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.

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.

The program is offered as a corporate package for institutions and companies. Individual applications are not accepted. The content, delivery method (face-to-face or online), and schedules will be mutually determined through discussions. Once an agreement is reached, the venue and timing will be finalized for your institution’s participants and our instructors.