TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM604 |
| Name | Drinking Milk Technology |
| Term | 2018-2019 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURAY GÜZELER |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
The status and importance of drinking milk in Turkey and in the world, the characteristics of raw milk to be processed into milk, cleaning milk and standardization of milk oil, pasteurized milk production technology, types of sterilization and UHT milk production technology, changes in milk composition during processing and storage in drinking milk.
Course Content
The status and importance of drinking milk in Turkey and in the world, the characteristics of raw milk to be processed into milk, cleaning milk and standardization of milk oil, pasteurized milk production technology, types of sterilization and UHT milk production technology, changes in milk composition during processing and storage in drinking milk.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the properties of raw milk to be processed into drinking milk. |
| LO02 | Knows the pre-treatments to be applied to milk in drinking milk production. |
| LO03 | Knows the technology of pasteurized milk production. |
| LO04 | Knows sterilization and UHT milk production technology. |
| LO05 | Knows the changes occurring during storage in drinking milk. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | |
| PLO02 | - | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | - | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | - | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | - | Performs independent studies related to the field of food engineering. | |
| PLO06 | - | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | - | Leads the way in solving problems In food engineering fields. | |
| PLO08 | - | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | - | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | - | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | - | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | - | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | - | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | - | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | - | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Situation of drinking milk in the world and Turkey | Related course notes | |
| 2 | Street milk and boiled milk | Related course notes | |
| 3 | The characteristics of raw milk to be processed into drinking milk | Related course notes | |
| 4 | Technical processes applied to milk, clarification, baktofugation, standardization | Related course notes | |
| 5 | Pasteurized milk production technique | Related course notes | |
| 6 | Pasteurized milk legislation | Related course notes | |
| 7 | Sterilized milk production technique | Related course notes | |
| 8 | Mid-Term Exam | Related course notes | |
| 9 | Legislation on sterilized milk | Related course notes | |
| 10 | UHT milk production and properties | Related course notes | |
| 11 | Legislation on UHT milk | Related course notes | |
| 12 | The effect of temperature on milk | Related course notes | |
| 13 | Changes during storage in drinking milk | Related course notes | |
| 14 | Drinking milk quality control | Related course notes | |
| 15 | Drinking milk quality control | Related course notes | |
| 16 | Term Exams | Related course notes | |
| 17 | Term Exams | Related course notes |