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Information
| Code | GM584 |
| Name | Fermented 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. NURAY GÜZELER |
Course Goal / Objective
To learn the origins of fermented milk products, production of yoghurt, kefir, kumiss and other fermented milk products, culture preparation for fermented milk products, changes during fermentation, quality control in fermented milk products.
Course Content
Origin of fermented dairy products, production of yoghurt, kefir, kımız and other fermented dairy products, culture preparation for fermented dairy products, changes during fermentation, quality control in fermented dairy products.
Course Precondition
None
Resources
Erkman, O., Ereni H. ve Sağlam, H. Fermente Ürünler Teknolojisi ve Mikrobiyolojisi. 2020. Nobel Akademik Yayıncılık.
Notes
Üçüncü, M. Süt ve Mamülleri Teknolojisi. 2021. Sidas Yayıncılık
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows microorganisms used in fermented dairy products. |
| LO02 | Knows the production processes of fermented dairy products. |
| LO03 | Knows the quality properties of fermented dairy products. |
| LO04 | Knows traditional fermented dairy products in Turkey and in the world. |
| LO05 | Knows the analysis of fermented dairy products. |
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. | |
| 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 | Origin of fermented dairy products in the world, probiotic and prebiotic concepts | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Yoghurt production | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Yoghurt characteristics | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Fruity and flavored yogurt production and properties | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Production of Ayran | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Ayran characteristics | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Kefir production | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related course notes and books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Kefir characteristics | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Kımız production and characteristics | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Acidophilus milk, biogarde and other probiotic fermented milk products in the world | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Changes during incubation | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Starter culture types and properties | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Quality control in fermented milk products | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Analyzes in fermented dairy products | Related course notes and books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Related course notes and books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related course notes and 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 | ||