TÜRKÇE
ENGLISH
Information
| Unit | CEYHAN FACULTY OF VETERINARY |
| Veterinary PR. | |
| Code | VET413 |
| Name | Hygiene and Tecknology of Milk |
| Term | 2024-2025 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 |
| Label | VK Vocational Knowledge Courses 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
The aim of this course is to provide students with skills and to be able to apply their knowledge on obtaining healthy and hygienic milk, milk chemistry, milk microbiology, diseases transmitted by milk and its products, foreign substances contaminating milk, production technologies of dairy products, quality control practices, relevant legal regulations and sanitation in dairy enterprises.
Course Content
This course includes the subjects of obtaining healthy and hygienic milk, milk chemistry, milk microbiology, diseases transmitted by milk and its products, foreign substances contaminating milk, production technologies of dairy products, quality control practices, relevant legal regulations and sanitation in dairy enterprises.
Course Precondition
There is no prerequisite for the course
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 | Distinguishes animal species and breeds based on their structural (morphological), functional (physiological, biochemical) and behavioral characteristics and whether they can be consumed for food purposes. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains the sources, physical and chemical properties and preparation of drugs. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Describes the effects and side effects of medications on patients | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the formation mechanisms of animal diseases and their pathological effects on the body. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | It makes efficiency evaluations among animal breeds and, when necessary, carries out selection, hybridization and artificial insemination at a level that can carry out breeding work. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Disposes of dead animal material, tissue samples, medical and chemical waste appropriately in accordance with international, national laws and regulations. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | It determines the correct approach area for the patient by evaluating the examination, operation etc. practices in the clinic according to the topographic anatomy. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Uses biochemical parameters in diagnostic processes by evaluating the information obtained with cause-effect relationships. | |
| PLO09 | Beceriler - Bilişsel, Uygulamalı | Writes prescriptions in accordance with diagnosis and treatment protocols for diseases and poisoning in animals. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Implements necessary measures, including biosecurity, to control infectious diseases. | |
| PLO11 | Beceriler - Bilişsel, Uygulamalı | Performs necropsy to evaluate findings in dead animals, directs tissues to the necessary laboratory according to appropriate storage methods and prepares a report. | |
| PLO12 | Beceriler - Bilişsel, Uygulamalı | Monitors patients in the post-operative process according to the main treatment methods of surgical diseases in animal species. | |
| PLO13 | Beceriler - Bilişsel, Uygulamalı | Applies sedation, anesthesia and pain management methods safely according to animal species. | |
| PLO14 | Beceriler - Bilişsel, Uygulamalı | Correctly applies biosafety principles such as sterilization of clinical and laboratory equipment and clothing. | |
| PLO15 | Beceriler - Bilişsel, Uygulamalı | It regulates the care and feeding protocols according to animal species and supervises the consumption of animal foods produced for human consumption or foods containing animal products in their composition. | 5 |
| PLO16 | Beceriler - Bilişsel, Uygulamalı | Evaluates laboratory results of animal diseases and applies correct diagnosis, prognosis and treatment methods based on the data obtained. | |
| PLO17 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | He/she is conscious of performing his/her profession by being aware of his/her powers and responsibilities. | |
| PLO18 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines scientific techniques and methods according to facts related to veterinary services and takes analysis or methodological responsibility for problems. | |
| PLO19 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | It uses adequate technology in the hygienic production, manufacturing, processing, consumption and sales of food by conducting health control of animal food products produced for human consumption. | 4 |
| PLO20 | Yetkinlikler - Öğrenme Yetkinliği | Lists the methods of producing and using scientific knowledge in his/her professional field. | 3 |
| PLO21 | Yetkinlikler - Öğrenme Yetkinliği | Uses updated legislation regarding veterinary services when necessary. | 2 |
| PLO22 | Yetkinlikler - Öğrenme Yetkinliği | Performs an examination appropriate to the case, applying the contribution of imaging methods to diagnosis and radiation safety in accordance with current regulations. | |
