The aim of this course is, to show for food engineering master students, important points during production of fermented milk processing technology and to provide solutions to problems, which are encountered during the production of different fermented milk products.

Classic private purposes except dairy products produced and used in many industries and raw material milk are casein, whey powder and milk sugar and diabetic, therapeutic, etc. definition of dairy products, varieties, production technologies and applications, and some of the probiotic properties of fermented dairy products (milk, biogard milk, bifidus, etc acidofillus) production and properties.