GM0040 Liquid Milk Technology

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code GM0040
Name Liquid Milk Technology
Term 2024-2025 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


Course Goal / Objective

To learn the status and importance of drinking milk in our country and in the world, the properties of raw milk to be processed into drinking milk, the cleaning of milk and standardization of milk fat, pasteurized milk production technology, sterilization types and UHT milk production technology, changes in the composition of milk during processing and storage.

Course Content

Status and importance of drinking milk in our country and in the world, properties of raw milk to be processed into drinking milk, cleaning of milk and standardization of milk fat, pasteurized milk production technology, sterilization types and UHT milk production technology, changes in milk composition during processing and storage of drinking milk.

Course Precondition

None

Resources

Üçüncü, M. Süt ve Mamülleri Teknolojisi. 2021. Sidas Yayıncılık

Notes

Course material prepared by the lecturer.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Knows the properties of raw milk to be processed into drinking milk.
LO02 Knows the pre-processes to be applied to milk in the production of drinking milk.
LO03 Knows pasteurized milk production technology.
LO04 Knows sterilized and UHT milk production technology.
LO05 Knows the changes in drinking milk during storage.


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. 4
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.
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. 4
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 Status of drinking milk in the world and in Turkey Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
2 Street dairy and boiled milk Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
3 Properties of raw milk to be processed into drinking milk Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
4 Technical processes applied to milk, clarification, bactofugation,standardization Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
5 Pasteurized milk production technique Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
6 Legislation on pasteurized milk Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
7 Sterilized milk production technique Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
8 Mid-Term Exam Related lecture notes Ölçme Yöntemleri:
Yazılı Sınav
9 Legislation on sterilized milk Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
10 UHT milk production and properties Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
11 Legislation on UHT milk Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
12 Effect of temperature on milk Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
13 Changes in drinking milk during storage Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
14 Drinking milk quality control Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
15 Drinking milk quality control during storage Related lecture notes Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Related lecture notes Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Related lecture notes 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

Update Time: 14.05.2024 09:58