Information Package / Course Catalogue
The Evaluation of Whey
Course Code: GMP609
Course Type: Area Elective
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 8
Objectives of the Course

It is aimed to comprehend the composition, functional properties and use of this in the food industry.

Course Content

Pasteurization is a process which involves the composition, functional properties, obtaining, the use in milk industry and the use of other foods .

Name of Lecturer(s)
Lec. Selda BULCA
Learning Outcomes
1.
2.
3.
4.
5.
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Composition of whey, the situation of whey in Turkey and in the world
Week 2 - Theoretical
Nutritional and functional properties of whey
Week 3 - Theoretical
The general use of whey
Week 4 - Theoretical
Industrial evaluation of whey
Week 5 - Theoretical
Concentration of pasteurized whey by vacuum and hyperfiltration
Week 6 - Theoretical
Production of lactose from whey
Week 7 - Theoretical
The use of whey in food industry
Week 8 - Theoretical
Production of various food products from whey
Week 9 - Theoretical
Albumin milk
Week 10 - Theoretical
Albumin quarg
Week 11 - Theoretical
Use of whey in the production of fermented dairy products
Week 12 - Theoretical
Drinks produced from whey
Week 13 - Theoretical
Production of lactic acid from whey
Week 14 - Theoretical
Production of lor from whey
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%30
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142370
Assignment228260
Midterm Examination129130
Final Examination139140
TOTAL WORKLOAD (hours)200
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
2
4
3
OÇ-2
3
OÇ-3
5
4
4
OÇ-4
1
OÇ-5
1
Adnan Menderes University - Information Package / Course Catalogue
2026