1 | Definition and general characteristics of milk + Laboratory general rules and practical course flow (practice) |
2 | Nutritional value of milk and carbohydrates of milk + Determination of pH in milk (Practice) |
3 | Nutritional value of milk and proteins of milk + Determination of specific gravity in milk (Practice) |
4 | Fats of milk + Determination of fat in milk (Practice) |
5 | Vitamins and minerals of milk and other components of milk + Determination of carbonate in milk (Practice) |
6 | Physical and chemical properties of milk + Determination of formaldehyde in milk (Practice) |
7 | Milk microbiology and starter cultures + Determination of hydrogen peroxide in milk (Practice) |
8 | Obtaining milk and accepting it to dairy business + Determination of acidity in milk (Practice) |
9 | Midterm |
10 | Drinking milk technology + Determination of moisture and dry matter in milk (Practice) |
11 | Yoghurt and ayran technology + Yoghurt production (Practice) |
12 | Cheese technology + Determination of acidity in yoghurt (Practice) |
13 | Butter technology + moisture and Dry matter determination (Practice) |
14 | Condensed milk, milk powder and ice cream technology + Determination of ash in dairy products(Practice) |