Week 6 - Practice
Determination of preservatives and antibiotics in milk
Week 7 - Theoretical
Starter cultures and their importance in dairy industry, the methods for preparing starter cultures, types of starter cultures, quality defects and bacteriophages
Week 7 - Practice
Chemical analyses of yoghurt
Week 8 - Theoretical
Review
Week 8 - Practice
Review (Midterm)
Week 9 - Theoretical
White pickled cheese technology, quality problems in white cheese and the ways of solving these problems
Week 9 - Practice
Rennet Strength Explained
Week 10 - Theoretical
Turkish and international cheese types, lor technology
Week 10 - Practice
Chemical analyses of cheese
Week 11 - Theoretical
Ice-cream technology, quality problems in ice-cream and the ways of solving these problems. Quality control in ice-cream
Week 11 - Practice
Chemical analyses of butter
Week 12 - Theoretical
Tereyağı technology, tereyağı to be used for cooking and to be used for breakfast quality problems in tereyağı and the ways of solving these problems. Qality control in Tereyağı
Week 12 - Practice
Collection, transportation and preparation of milk samples in the field, microbiological media types and their preparation, preparation for microbiological analyses
Week 13 - Theoretical
Milk powder technology, quality problems in milk powder and the ways of solving these problems. Qality control of milk powder
Week 13 - Practice
Determination of total viable count, coliforms and E. coli in milk and dairy products
Week 14 - Theoretical
Sanitation methods in dairy premises, personal hygiene, hygiene in the premise, disinfectants used in dairy premises and their importance
Week 14 - Practice
Determination of lactic acid bacteria in milk and dairy products
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Midterm Examination1718
Final Examination110111
TOTAL WORKLOAD (hours)75
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
PÇ-15
PÇ-16
PÇ-17
PÇ-18
PÇ-19
PÇ-20
PÇ-21
PÇ-22
PÇ-23
PÇ-24
PÇ-25
PÇ-26
PÇ-27
PÇ-28
PÇ-29
PÇ-30
PÇ-31
PÇ-32
PÇ-33
PÇ-34
PÇ-35
PÇ-36
OÇ-1
4
OÇ-2
3
3
OÇ-3
3
OÇ-4
2
4
OÇ-5
2
2
2
OÇ-6
5
5
3
3
5
OÇ-7
4
5
3
OÇ-8
4
3
4
4
OÇ-9
5
5
5
4
3
3
4
Adnan Menderes University - Information Package / Course Catalogue
2026