TÜRKÇE
ENGLISH
Information
| Unit | CEYHAN FACULTY OF VETERINARY |
| Veterinary PR. | |
| Code | VET413 |
| Name | Hygiene and Tecknology of Milk |
| Term | 2019-2020 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2.5 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HATİCE YAZGAN |
| Course Instructor |
Doç. Dr. DİLEK SAY
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To gain experience on the topics of hygienic milk production, dairy microbiology, milk borne infections, milk contaminants, dairy production technologies, quality control applications, related legal regulations, dairy plant management and improving the practicing skill
Course Content
hygienic milk production, dairy microbiology, milk borne infections, milk contaminants, dairy production technologies, quality control applications, related legal regulations, dairy plant management and improving the practicing skill
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | The student learns about the chemical composition of milk and factors that effect its composition |
| LO02 | It has information about the production technologies of dairy products |
| LO03 | Know that milk borne diseases and prevention strategies |
| LO04 | learn about the regulations and legislations related to milk and dairy products, and their relavant interpretations |
| LO05 | It has ,nformation about dairy industry in Turkey and in the world in general |
| LO06 | learn how to determine the suitability of milk and dairy products to related legal regulations, and gains knowledge on the determination of quality measurements |
| LO07 | It has information about, safe and hygienic production, and how to prepare hygiene programs in plants |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Learns animal species and breeds, recognizes structural, functional and behavioral characteristics (anatomical, histological, physiological, biochemical, etc.). | 0 |
| PLO02 | - | It determines the care and nutrition alternatives for healthy aquaculture and prepares feeding programs suitable for the purpose in accordance with the cultivation patterns and expected yield characteristics of different animal species. | 0 |
| PLO03 | - | Determine the diagnosis and treatment protocols of diseases. | 0 |
| PLO04 | - | Learns basic information about chemical and biological substances to be used for prevention and treatment of diseases and their production technologies. | |
| PLO05 | - | Evaluates the efficiency of animal breeds. Learns the level of animal breeding. Able to manage an animal selection, hybridization and artificial insemination program. | |
| PLO06 | - | Makes the most appropriate management planning for livestock enterprises. | |
| PLO07 | - | Has knowledge about animal rights and animal owner rights. | |
| PLO08 | - | Has sufficient technology knowledge about hygienic production, production, presentation and sales of animal foods produced for human consumption and / or products of animal products. | |
| PLO09 | - | Learns national and international laws and regulations related to veterinary medicine. | |
| PLO10 | - | A veterinary practitioner manages animal husbandry enterprises, animal husbandry scientific research centers and animal food production enterprises by utilizing the knowledge gained in the veterinary medicine education and by observing the professional principles. | |
| PLO11 | - | Recognizes all kinds of diseases that are possible in animals, uses diagnostic methods for this purpose, receives diagnostic materials if necessary and sends them to authorized laboratories and treats the diseases diagnosed by using all methods of medicine (such as interpretation of diagnostic methods results, drug or operative applications). It takes necessary security measures including biosecurity for the control of infectious diseases. | |
| PLO12 | - | Prepares and uses the theoretical maintenance-feed protocols. Makes necessary applications for economic aquaculture by considering the characteristics at the business and regional level. | |
| PLO13 | - | Inspects the production of animal foods and products of animal origin which produced for human consumption and performs health control of the final foodstuffs. | |
| PLO14 | - | Being aware of the duties and responsibilities to have the consciousness of exercising the profession. Takes responsibility in individual and group work, fulfills the task in line with the skills. | |
| PLO15 | - | In cooperation with other experts in problems outside the field of expertise, the team contributes to the solution as a member. Also trying to find solutions to common problems at the regional or national level as well as communication with other professionals. | |
| PLO16 | - | Comprehends the methods of producing and using scientific knowledge. Evaluates the knowledge and skills gained in a critical way, identifies the new information and information sources that should be acquired in relation to the field and participates in the activities that will meet the learning needs. | |
