| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Milkand Dairy Products Technology | GID3133 | Turkish | Compulsory | 3. Semester | 3 + 1 | 4.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | Face to face |
| Course Coordinator | Öğr. Gör. Dr. Nihal DURMUŞ |
| Instructor(s) | Öğr. Gör. Dr. Nihal DURMUŞ (Güz) |
| Goals | In this lecture, it is aimed to make the students gain the abilities to receive raw materials and auxiliary materials in accordance with Turkish Food Codex and TS standards, to control pre-treatments, to control drinking milk production, to control the production of dried milk products, and to control cheese production. |
| Course Content | Composition of milk and affecting factors, technological importance of milk constituents, various technological treatments applied to milk, pasteurized and sterilized milk, Technologies of dairy products as, cheese and utilization of dairy wastes, chemical analyses of dairy products, pilot scale manufacturing of dairy products, separator, homogenizer, heat exchanger in the processing line |
| # | Öğrenme Kazanımı |
| 1 | 1 To check the production of varieties of local cheese 2 To control the production of yogurt 3 To control the production of buttermilk and kefir 4 To control the production of butter 5 Controlling ice cream production |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Definition and general characteristics of milk | Preparation, After Class Study, Other Activities, Research |
| 2. Week | Milk composition and nutritional value | |
| 3. Week | Milk lipids | |
| 4. Week | Milk proteins | |
| 5. Week | Carbohydrates of milk | |
| 6. Week | Mineral substances and other components of milk | |
| 7. Week | Pretreatment to Milk | |
| 8. Week | Midterm Exams | |
| 9. Week | Drinking milk technology | |
| 10. Week | Drinking milk technology | |
| 11. Week | Cheese production technology | |
| 12. Week | Cheese production technology | |
| 13. Week | Yoghurt production technology | |
| 14. Week | Butter production technology |
| Program Requirements | DK1 |
|---|
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 4 | 56 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 1 | 14 |
| Research | 14 | 1 | 14 | |
| Practice | 14 | 1 | 14 | |
| Other Activities | 14 | 1 | 14 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Classroom Activities | 14 | 1 | 14 | |
| Total Workload | 128 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
