TÜRKÇE
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Information
| Code | BTE0030 |
| Name | Fermented Dairy Products Technology |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
Course Goal
In this course, it is aimed to gain knowledge and skills about types of fermented dairy products, classification, history, production of fermented dairy products and their effects on human health.
Course Content
In this course, production technologies, biochemistry, microbiology, starter cultures, health effects and quality controls of fermented dairy products are given.
Course Precondition
Non
Resources
Kessler, H.G. Food Engineering and Dairy Technology, Publishing House Verlag A Kessler, London, p.618. Kosikowski, F.V., Mistry, V.V. Cheese and Fermented Milk Foods, Published by F.V. Kosikowski, L.L.C. Edwards Brothers, Inc., Michigan, p.728. Higgins, IJ., Best, D.J., Jones, J. Biotechnology: Principles and Applications, Blackwell Scientific Publications, London, p.422. Tamime, A.Y., Robinson, R.K. Yoghurt Science and Technology, Pergamon Press, Oxford, p.431.
Notes
Yetişmeyen, A. Süt Teknolojisi. Ankara Üniversitesi Basımevi, Ankara, 298s. Özer, B. Yoğurt Bilimi ve Teknolojisi. Toprak Ofset, İzmir, 488s. Yaygın, H. Yoğurt Teknolojisi, Akdeniz Üniversitesi Basımevi, Antalya, 331s.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains stater cultures and their properties used in fermented dairy production. |
| LO02 | Describes the production technologies of national and international fermented dairy products. |
| LO03 | Explains the quality properties of fermented dairy products. |
| LO04 | Identify problems in the production of fermented products and propose solutions. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods. | 3 |
| PLO02 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | 3 |
| PLO04 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. | |
| PLO05 | Yetkinlikler - Öğrenme Yetkinliği | To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. | |
| PLO06 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | |
| PLO07 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 2 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO09 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | Gains the ability to develop and deepen their knowledge in the field of biotechnology at the level of expertise. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | History, classification and consumption trends of fermented milk products | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım |
| 2 | Starter cultures used in the production of fermented dairy products | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Lactic acid fermentations: Gel-type fermented milks, plain yoghurt manufacture technology (qualities of raw milk, clarification, dry matter and oil standardization, additives, homogenization, heat treatment) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Yoghurt production technology (characteristics of yogurt bacteria, inoculation and incubation stages, fruit yoghurt production technology) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Yoghurt types: Bio-yoghurt, fat-substitutes yoghurt, vegetable oil yoghurt, soy-milk yoghurt, concentrated/strained yoghurt, lactose hydrolysed yoghurt, pasteurised/UHT/long-life/heat shock yoghurt) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Frozen yoghurt and related products | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Lactic acid fermentations: Liquid-type fermented milks (Ayran and dough, Cultured Buttermilk, Cultured/Sour Cream,Yakult, Acidophilus milk, biogarde) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Lactic acid–yeast fermentations: Kefir, Koumiss and Calpis® | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Lactic acid–mould fermentations: Viili | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Concentrated fermented milk products: Labneh and Skyr | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Tartışma, Soru-Cevap, Anlatım |
| 12 | Concentrated fermented milk products: Ymer and Shrikhand | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Dried fermented milk products | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Health effects of fermented milk products | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 15 | Introduction of codex, regulations and standards related to fermented dairy products | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||