| PLO23 | Yetkinlikler - Öğrenme Yetkinliği | Keeps clinical and patient records using proper and scientific methods. | |
| PLO24 | Yetkinlikler - Öğrenme Yetkinliği | By observing the basic principles of medicine, it develops management methods and appropriate management plans for animal production enterprises. | 5 |
| PLO25 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Implement social projects and plans with social awareness, based on professional skills and authority with a computer usage license, advanced computer software. | |
| PLO26 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Works in cooperation with other colleagues by following the world agenda within the framework of professional ethics and deontology rules. | |
| PLO27 | Yetkinlikler - Alana Özgü Yetkinlik | Produces solutions to field-specific problems in line with scientific data/evidence. | |
| PLO28 | Yetkinlikler - Alana Özgü Yetkinlik | He/she has the ethical values of the veterinary profession and defends these values. | 1 |
| PLO29 | Yetkinlikler - Alana Özgü Yetkinlik | Takes appropriate precautions by clinically recognizing zoonosis and notifiable diseases. | 1 |
| PLO30 | Yetkinlikler - Alana Özgü Yetkinlik | Determines the methods of diagnosis, prevention, treatment and operation of diseases in different animal species. | |
| PLO31 | Yetkinlikler - Alana Özgü Yetkinlik | In emergency cases, intervenes in all animals and applies first aid methods. | |
| PLO32 | Yetkinlikler - Alana Özgü Yetkinlik | Makes judgments on animal husbandry principles and breeding by assessing the physical condition, welfare and rearing conditions of domestic animals, communicating appropriately with animal owners and colleagues. | |
| PLO33 | Yetkinlikler - Alana Özgü Yetkinlik | Independently interprets articles and presentations published in other scientific fields related to Veterinary Medicine to maintain professional development and skills. | 2 |
| PLO34 | Yetkinlikler - Alana Özgü Yetkinlik | When necessary, euthanizes animals using appropriate methods and respecting the feelings of animal owners. | |
| PLO35 | Yetkinlikler - Alana Özgü Yetkinlik | By mastering the concepts of occupational safety in terms of the workplace and the personnel working with it, they have the competence to apply and defend it. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to the course, dairy industry in the world and in our country, definition of milk, its formation, composition of milk and factors affecting the composition of milk. | no pre-preparation | Öğretim Yöntemleri: Anlatım |
| 2 | Safe and hygienic milking, storing of milk, transport to milk processing plants and | Reading lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Chemistry of milk (milk fat, protein, sugar, vitamin and minerals, enzymes), its importance in human nutrition | Reading textbooks | Öğretim Yöntemleri: Anlatım, Tartışma |
| 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 | Doing internet research | Öğretim Yöntemleri: Tartışma, Anlatım, Beyin Fırtınası |
| 5 | Infections and intoxications linked to the consumption of dairy products and the contaminants (antibiotics, disinfectants and metallic residues) | Reading lecture notes, Watching videos | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Örnek Olay |
| 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) | Reading textbooks | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Alıştırma ve Uygulama |
| 7 | Importance of starter cultures in milk industry, preparation methods of starter cultures, starter culture types, quality defects and bacteriophage. | Reading lecture notes | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 8 | Mid-Term Exam | Exam preparation | 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 | Doing online research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Örnek Olay |
| 10 | Feta cheese technology, quality defects in feta cheese and prevention methods, quality control, suitability to Turkish Food Codex and standard | Reading textbooks | Öğretim Yöntemleri: Anlatım, Tartışma, Benzetim |
| 11 | Traditionally produced cheese varieties (Mihalic cheese, Kashar cheese, tulum cheese), quality defects in traditional cheese and prevention methods, suitability to Turkish Food Codex | Reading textbooks, watching videos | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap, Deney / Laboratuvar |
| 12 | Technologies of some famous foreign cheeses (Edam, Gouda, Swiss Emmental, Gruyere, Cheddar, Roquefort, Mozzarella, Camembert and Brie). | Reviewing slides | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 13 | Butter technology; kitchen type and pasteurized (breakfast) butter technology, quality defects in butter and prevention methods, quality control, suitability to Turkish Food Codex | Reading textbooks, doing internet research | Öğretim Yöntemleri: Anlatım, Gösteri, 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 | Reading course book | Öğretim Yöntemleri: Anlatım, Gösteri, 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 | Doing internet research | Öğretim Yöntemleri: Tartışma, Anlatım, Beyin Fırtınası |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||