Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FERMENTED MILK PRODUCTS TECHNOLOGY ZST444 0 + 0 3.0 5.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery .
Course Coordinator
Instructors
Assistants
Goals The aim of the course is to provide students with teoretical and practical information on yoghurt and related fermented milk products.
Course Content In this course, students are provided with information regardinmg technologies of fermented milk production, mechanisation and automation of manufacturing technologies, microbiology and biochemistry of fermented milks, principles of starter culture preparations, gelation mechanisms, nutritional aspects of fermented milks, quality control and hygiene and sanitation of fermented milk production.
Learning Outcomes 1) Gaining knowledge on production of fermente dairy products
2) Gaining knowledge on solving suddenly-arose problems during production of fermente dairy products.
3) Gaining ability to develop novel fermented dairy products

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week History of fermented milks Lecture; Question Answer; Discussion
Brainstorming
 Homework
History of fermented dairy products, classification of yogurt and related products, statistical data Lecture
Brainstorming
 Homework
2. Week Pre-treatment of yogurt milk Lecture; Question Answer
Brainstorming
 Homework
Nutrition value of fermented milks and its importance for human health Lecture; Question Answer; Discussion
Brainstorming
 Homework
3. Week Yogurt manufacturing steps Lecture; Question Answer; Discussion
Brainstorming
 Homework
Automation and mechanization in yogurt industry Lecture; Question Answer
Brainstorming
 Homework
4. Week Yogurt microbiology Lecture; Question Answer
Brainstorming
 Homework
Yogurt manufacturing steps (qualifications of raw material) Lecture; Question Answer; Discussion
Brainstorming
 Homework
5. Week Yogurt5 manufacturing steps (homogenization and heat treatment) Lecture; Question Answer; Discussion
Brainstorming
 Homework
Mechanism of yogurt gel formation Lecture; Question Answer
Brainstorming
 Homework
6. Week Yogurt manuyfacturing steps (inoculation and incubation, cooling and storage) Lecture; Question Answer; Discussion
Brainstorming
 Homework
7. Week Characterisitcs of yogurt starter bacteria and important metabolic pathways Lecture; Question Answer; Discussion
Brainstorming
 Homework
8. Week Mechanism of yogurt gel formation Lecture; Question Answer; Discussion
Brainstorming
 Homework
9. Week Rheological properties of yogurt and factors affecting quality Lecture; Question Answer; Discussion
Brainstorming
 Homework
10. Week Yogurt defects and problem solving strategies Lecture; Question Answer; Discussion
Brainstorming
 Homework
11. Week Long-life yogurt production technologies Lecture; Question Answer; Discussion
Brainstorming
 Homework
12. Week Ayran production technologies Lecture; Question Answer; Discussion
Brainstorming
 Homework
13. Week Kefir manufacturing strategies Lecture; Question Answer; Discussion
Brainstorming
 Homework
14. Week Qoumiss and Quark production technologies Lecture; Question Answer; Discussion
Brainstorming
 Homework
15. Week Other fermented milk products and probiotics Lecture; Question Answer; Discussion
Brainstorming
 Homework
16. Week Packaging of fermented milk products Lecture; Question Answer; Discussion
Brainstorming
 Homework

Sources Used in This Course
Recommended Sources
Anonymous 1999. TS 1330. Yoğurt Standardı Türk Standartları Enstitüsü, Ankara
Anonymous 2001. Türk Gıda Kodeksi Fermente Sütler Tebliği. Tebliğ No: 2001/21
Anonymous 2003. TS 3810. Ayran Standardı Türk Standartları Enstitüsü, Ankara
International Dairy Fedaration (IDF) 2003. Fermented Milk
Özer, B. (2006). Yoğurt Bilimi ve Teknolojisi. Sidas Yayıncılık.
Rasic,J.And kurman,J.A. 1978. Yoghurt.
Sezgin,E.Fermente Süt Ürünleri, Ders Notları.
Sezgin,E.Yoğurt Teknolojisi, Ders Notları.
Tamime,A.Y., Robinson,R.K., 1999. Yoghurt Science and Technology. Woodhead Publishing: London.
Yaygın,H.1999.Yoğurt Teknolojisi, Akdeniz Ünv.Ziraat Fak.Gıda Müh.Böl.Yay.No:75,331 s. Antalya

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 16 2
Work Hour outside Classroom (Preparation, strengthening) 16 4
Homework 1 3
Midterm Exam 1 1.5
Time to prepare for Midterm Exam 1 20
Final Exam 1 1.5
Time to prepare for Final Exam 2 30
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • ECTS credits and course workload