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BOR VOCATIONAL SCHOOL / MILK AND DAIRY PRODUCTS TECHNOLOGIES / SUT2014 - SPECIFIC MILK PRODUCTS
GENERAL INFORMATION ABOUT THE COURSE
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Practical
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Course Objective
To make students gain qualifications to produce fortified milk, recombined dairy products, imitation dairy products and milk protein in accordance with the Turkish Food Codex and TS
Brief Content of the Course
Manufacturing fortified milk for nutrition,Manufacturing fortified milk for presentation,Manufacturing fortified milk for healty, recombined liquid milks,manufacturing recombined cheese,manufacturing recombined yoghurt,manufacturing imitation cheese,manufacturing imitation fat,manufacturing casein, manufacturing caseinate
Prerequisites
No the prerequisite of lesson.
Course Objectives
Course Objectives
1
Manufacturing fortified milk
2
Manufacturing recombined dairy products
3
Manufacturing imitation and substitute dairy products
4
Manufacturing products of milk protein
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Basic Vocational Courses