TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | GM471 |
| Name | Milk Processing Technology |
| Term | 2018-2019 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET GÜVEN |
| Course Instructor |
Prof. Dr. MEHMET GÜVEN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to provide the students with information on milk technology and to provide a solid basis for the basic concepts and principles of technology.
Course Content
The history of dairy, the development of dairy. World dairy, Turkey dairy. General composition of tobacco, milk fat, lactose, nitrogenous substances, minerals, vitamins. Cigarette enzymes, gases in the milk and other substances, microorganisms in the milk. Some factors affecting the physical properties of the cigarette, the amount, composition and quality of the cigarette. Preparing to be processed, drinking milk. Condensed milk, milk powder, cheese technology. Fermented dairy products, butter and sardines, ice cream. Dairy waste, special dairy products, traditional dairy products.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Know physical, chemical and sensory properties of milk |
| LO02 | Know the production of dairy products |
| LO03 | Know how to evaluate dairy waste |
| LO04 | Knowspecial milk products |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | 5 |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | 5 |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | 5 |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | 5 |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | 4 |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | 5 |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | 5 |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | 5 |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | 5 |
| PLO10 | - | Complies with teamwork | 5 |
| PLO11 | - | Analytically and critically evaluates the learned information. | 4 |
| PLO12 | - | Knows the necessity of lifelong learning. | 4 |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | 5 |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | 4 |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | 5 |
| PLO16 | - | is respectful of professional ethics | 5 |
| PLO17 | - | Has ability to plan, implement and develop a food process | 5 |
| PLO18 | - | Knows the legislation and management systems related to foods | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | History of milk production, development of milk production | Related topics in the Milk Technology book | |
| 2 | World Milk, Turkey Milk | Related topics in the Milk Technology book | |
| 3 | General composition of milk, milk fat | Related topics in the Milk Technology book | |
| 4 | Lactose, nitrogenous substances, minerals, vitamins | Related topics in the Milk Technology book | |
| 5 | Milk enzymes, milk gases and other substances, microorganisms found in milk | Related topics in the Milk Technology book | |
| 6 | Physical properties of the milk, some factors affecting the quantity, composition and quality of the pods | Related topics in the Milk Technology book | |
| 7 | Preparing for processing, drinking milk | Related topics in the Milk Technology book | |
| 8 | Mid-Term Exam | Related topics in the Milk Technology book | |
| 9 | Condensed milk, milk powder | Related topics in the Milk Technology book | |
| 10 | Cheese technology | Related topics in the Milk Technology book | |
| 11 | Fermented dairy products | Related topics in the Milk Technology book | |
| 12 | Butter and ice cream | Related topics in the Milk Technology book | |
| 13 | Dairy waste | Related topics in the Milk Technology book | |
| 14 | Special dairy products | Related topics in the Milk Technology book | |
| 15 | Traditional dairy products | Related topics in the Milk Technology book | |
| 16 | Term Exams | Related topics in the Milk Technology book | |
| 17 | Term Exams | Related topics in the Milk Technology book |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |