TÜRKÇE
ENGLISH
Information
| Code | ZO629 |
| Name | Healthy and Quality Milk Production in Dairy |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| 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. SERAP GÖNCÜ |
| Course Instructor |
Prof. Dr. SERAP GÖNCÜ
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To inform the students of the Department of Animal Science about healthy and high quality milk production in dairy cattle breeding
Course Content
In dairy cattle breeding, healthy and quality milk definition, characteristics, depending on the cow, depending on the environment and depending on the type of production factors that affect the quality are given.
Course Precondition
be related to livestock in some way
Resources
GÖNCÜ S.2021. SIĞIRCILIK. Akademisyen, Ankara, 2020
Notes
GÖNCÜ S.2021. SIĞIRCILIK. Akademisyen, Ankara, 2020
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | to learn healthy and quality milk definition |
| LO02 | To learn healthy and quality milk production in dairy cattle |
| LO03 | To learn animal factor for quality milk production in dairy cattle |
| LO04 | To learn healthy and quality milk production components in animal factors |
| LO05 | To learn environmental factor for quality milk production in dairy cattle |
| LO06 | Süt sığırcılığında üretim şekline bağlı faktörleri öğrenir |
| LO07 | to learn to milk quality factors at farm level and deteröine crtik level |
| LO08 | to learn to milk quality factors at farm level |
| LO09 | to learn topics to be considered in order to obtain quality and healthy milk |
| LO10 | to learn topics to be considered in order to obtain quality and healthy milk and production level condition eveluations. |
| LO11 | to learn factors affecting healthy milk production in Turkish animal husbandry |
| LO12 | to learn cow and barn hygiene scoring |
| LO13 | to learn factors affecting healthy milk production in animal husbandry |
| LO14 | to learn milk quality criteria and maniplating way |
| LO15 | to learn milk quality criteria |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | After undergraduate education, increases knowledge in one of the fields of animal breeding and breeding, feeds and animal nutrition, biometrics and genetics. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interaction between different disciplines | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to develop strategic approaches and produce regional, national or international solutions for the field of animal science | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Zootekni bilimindeki verileri kullanarak bilimsel yöntemlerle bilgiyi geliştirebilme, bilimsel, toplumsal ve etik sorumluluk bilinci ile bu bilgileri kullanabilme becerisini kazanır | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gains the ability to use and develop information technologies with computer software and hardware knowledge required by the field of animal science. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains the ability to convey their own studies or current developments in the field of animal science to groups in the field or other fields of science, verbally and visually. | 3 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to evaluate the quality processes of animal products | 3 |
| PLO08 | Bilgi - Kuramsal, Olgusal | Gains the ability to keep animal production dynamic in accordance with changing economic and social conditions. | 1 |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the ability to follow national and international current issues, to follow developments in lifelong learning, science and technology, to constantly renew themselves and to transfer innovations to animal production. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Absorbs the relationship between animal products and human health and community welfare | 2 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Risk factors that determine the healthy milk production in livestock | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Anlatım |
| 2 | The position of the enterprise and the effect of the layout plan on milk quality | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Anlatım |
| 3 | Impact of herd health protection practices on milk quality | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Anlatım |
| 4 | The effect of animal welfare on milk quality | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Anlatım |
| 5 | Effects of seasonal and climatic effects on milk quality | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Soru-Cevap |
| 6 | The effect of feed and water resources on milk quality in animal husbandry | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Anlatım |
| 7 | Evaluation of waste generated in animal production | Sources given by lecturer and searching in web | Yöntem Seçilmemiş |
| 8 | Mid-Term Exam | Sources given by lecturer and searching in web | Ölçme Yöntemleri: Ödev |
| 9 | The effect of hygiene practices on milk quality in dairy farms | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Anlatım |
| 10 | The importance of staff and visitor control | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Anlatım |
| 11 | The importance of record keeping and evaluation in enterprises | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Anlatım |
| 12 | Potential effects of herd administrative practices on milk production | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Tartışma |
| 13 | Conditions that change the viscosity of milk | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Soru-Cevap |
| 14 | Components affecting milk quality and health | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Soru-Cevap |
| 15 | The importance of milk serum proteins | Sources given by lecturer and searching in web | Öğretim Yöntemleri: Soru-Cevap |
| 16 | Term Exams | Sources given by lecturer and searching in web | Ölçme Yöntemleri: Sözlü Sınav |
| 17 | Term Exams | Sources given by lecturer and searching in web | 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 | 18 | 18 |
| Final Exam | 1 | 20 | 20 |
| Total Workload (Hour) | 150 | ||
| Total Workload / 25 (h) | 6,00 | ||
| ECTS | 6 ECTS | ||