The aim of this course is to examine the technology of milk-based products to students and to introduce them to the importance of milk-based products in the dairy industry.

Milks fortified (Fortie) with vitamins and minerals, flavored and reduced fat milks and their processing technologies, raw material properties, processing and equipment used in recombined dairy products, types and production of imitation and substitute milk products, type, composition and formulas of baby foods, milk protein products (functional production and recovery methods of casein, caseinate, co-precipitate, serum protein concentrate), milk desserts and traditional dairy foods