Information Package / Course Catalogue
Milk and Dairy Product Technology
Course Code: FE309
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: English
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

To inform students about the composition and other properties of milk. To raise awareness among students about obtaining quality milk and processing it into products, packaging the products produced, and ensuring that they are stored under appropriate conditions. To provide students with information and experience about the properties and production of dairy products.

Course Content

Formation of milk, Chemistry, Microorganisms and enzymes of milk, Collection of milk, Distribution and acceptance to the industry, Design in the dairy industry, Tools and equipment, Processes applied to milk, Sterilization, Culture and starter production techniques, Membrane techniques, Production flow charts of various dairy products, Evaluation methods of cheese whey, Cleaning techniques and automation in the dairy industry

Name of Lecturer(s)
Prof. Cavit BİRCAN
Learning Outcomes
1.To learn about milk composition and technological importance of milk components
2.To learn about unit operations in dairy technology
3.To gain the ability to predict the cause of quality problems of dairy products and to produce solutions.
4.To be interested in following the latest developments in dairy technology
5.To realize the importance of ethics in dairy production
6.To have knowledge about performing basic quality analyses on milk and dairty products, evaluating and interpreting analysis results
Recommended or Required Reading
1.Dairy Processing Handbook, Tetra Pak Processing Systems AB, Second, revised edition, 2006
2.Walstra, P., Wouters, J.T.M., Geurts, T.J. 2006. Dairy Science and Technology. 2nd Edition, CRC Press (is available as e-book in ADU-library)
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Introduction to milk technology; Secretion of milk, Components of milk, Microorganisms in milk & Introduction to Dairy Technology Application
Week 2 - Theoretical & Practice
Collection and acceptance of milk, Some equipment used in milk processing, Heat exchangers & Raw Milk Platform Tests (Determination of Brix, pH, °SH in Milk)
Week 3 - Theoretical & Practice
Centrifuges and milk fat standardization systems, Homogenizers, Membrane Filtration & Raw Milk Platform Tests (Determination of Brix, pH, °SH in Milk)
Week 4 - Theoretical & Practice
Evaporators, Deaerators, Pumps, Pipes, Valves, Tanks, Automation & Raw Milk Platform Tests (Determination of Specific Gravity, Alcohol Test, Boiling Test)
Week 5 - Theoretical & Practice
Introduction to drinking milk production technology, Pasteurized and sterilized milk production and techniques used in production, Long-life milk production & Raw Milk Platform Tests (Determination of Specific Gravity, Alcohol Test, Boiling Test)
Week 6 - Theoretical & Practice
Starter cultures and starter culture production technology, Yogurt production technology, Set and Stirred type yogurt production & Determination of Fat Content in Milk and Dairy Products by Gerber Method
Week 7 - Theoretical & Practice
Kefir production, Kumis production & Determination of Fat Content in Milk and Dairy Products by Gerber Method
Week 8 - Theoretical & Practice
Introduction to Cheese Technology, Additives Used in Cheese Production, Classification of Cheeses & Peroxidase Test and Methylene Blue Test in Raw, Pasteurized and Sterilized Milk
Week 9 - Theoretical & Practice
Hard, semi-hard, soft cheese production technology, production stages, salting types & Peroxidase Test and Methylene Blue Test in Raw, Pasteurized and Sterilized Milk
Week 10 - Theoretical & Practice
Concentrated milk production technology, Sweetened and unsweetened concentrated milk production, Introduction to Milk Powder Production & Cheese Production
Week 11 - Theoretical & Practice
Milk Powder Production Techniques; Spray drying, Walz drying, Freeze drying techniques and properties of milk powder & Cheese Production
Week 12 - Theoretical & Practice
Butter production technology & Yoghurt and Kefir Production
Week 13 - Theoretical & Practice
Ice cream production technology & Yoghurt and Kefir Production
Week 14 - Theoretical & Practice
Cleaning techniques in dairy industry; centralized CIP and decentralized CIP & General review
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%20
Final Examination1%40
Practice Examination1%40
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice141242
Assignment61112
Quiz1516
Midterm Examination1516
Final Examination1819
TOTAL WORKLOAD (hours)103
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
OÇ-1
2
2
OÇ-2
2
3
3
3
OÇ-3
2
2
2
OÇ-4
4
3
3
4
OÇ-5
3
4
OÇ-6
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026