TÜRKÇE
ENGLISH
Information
| Code | VET413 |
| Name | Hygiene and Tecknology of Milk |
| Term | 2022-2023 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-1 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. HATİCE YAZGAN |
| Course Instructor |
Doç. Dr. DİLEK SAY
(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
None
Resources
Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560.
Notes
Metin, M. 1998. Milk Technology. Composition and processing of milk. Ege University Press, Bornova, Izmir.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the chemical composition of milk and the factors affecting its composition |
| LO02 | Explain the milk borne diseases and prevention strategies |
| LO03 | Interpret milk and dairy products by taking into account the relevant legal obligations. |
| LO04 | Provide solutions to problems in the company |
| LO05 | Prepare hygiene programs in plants, taking into account healthy and hygienic production issues |
| LO06 | Implement the HACCP system for milk and dairy products |
| LO07 | List the pre-treatments applied to milk |
| LO08 | Explain cheese production and cheese types |
| LO09 | Explain the production of fermented milk products (yogurt, ayran, kefir, kumiss) |
| LO10 | Explains ice cream, butter and milk powder production technologies |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Learns animal species and breeds, recognizes structural, functional and behavioral characteristics (anatomical, histological, physiological, biochemical, etc.). | |
| PLO02 | Bilgi - Kuramsal, Olgusal | 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. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Determine the diagnosis and treatment protocols of diseases. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Learns basic information about chemical and biological substances to be used for prevention and treatment of diseases and their production technologies. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Evaluates the efficiency of animal breeds. Learns the level of animal breeding. Able to manage an animal selection, hybridization and artificial insemination program. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Makes the most appropriate management planning for livestock enterprises. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Has knowledge about animal rights and animal owner rights. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Has sufficient technology knowledge about hygienic production, production, presentation and sales of animal foods produced for human consumption and / or products of animal products. | 5 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Learns national and international laws and regulations related to veterinary medicine. | 4 |
| PLO10 | Bilgi - Kuramsal, Olgusal | 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. | 5 |
| PLO11 | Bilgi - Kuramsal, Olgusal | 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 | Bilgi - Kuramsal, Olgusal | 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 | Bilgi - Kuramsal, Olgusal | Inspects the production of animal foods and products of animal origin which produced for human consumption and performs health control of the final foodstuffs. | 5 |
| PLO14 | Bilgi - Kuramsal, Olgusal | 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. | 4 |
| PLO15 | Bilgi - Kuramsal, Olgusal | 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. | 4 |
| PLO16 | Beceriler - Bilişsel, Uygulamalı | 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. | 5 |
| PLO17 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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. | 5 |
| PLO18 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Öğrenme Yetkinliği | 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. | 3 |
| PLO20 | Yetkinlikler - Öğrenme Yetkinliği | 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. | 3 |
| PLO21 | Bilgi - Kuramsal, Olgusal | Evaluate the physiological and physiopathological conditions of animals conceptually and factually. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Evaluates the laboratory results (hematological, biochemical, EKG, EEG, EMG, etc.) of animal diseases and applies correct diagnosis, diagnosis and treatment methods based on the data obtained. |
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 | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Safe and hygienic milking, storing of milk, transport to milk processing plants and | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Chemistry of milk (milk fat, protein, sugar, vitamin and minerals, enzymes), its importance in human nutrition | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 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 | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Infections and intoxications linked to the consumption of dairy products and the contaminants (antibiotics, disinfectants and metallic residues) | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 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) | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Importance of starter cultures in milk industry, preparation methods of starter cultures, starter culture types, quality defects and bacteriophage. | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Ölçme Yöntemleri: Yazılı Sınav |
| 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 | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Feta cheese technology, quality defects in feta cheese and prevention methods, quality control, suitability to Turkish Food Codex and standard | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösteri |
| 11 | Traditionally produced cheese varieties (Mihalic cheese, Kashar cheese, tulum cheese), quality defects in traditional cheese and prevention methods, suitability to Turkish Food Codex | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Technologies of some famous foreign cheeses (Edam, Gouda, Swiss Emmental, Gruyere, Cheddar, Roquefort, Mozzarella, Camembert and Brie). | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 13 | Butter technology; kitchen type and pasteurized (breakfast) butter technology, quality defects in butter and prevention methods, quality control, suitability to Turkish Food Codex | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Ice cream, milk powder: quality defects in ice cream and milk powder and prevention methods, quality control of ice cream and milk powders, suitability to Turkish Food Codex | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Cleaning and disinfection methods in dairy plants, personnel and plant hygiene, disinfectants and their importance used in dairy plants, bacteriological control methods | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 16 | Term Exams | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560No:1560 | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Yetişmeyen, A (Editor). 2013. Milk Technology. Ankara University, Faculty of Agriculture, Publications No: 1560 | 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 | 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 | ||