| PLO17 | - | Takes tasks related to the field in professional councils and organizations. Based on his professional skills and competences, he plans and realizes social projects with the awareness of society. Provides information on the problems of public and animal health related to the definition of the problem and the solution proposals and organizes events. | |
| PLO18 | - | He / she can continue his / her professional development and use at least one foreign language (at least European Language Portfolio B1 general level) to establish social relations. At least at the Advanced Level of European Computer Driving License, it uses computer software and other technological tools that may be needed at professional level and social relations level. He follows the world agenda closely and is sensitive to events. | |
| PLO19 | - | Be aware of the needs of the country and the region, and if necessary, guide them in their practice. It defines the subject of human, animal and animal owner rights and considers animal welfare in all its practices. They have the ethical values that are required by the profession, and defend these values when necessary. Have the competence to practice and defense, dominate the concepts of occupational safety in terms of work place and the personnel working with it. It is aware of the environmental health rules and makes practices to protect nature. The environment is sensitive to veterinary public health and zoonoses. | |
| PLO20 | - | Conceptualize the facts and events related to veterinary services; examine scientific techniques and methods, interpret the results; constructs analysis or methods for problems; provides solutions and / or treatment alternatives according to the data obtained. Follows the legislation that is updated on veterinary services and uses them when necessary. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to the course, presentation of reference books and the course plan, general information on dairy sector in our country and in the world, definition, formation, composition of milk, and the factors effecting its composition | lecture notes | |
| 2 | Safe and hygienic milking, storing of milk, transport to milk processing plants and | lecture notes | |
| 3 | Chemistry of milk (milk fat, protein, sugar, vitamin and minerals, enzymes), its importance in human nutrition | lecture notes | |
| 4 | Microbiology of milk and dairy products, natural flora of milk, contaminants in dairy technology, general microbiology of drinking milk, yogurt, cheese, milk powder and butter | lecture notes | |
| 5 | Infections and intoxications linked to the consumption of dairy products and the contaminants (antibiotics, disinfectants and metallic residues) | lecture notes | |
| 6 | Introduction to milk industry, analyses applied to milk in the plants (clarification, bactofugation, homogenization and standardization), drinking milk technology (pasteurized and UHT milk technology) | lecture notes | |
| 7 | Importance of starter cultures in milk industry, preparation methods of starter cultures, starter culture types, quality defects and bacteriophage. | lecture notes | |
| 8 | Mid-Term Exam | question prepration | |
| 9 | Yogurt technology: fruity yogurt, defects and methods of prevention, quality control, suitability to Turkish Food Codex, ayran and other fermented milk (kefir, koumiz) technologies | lecture notes | |
| 10 | Feta cheese technology, quality defects in feta cheese and prevention methods, quality control, suitability to Turkish Food Codex and standard | lecture notes | |
| 11 | Traditionally produced cheese varieties (Mihalic cheese, Kashar cheese, tulum cheese), quality defects in traditional cheese and prevention methods, suitability to Turkish Food Codex | lecture notes | |
| 12 | Technologies of some famous foreign cheeses (Edam, Gouda, Swiss Emmental, Gruyere, Cheddar, Roquefort, Mozzarella, Camembert and Brie). | lecture notes | |
| 13 | Butter technology; kitchen type and pasteurized (breakfast) butter technology, quality defects in butter and prevention methods, quality control, suitability to Turkish Food Codex | lecture notes | |
| 14 | Dried milk technology: quality defects in powdered milk and prevention methods, quality control of milk powders, suitability to Turkish Food Codex | lecture notes | |
| 15 | Cleaning and disinfection methods in dairy plants, personnel and plant hygiene, disinfectants and their importance used in dairy plants, bacteriological control methods | lecture notes | |
| 16 | Term Exams | question prepration | |
| 17 | Term Exams | question prepration |
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 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 7 | 7 |
| Final Exam | 1 | 18 | 18 |
| Total Workload (Hour) | 111 | ||
| Total Workload / 25 (h) | 4,44 | ||
| ECTS | 4 ECTS | ||