TÜRKÇE
ENGLISH
Information
| Code | BTE0014 |
| Name | Utilization of Milk and Dairy Products Wastes by Biotechnological Methods |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator |
Course Goal / Objective
The aim of this course is to give information about methods of evaluation of by products/ wastes in dairy products
Course Content
The course focuses on the nutritional characteristics of byproducts and waste treatment technologies. The course contains milk processing wastes and emerging in terms of environmental pollution problems, the situation in the dairy waste in the world and Turkey, cheese, butter, milk and yogurt technology byproducts, evaluation forms, uses, environmental effects, effects on human and animal nutrition, dairy General characteristics of the wastes and nutritional values, pollution control, pollution parameters, recommendations for reducing waste constitute.
Course Precondition
Non
Resources
Robinson, R.K. Modern Dairy Technology, Elsevier Applied Science Publishers, London, p.438 Kessler, H.G. Food Engineering and Dairy Technology, Publishing House Verlag A Kessler, London, p.618.
Notes
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. Whey, Proceedings of Second International Whey Conference, International Dairy Federation, Chicago, p.367.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Describes dairy byproducts/wastes |
| LO02 | Explains the importance of dairy wastes in terms of environmental pollution. |
| LO03 | Counts the types of dairy wastes |
| LO04 | Explains general information about the utilization methods of dairy wastes. |
| LO05 | Explain the composition and properties of cheese and butter technology wastes. |
| LO06 | Describes the composition, production method and utilization of whey, whey powder and whey proteins. |
| LO07 | Describes the composition and utliziation methods of boiling water in cheese technology. |
| LO08 | Describes the utilization methods of butter production wastes (skim milk, Ayran). |
| LO09 | Explains wastewater sources, composition and utilization in drinking milk and yogurt technology. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen the current and advanced knowledge in the field with original thought and / or research at the level of expertise based on the qualifications of the graduate and reach the original definitions that will bring innovation to the field. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction of the field; it achieves original results using knowledge requiring expertise in analysis, synthesis and evaluation of new and complex ideas. | 3 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Evaluates, uses and transfers new information in the field with a systematic approach. | 4 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Makes critical analysis, synthesis and evaluation of new and complex thoughts. | 3 |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Makes leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | It extends the limits of knowledge in its field by publishing at least one scientific article in its field in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Develops new ideas and methods related to the field by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO08 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. | |
| PLO09 | Yetkinlikler - Alana Özgü Yetkinlik | Conducts scientific research in national and international scientific research groups. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision making processes in solving problems encountered in the field. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | General information about types, importance and utilization of dairy byproducts/waste (milk, whey, buttermilk, butter washing water, milk powder wastes, brine solutions, CIP systems, chemicals used in cleaning, separator sludge and motor oils). | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 2 | Solutions and problems caused by dairy waste in terms of environmental pollution. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 3 | Cheese wastes - Whey types (sweet and acid whey), their composition, transition rates of milk components to cheese and whey. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap |
| 4 | General properties of whey proteins: α-lactalbumin, β-lactoglobulin, bovine serum albumin, immunoglobulins, lactoferrin, glycomacropeptide, lactoperoxidase, bioactive peptides; functional, biological and nutritional properties of whey proteins. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 5 | Utilization methods of whey: production of cheese from whey (Lor, Ricotta, Mysost and Swedish cheeses) and condensed whey. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Utilization methods of whey: lactic acid production | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 7 | Utilization methods of whey: lactose production | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Reading textbooks and lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Utilization methods of whey: alcoholic and non-whey drinks production technologies | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 10 | Utilization methods of whey: production of whey powder | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Utilization methods of whey proteins (whey protein concentrates-WPCs, whey protein isolates-WPIs). | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Other ways of whey utilization and usage areas of products. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Cheese waste-boiled water, composition and evaluation. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 14 | Butter wastes (skimmed milk, buttermilk) and utilization methods (Fresh cheese, dryed yoghurt, çökelek cheese and beverage production). | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Tartışma, Soru-Cevap, Anlatım |
| 15 | Composition, utilization and wastewater sources in drinking milk and yogurt technology. | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 16 | Term Exams | Reading textbooks and lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Reading textbooks and lecture notes | 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 | ||