| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM405.1B | Side Dairy Products Technology | Elective | 4 | 7 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Milk and Side Dairy Products Technology Course mammalian milk, which is indispensable nutrients from the birth of live, fresh, to be delivered to the consumer in a healthy and hygienic milk, cheese, yogurt, butter, etc. information necessary for ensuring that the processed milk and other dairy products and by-products is intended to transmit. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Emin MERCAN |
| Learning Outcomes |
| 1 | Students learned the using area of whey. | | 2 | Students learned the rafination of lactose from whey. | | 3 | Students learned the production of casein and caseinate from none fat milk. | | 4 | Students learned the production of co-precipitate from none fat milk. | | 5 | Students learned the properties of milk proteins. | | 6 | Students learned the using area of milk proteins. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| General information about milk,Quality Control of Milk and Dairy Products, Dairy Processing Technologies, Useful Microorganisms in Dairy Industry, Causing Deterioration and Pathogenic Microorganisms in the Dairy Industry, Physical Analysis of Dairy Products,Chemical Analysis of Dairy Products,Sensory Analysis of Dairy Products,Microbiological Analysis of Dairy Products, Milk and Dairy Products Regulations |
| Weekly Detailed Course Contents |
|
| 1 | General information about milk | | | | 2 | Quality Control of Milk and Dairy Products | | | | 3 | Dairy Processing Technologies | | | | 4 | Dairy Processing Technologies | | | | 5 | Useful Microorganisms in Dairy Industry | | | | 6 | Causing Deterioration and Pathogenic Microorganisms in the Dairy Industry | | | | 7 | Physical Analysis of Dairy Products | | | | 8 | Midterm | | | | 9 | Chemical Analysis of Dairy Products | | | | 10 | Sensory Analysis of Dairy Products | | | | 11 | Microbiological Analysis of Dairy Products | | | | 12 | Microbiological Analysis of Dairy Products | | | | 13 | Milk and Dairy Products Regulations | | | | 14 | Milk and Dairy Products Regulations | | | | 15 | Generaiton Evaluotion | | |
|
| Recommended or Required Reading |
| Dairy Technology-Prof.Dr.Mustafa Metin |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 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 | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 8 | 8 |
| Individual Study for Final Examination | 1 | 12 | 12 |
| Reading | 14 | 2 | 28 |
| Homework | 10 | 4 | 40 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | 5 | 5 | 4 | 4 | | LO2 | 4 | 3 | 4 | 3 | 3 | 3 | | LO3 | 4 | 4 | 5 | 4 | 3 | 4 | | LO4 | 4 | 2 | 3 | 4 | 3 | 4 | | LO5 | 4 | 3 | 4 | 4 | 4 | 5 | | LO6 | 3 | 4 | 5 | 4 | 4 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
 |
| |