BOR VOCATIONAL SCHOOL / MILK AND DAIRY PRODUCTS TECHNOLOGIES / SUT2002 - FERMENTED MILK PRODUCTS TECHNOLOGY II

GENERAL INFORMATION ABOUT THE COURSE

           
Course Code Semester   Course Type   Course Level   Course Language
     
  
Course Title Theoretical Practical ECTS
Turkish Name of the Course
Course Coordinator E Mail
Assistant Staff of the Course E Mail
Course Objective
Brief Content of the Course
Prerequisites

Course Objectives
 
Course Objectives 
1Turkish Food Codex, TS 1018, TS 1019, TS 1330, TS 10935 and TS 9700/T1 according to simply be able to produce probiotic yogurt.
2store it probiotic yogurts in accordance with the Turkish Food Codex
3Turkish Food Codex, Communiqué of fermented products, in compliance with buttermilk buttermilk be able to produce yogurt.
4Turkish Food Codex, Communiqué of fermented products, in compliance with buttermilk buttermilk be able to produce milk.
5In accordance with the technique to prepare kefir yeast
6Be able to produce in accordance with the Turkish Food Codex plain kefir
7In accordance with the Turkish Food Codex and depolayabilecektir simple kefir ambalajlayarak
 
Course Category
Course Category Percentage
Basic Vocational Courses