TÜRKÇE
ENGLISH
Information
| Code | GM677 |
| Name | The Key Knowledge in Production of Basic Dairy Products |
| 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 | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET GÜVEN |
Course Goal / Objective
To know the parameters that determine the product properties in the basic processes used in the production of classic dairy products such as cheese, drinking milk and butter.
Course Content
In the production of classic dairy products such as cheese, drinking milk, butter, key information required for quality production, standardization and yield determination in production stages and theoretical and practical calculations to ensure maximum efficiency.
Course Precondition
None
Resources
Sienkiewicz, T. ve Yetişemiyen A. Temel Süt Ürünleri Üretiminde Anahtar Bilgiler. 2009. Sim Matbaacılık.
Notes
Üçüncü, M. Süt ve Mamülleri Teknolojisi. 2010. Sidas Yayıncılık.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the effects of production criteria on the composition and properties of cheese |
| LO02 | Knows the production of butter and milk oil based products |
| LO03 | Knows the production of konsended and dried milk products |
| LO04 | Know production of milk protein products |
| LO05 | Knows the key information required for quality production, standardization in production stages and determining efficiency and theoretical and practical calculations to ensure maximum efficiency. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 5 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | 4 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | 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 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | 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 | Introduction to Key Knowledge in Basic Dairy Production | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | The effects of production criteria on the composition and properties of cheese | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Production of rennet cheese | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Production of fresh cheese | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Butter production | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Cream processing and churning | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Continuous butter production | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Pasteurized drinking milk production | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | UHT and sterilized drinking milk production | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Production of thickened and dried milk products | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Quality control in thickened and dried dairy products | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Acid and rennet casein production | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Production of caseinate | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Serum protein production | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Related books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related books | 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 | ||