 |
Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM306B | Dairy Products Processing Engineering | Compulsory | 3 | 6 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | The objectives of the course are to make students understand the physical, chemical and microbiological properties of milk and the importance of them in terms of technology, and the manufacturing processes of the dairy products. | | Name of Lecturer(s) | | Dr. Öğr. Üyesi Emin MERCAN | | Learning Outcomes | | 1 | Have knowledge on importance of milk in life, and fod engineering | | 2 | Have knowledge on transportation of raw milk. Processing technology of raw milk clarification, seperation of milk fat, homogenization,bactofugation, deaeration), and using equipments. | | 3 | Defining the unsuitable raw milk for dairy technology, | | 4 | Have knowledge on drinking milk technology, pasteurization and sterilization, | | 5 | Have knowledge on production techniques of yoghurt, cheese, butter and ice-cream briefly, process differences between products. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Technological importance of milk constituents, coagulation mechanisms of milk; the processes of milk handling, the technology of pasteurized and sterilized milk, yogurt, cheese, butter, milk powder and ice cream, evaluation of dairy by-products; the chemical and phyical analyses of dairy products in laboratory. | | Weekly Detailed Course Contents | |
| 1 | Milk constituents and their technological importance | | pH analysis in yogurt | | 2 | Coagulation mechanisms of milk | | determination of total solids in dairy products | | 3 | Pasteurized and sterilized milk technology | | determination of acidity in milk | | 4 | Yoghurt technology | | Determination of starch in yogurt | | 5 | Cheese technology | | Rennet strength | | 6 | Cheese technology | | | | 7 | Butter processing | | Determination of fat ratio in butter | | 8 | Midterm | | | | 9 | Concentrated milk production | | Analyses on concantrated milk | | 10 | Dry milk processing | | | | 11 | Ice cream technology | | Ice cream analyses | | 12 | Utilization of dairy by-products | | Analyses on whey | | 13 | Membran filtration in dairy processing | | Analyses on filtrated milk products | | 14 | Non-thermal Processing for the Extending Shelf life of Milk (Microfiltrasyon, Electric Field, High Hydrostatic Pressure, Ultrasound, Microwave, UV, etc.) | | Quality analysis in milk products-1 | | 15 | Non-thermal Processing for the Extending Shelf life of Milk (Microfiltrasyon, Electric Field, High Hydrostatic Pressure, Ultrasound, Microwave, UV, etc.) | | Quality analysis in milk products-2 |
| | Recommended or Required Reading | | 1. Üçüncü, M., “Süt Teknolojisi”, Meta Basım, Bornova. 2010 2. Üçüncü, M., “A’dan Z’ye Peynir Teknolojisi”, II Cilt, Meta Basım, Bornova, Đzmir, 2008. 3. Metin, M., Öztürk, G.F., Süt Mamulleri Analiz Yöntemleri, EMYO Yayınları, No.24. 2002 Recommended Reading: 1. Fox, P.F., “Cheese: Chemistry, Physics and Microbiology, Vol 1-2. Applied Science Publishers, London And New York, 1999. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 2 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 12 | 2 | 24 | | Laboratory | 12 | 2 | 24 | | Individual Study for Mid term Examination | 2 | 10 | 20 | | Individual Study for Final Examination | 1 | 10 | 10 | | Reading | 12 | 2 | 24 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 4 | 4 | 4 | 4 | 5 | 3 | | LO2 | 3 | 5 | 5 | 4 | 5 | 3 | | LO3 | 4 | 5 | 5 | 5 | 3 | 5 | | LO4 | 5 | 4 | 4 | 4 | 4 | 5 | | LO5 | 4 | 4 | 5 | 4 | 5 | 3 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |
|
|