Information Package / Course Catalogue
Butter Technology
Course Code: ST414
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

The productions of cream and butter and influencing factors of this procces will learn, they will be able to realize their individual production conditions

Course Content

Standards of cream and butter, significance in terms of composition and nutrition, raw metarial characateristic and relationship with production procces, packaging and preservation of butter and spoilage and defect are investigated.

Name of Lecturer(s)
Learning Outcomes
1.Student should be able to: have information about legal regulation of Cream and Butter
2.Have sufficient information compositions and nutritional value of Cream and Butter
3.Explain production procces and influencing factors of production procces
4.Express seasonal production procces of Butter
5.Have deficient knowledge about preservation of Butter, explain quality of Butter
Recommended or Required Reading
1.Oysun, G. 1999. Tereyağı Teknolojisi. E.Ü.Z.F Yay. Teksir no:38/3, 86s
2.Atamer, M. 1983. Tereyağ Teknolojisi. A.Ü.Z.F. Yay. No:1313. Ankara
3.Tekinşen, C. 1996. Süt Ürünleri Teknolojisi. Selçuk Ünv. Vet.Fak.Yay. No: ISBN:9759567817, 326s.
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition of cream and butter, standards
Week 2 - Theoretical
Raw metarials characteristic
Week 3 - Theoretical
Produciton procces, desing of plants
Week 4 - Theoretical
Pasteurization and deodorization
Week 5 - Theoretical
Technique of physical maturation (Quiz)
Week 6 - Theoretical
Physical maturation and desing of plants
Week 7 - Theoretical
Biological maturation
Week 8 - Theoretical
Quality, preservation, spoilage and defect of Butter, (Midterm Exam)
Week 9 - Theoretical
Effects of biological maturation and desing of plants
Week 10 - Theoretical
Churning and influencin factors of churning
Week 11 - Theoretical
Tuzlama yöntemleri, malakse, tereyağında kullanılabilecek katkı maddeleri Salting methods, malakse, ingredients of butter
Week 12 - Theoretical
Continu butter prodution, efficiency (output)of butter, packaging
Week 13 - Theoretical
Production of coffe cream and roll cream
Week 14 - Theoretical
Produtions of whipped cream
Assessment Methods and Criteria
Type of AssessmentCountPercent
Attending Lectures1%5
Quiz1%5
Midterm Examination1%39
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Lecture - Practice141128
Individual Work140114
Quiz1224
Midterm Examination1426
Final Examination1426
TOTAL WORKLOAD (hours)100
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
5
5
5
5
OÇ-2
5
5
5
5
OÇ-3
5
5
5
5
OÇ-4
5
5
5
5
OÇ-5
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026