Ankara Üniversitesi Açık Ders Malzemeleri

Konu özeti

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  Genel

  • Araş. Gör. Dr. Bahar ONARAN URL
  • Ders İzlencesi Kaynak
  • calisma takvimi Kaynak
  • CV - Arş. Gör. Dr. Bahar Onaran Kaynak
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  LECTURE 1- Milk Composition

  • Milk Composition Kaynak
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  LECTURE 2- Factors Affecting Milk Quality and Quantity of Milk

  • Factors Affecting Milk Quality and Quantity Kaynak
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  LECTURE 3- Characteristics of Milk

  • Characteristics of Milk Kaynak
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  LECTURE 4- Abnormal Milk

  • Abnormal milk Kaynak
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  LECTURE 5- Drinking Milk Technology

  • Pasteurization and UHT Kaynak
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  LECTURE 6- Yoghurt Technology

  • Yoghurt Technology Kaynak
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  LECTURE 7- Cheese Technology

  • Cheese Technology -1 Kaynak
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  LECTURE 8- Cheese Technology 2

  • Cheese Technology 2 Kaynak
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  LECTURE 9- Microorganisms from raw milk for fermented dairy products

  • Microorganisms from raw milk for fermented dairy products Kaynak
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  LECTURE 10- HACCP in Milk Industry

  • HACCP in Milk Industry Kaynak
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  LECTURE 11- Kefir

  • Kefir Kaynak
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  LECTURE 12- Butter

  • Butter Technology Kaynak
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  LECTURE 13- Using the wastes from Milk Industry

  • Using the wastes from Milk Industry Kaynak
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  LECTURE 14- Milk Powder

  • Milk Powder Technology Kaynak