BOR VOCATIONAL SCHOOL / MILK AND DAIRY PRODUCTS TECHNOLOGIES / SUT2012 - MILK BY PRODUCTS

Contents Of The Courses in a weekly Period

Hafta 
Subjects 
Sources 
1Cheese Juice apply Pretreatments[1]S 169-190
2Cheese Juice apply Pretreatments+Cheese Juice Drying[2]S 1-11
3Cheese Juice Drying[3]S 1-14
4Cheese Juice Processing Application of Pre-and Thickening[4]S 1-37
5Crystallization[5]S 165-174
6Centrifugation 
7Drying 
8Pure Lactose Production 
9Precipitation of serum proteins with the transaction method Thermal Recovery 
10Precipitation of serum proteins with the transaction method Thermal Recovery 
11Recovery of serum proteins by Ultrafiltration Technique 
12Cheese Alcoholic Drink Juice Production 
13Similar Cheese Juice Beverage Juice or Milk Components eyniraltı Additive Production 
14Cheese Juice Soft Drink Production