TÜRKÇE
ENGLISH
Information
| Code | GM425 |
| Name | Milk Processing Technology |
| Term | 2024-2025 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET GÜVEN |
| Course Instructor |
Prof. Dr. NURAY GÜZELER
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to provide the students with information on milk technology and to provide a solid basis for the basic concepts and principles of technology.
Course Content
The history of dairy, the development of dairy. World dairy, Turkey dairy. General composition of tobacco, milk fat, lactose, nitrogenous substances, minerals, vitamins. Cigarette enzymes, gases in the milk and other substances, microorganisms in the milk. Some factors affecting the physical properties of the cigarette, the amount, composition and quality of the cigarette. Preparing to be processed, drinking milk. Condensed milk, milk powder, cheese technology. Fermented dairy products, butter and sardines, ice cream. Dairy waste, special dairy products, traditional dairy products.
Course Precondition
None
Resources
Üçüncü, M. Süt ve Mamülleri Teknolojisi. 2010. Sidas Yayıncılık., Metin M. Süt Teknolojisi Sütün Bileşimi ve İşlenmesi. 2010. Ege Üniversitesi Yayınları., Kırdar, S.S. Süt ve Ürünlerinde Laboratuvar Uygulamaları Analiz Yöntemleri. 2019. Sidas Yayıncılık.
Notes
Sienkiewicz, T. ve Yetişemiyen A. Temel Süt Ürünleri Üretiminde Anahtar Bilgiler. 2009. Sim Matbaacılık.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows physical, chemical and sensory properties of milk |
| LO02 | Knows the production of dairy products |
| LO03 | Knows how to evaluate dairy waste |
| LO04 | Knows special milk products |
| LO05 | Knows the current situation, problems and solution proposals in the world and in Turkey within the scope of dairy technology. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 3 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | History of milk production, development of milk production | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | World Milk, Turkey Milk | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | General composition of milk, milk fat | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Lactose, nitrogenous substances, minerals, vitamins | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Milk enzymes, milk gases and other substances, microorganisms found in milk | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Physical properties of the milk, some factors affecting the quantity, composition and quality of the pods | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Preparing for processing, drinking milk | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Related topics in the Milk Technology book | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Condensed milk, milk powder | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 10 | Cheese technology | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Fermented dairy products | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Butter and ice cream | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 13 | Dairy waste | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Special dairy products | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 15 | Traditional dairy products | Related topics in the Milk Technology book | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 16 | Term Exams | Related topics in the Milk Technology book | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related topics in the Milk Technology book | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 125 | ||
| Total Workload / 25 (h) | 5,00 | ||
| ECTS | 5 ECTS | ||