TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF AGRICULTURE |
| FOOD ENGINEERING PR. | |
| Code | GM425 |
| Name | Milk Processing Technology |
| Term | 2021-2022 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| 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 | - | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 0 |
| PLO02 | - | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | 0 |
| PLO03 | - | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | 0 |
| PLO04 | - | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 0 |
| PLO05 | - | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 0 |
| PLO06 | - | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | 0 |
| PLO07 | - | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | 0 |
| PLO08 | - | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | 0 |
| PLO09 | - | Gains the awareness of food legislation and management systems and professional ethics. | 0 |
| PLO10 | - | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | 0 |
| PLO11 | - | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. | 0 |
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 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 125 | ||
| Total Workload / 25 (h) | 5,00 | ||
| ECTS | 5 ECTS | ||