The training is for professional development purposes and the certificate obtained does not replace the MYK authorization certificate in trainings where an MYK authorization certificate is mandatory.

This training program provides participants with comprehensive knowledge and skills on dairy processing technologies, dairy product production, food safety, and quality control.

Basics of Milk and Dairy Products

• Components and properties of milk

• Classification of dairy products

• History and modern importance of dairy products

Dairy Processing Technologies

• Milk processing procedures (pasteurization, homogenization)

• Milk processing machines and equipment

• Techniques for dairy product production

Dairy Product Production

• Production of cheese, yogurt, butter, and ice cream

• Hygiene and sanitation rules during production stages

• Nutritional values of dairy products

Food Safety and Quality Control

• Food safety standards (ISO, HACCP, etc.)

• Quality control methods and tests

• Microbiological analyses of dairy products

Innovative Technologies in Dairy Products

• Fermented dairy products and probiotics

• New dairy product production methods

• Health benefits of milk and dairy products

Marketing and Trade of Dairy Products

• Marketing strategies for dairy products

• Consumer demands and market research

• International trade and regulations of dairy products

The training is open to institutional cooperation (package programs for institutions/companies with legal entity status), and individual applications are not accepted. Training content can be replanned according to your institutional participant profile and needs. Through mutual discussions, the scope of the training and the training method (Face-to-Face, Online) are determined and relevant processes are completed. If an agreement is reached, suitable dates and times for your institution’s participants and our instructors, as well as the training location, are determined.