Weeks | Topics |
1 |
Introduction and give the principle related with the course
|
2 |
History of fermented milk products and their classification
|
3 |
Yoghurt production technology (quality of milk, clarification, dry matter and fat standardization)
|
4 |
Yoghurt production technology (additives used at production, homogenization, heat treatment)
|
5 |
Yoghurt production technology (characteristics of yoghurt bacteria, inoculation and incubation stages)
|
6 |
Yoghurt production technology (aroma components, chilling and storage stages)
|
7 |
Semi-term exam
|
8 |
Production of fruit yoghurt
|
9 |
Concentrated yoghurt production
|
10 |
Probiotic yoghurt
|
11 |
Ayran production technology
|
12 |
Kefir production technology
|
13 |
Kımız production technology
|
14 |
Other fermented milk products
|