Information Package / Course Catalogue
Auxiliary Substances in Dairy Technology
Course Code: GMP610
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

This course covers the food additives which are used in the production of milk products and the aim of these additives

Course Content

This course includes food additives used in dairy industry and adjunct substances in the production of milk industry

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
Auxiliary substances used in dairy technology and the aim of them
Week 2 - Theoretical
Enzymes
Week 3 - Theoretical
Starter cultures
Week 4 - Theoretical
Whey powders, whey concentrate and whey protein isolates
Week 5 - Theoretical
Casein and caseinates
Week 6 - Theoretical
Melting salts
Week 7 - Theoretical
Kalsiyum klorür, nitratlar, sorbatlar, nisin, lizozim
Week 8 - Theoretical
Neutralizing agents
Week 9 - Theoretical
Fruit and fruit based mixitures
Week 10 - Theoretical
Sweeteners
Week 11 - Theoretical
Aroma substances
Week 12 - Theoretical
Colouring agents
Week 13 - Theoretical
Stabilizators
Week 14 - Theoretical
Emulgators
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
3
4
2
4
OÇ-2
5
3
4
OÇ-3
4
2
3
OÇ-4
1
OÇ-5
1
Adnan Menderes University - Information Package / Course Catalogue
2026