Information Package / Course Catalogue
Dairy Products Production Technologies
Course Code: VBH636
Course Type: Area Elective
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 2
Credit: 2
Lab: 0
ECTS: 4
Objectives of the Course

To learn the composition and importance of milk, milk hygiene, pasteurized milk, sterile milk, condensed milk, milk powder, yogurt, cheese, butter and ice cream production technologies

Course Content

Milk composition, raw milk examination, pasteurized and sterile drinking milk technologies, condensed milk technology, milk powder technology, yoghurt production, cheese production, butter production and ice cream production technologies

Name of Lecturer(s)
Lec. Sadık BÜYÜKYÖRÜK
Learning Outcomes
1.To learn the composition and nutritional value of milk
2.To have detailed information about drinking milk technology
3.To have knowledge about dairy technologies
4.To learn chemical tests applied to milk and dairy products
5.To learn microbiological analysis of milk and dairy products
6.Practicing in the production of yogurt, cheese, butter and ice cream
Recommended or Required Reading
1.Üçüncü, M. Süt bilimi, 2013.
2.Tekinşen C., Tekinşen K., Dondurma, 2007
3.Akın N., Dondurma Bilimi ve Teknolojisi, 2009.
4.İnal, T. Süt ve Süt Ürünleri Hijyen ve Teknolojisi
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition and composition of milk, nutritonal properties of milk
Week 1 - Practice
Tests of pH, density and acidity in milk
Week 2 - Theoretical
The importance of milk protein, carbohydrate, lipid and mineral substances for milk technology
Week 2 - Practice
Determination of moisture and ash in raw milk and dairy products
Week 3 - Theoretical
Acceptance of milk to the dairy, preparation for processing, cleaning, standardization stages
Week 3 - Practice
Determination of fat in milk and milk products
Week 4 - Theoretical
Pasteurized milk technology
Week 4 - Practice
Antibiotic residue tests in milk
Week 5 - Theoretical
Sterile milk technology
Week 5 - Practice
Enzyme activity tests in milk and to determine of preservatives and neutralizing substances in milk
Week 6 - Theoretical
Starter cultures in dairy production and Yogurt production technology
Week 6 - Practice
Determination of acidity and pH in yoghurt and cheese
Week 7 - Theoretical
Cheese technology
Week 7 - Practice
Bacterial activity tests in milk
Week 8 - Theoretical & Practice
Review (Midterm)
Week 9 - Theoretical
Butter technology
Week 9 - Practice
The phosphatase and turbidity tests to sterilised milk
Week 10 - Theoretical
Condensed milk technology
Week 10 - Practice
Yogurt production
Week 11 - Theoretical
Kefir and kimiz technology
Week 11 - Practice
Cheese production
Week 12 - Theoretical
Buttermilk and kurut production
Week 12 - Practice
Determination of acidity, fat and salt in butter
Week 13 - Theoretical
Milk powder technology
Week 13 - Practice
Tests of dosage and strength rennet in cheese production
Week 14 - Theoretical
Ice cream technology
Week 14 - Practice
Determination of acidity, moisture and fat in ice cream
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140228
Assignment100220
Midterm Examination114115
Final Examination122123
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
3
5
5
5
5
5
4
4
OÇ-2
5
5
5
5
5
5
4
4
OÇ-3
5
5
5
5
5
5
4
4
OÇ-4
5
5
5
5
5
5
4
5
4
4
OÇ-5
5
5
5
5
5
5
4
5
4
4
OÇ-6
5
5
4
5
5
5
4
3
3
5
Adnan Menderes University - Information Package / Course Catalogue
2026