Information Package / Course Catalogue
Dairy Technologies
Course Code: VBH568
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

Milk powder, butter and ice cream production technologies

Course Content

Milk powder technology, butter production and ice cream production technologies

Name of Lecturer(s)
Lec. Pelin KOÇAK KIZANLIK
Learning Outcomes
1.To have knowledge about dairy technologies
2.To learn chemical tests applied to dairy products
3.To learn microbiological analysis of dairy products
4.Practicing in the production of butter and ice cream
5.The history of the ice-cream and the milk quality attributes to be processed to ice-cream
6.Common defects in butter and their Prevention
Recommended or Required Reading
1.Tekinşen C., Tekinşen K., Dondurma, 2007
2.Akın N., Dondurma Bilimi ve Teknolojisi, 2009.
3.İnal, T. Süt ve Süt Ürünleri Hijyen ve Teknolojisi
4.Üçüncü, M. Süt bilimi, 2013.
Weekly Detailed Course Contents
Week 1 - Theoretical & Practice
Classification and composition of butter & Introduction of laboratories and instruments that conduct the butter analysis
Week 2 - Theoretical & Practice
Raw materials and Production stages of butter & Butter-making (for breakfast)
Week 3 - Theoretical & Practice
Starter cultures used to be manufactured of butter and Elaboration of butter & Butter-making (for cooking)
Week 4 - Theoretical & Practice
Common defects in butter; Physical, Chemical and Microbiological defects & The preparation of chemical materials necessary for chemical analysis of butter and The analysis of ash, humidity and pH of butter
Week 5 - Theoretical & Practice
Microbiological and Chemical criteria notification for butter & Sterilization of materials and the preparation of media used for microbiological analysis
Week 6 - Theoretical & Practice
Evaluation of the ice-cream history, classifying of ice-cream & Introduction of laboratories and instruments that conduct the icecream analysis
Week 7 - Theoretical & Practice
Properties of the milk used in making ice cream and The steps of ice-cream production & Ice-cream making (plain)
Week 8 - Theoretical & Practice
Review (Midterm exam)
Week 9 - Theoretical & Practice
Common defects of ice-cream & Microbiological and chemical analysis in ice cream
Week 10 - Theoretical & Practice
Introduction to milk powder technology & Introduction of laboratories and instruments that conduct the milk powder analysis
Week 11 - Theoretical & Practice
Milk powder production steps; Spraying and roller milk powder technology & The preparation of chemical materials necessary for chemical analysis of milk powder and The analysis of ash and humidity of milk powder
Week 12 - Theoretical & Practice
Common defects of milk powder and Microbiological and Chemical criteria notifications of milk powder & Preparation of media used in microbiological analysis and detection of the total mesophilic aerobic and anaerobic counts in the milk powder
Week 13 - Theoretical & Practice
Aflatoxin in dairy products and it’s relationship with public health & Aflatoxin M1 detection in milk products
Week 14 - Theoretical & Practice
Criteria notifications for Aflatoxin M1 and Status in the dairy products in our country and around the world & The Determination of Aflatoxin M1 Levels in baby food
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140228
Midterm Examination116117
Final Examination126127
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
PÇ-12
PÇ-13
OÇ-1
5
5
5
5
5
5
4
4
OÇ-2
5
5
5
5
5
5
4
5
4
4
OÇ-3
5
5
5
5
5
5
4
5
4
4
OÇ-4
5
5
4
5
5
5
4
3
3
5
OÇ-5
5
5
3
4
OÇ-6
5
5
5
4
3
Adnan Menderes University - Information Package / Course Catalogue
2026