The Fermented Dairy Products Training offers a scientific and practical learning experience on the production processes of yogurt, kefir, and ayran. Participants gain the ability to develop healthy and safe products using both home-scale and industrial production techniques.
This training is designed for professional development purposes, and the certificate obtained does not substitute the MYK qualification certificate in programs where such certification is mandatory.
Fermented Dairy Products Training – Course Content
Definition and Classification of Fermented Dairy Products
Provides general information about main fermented dairy products such as yogurt, kefir, ayran, and cheese.
Fermentation Process and Microbiological Foundations
Explains the roles of lactic acid bacteria, yeast species, and probiotics, and their effects on dairy products.
Milk Selection, Hygiene, and Pasteurization Rules
Covers milk quality criteria, sanitation practices, and the pasteurization process to ensure safe and high-quality production.
Introduction and Use of Starter Cultures
Details the types, characteristics, and usage techniques of starter cultures used in both industrial and home-scale production.
Yogurt Production Techniques and Quality Criteria
Covers the stages of yogurt production, texture and flavor control, and methods for preventing spoilage.
Practical Applications in Kefir and Ayran Production
Explains use of kefir grains, stabilization of ayran, and techniques to extend shelf life.
Probiotic Product Development Methods
Focuses on probiotic species, optimal dosing, viability, and labeling processes for probiotic products.
Fermentation and Ripening in Cheese Production
Teaches fermentation techniques and ripening processes for both hard and soft cheeses.
Sensory Analysis and Consumer Expectations
Covers methods for taste, aroma, and texture evaluation, and explores consumer preferences and market trends.
Turkish Food Codex and Legal Regulations
Reviews legal definitions, production permits, labeling rules, and regulatory compliance for fermented dairy products.
Hands-On Production Workshops and Sample Recipes
Participants engage in small-scale production of yogurt, kefir, and ayran with guided demonstrations.
Industry Applications and Entrepreneurship Opportunities
Discusses marketing strategies, entrepreneurship examples, and current developments in the fermented dairy sector.
(MY)
The program is offered as a corporate package for institutions and companies, and individual applications are not accepted. The training content can be customized according to the corporate participant profile and organizational needs. Through mutual discussions, the scope and delivery method (Face-to-Face or Online) are determined, and all related processes are completed. Once an agreement is reached, the venue, as well as suitable dates and times for both your institution’s participants and our instructors, are finalized.