TÜRKÇE
ENGLISH
Information
| Code | GM0040 |
| Name | Liquid Milk Technology |
| Term | 2024-2025 Academic Year |
| Term | Spring |
| 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 Instructor |
1 |
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 | ||