TÜRKÇE
ENGLISH
Information
| Code | BT025 |
| Name | Milk and Dairy Products Biotechnology |
| 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. OYA BERKAY KARACA |
| Course Instructor |
1 |
Course Goal / Objective
The objectives of the course are to make students understand the physical, chemical and microbiological properties and the manufacturing processes of milk and the dairy products.
Course Content
The composition and properties of milk, starter cultures and enzymes in milk industry, natural antimicrobial systems in milk, the basis of biotechnological processes used in the processing of dairy products in dairy industry, basis and production flow diagrams (drinking milk, yoghurt, cheese, butter, ice cream, darkened and dried milk products technologies, accelerating cheese ripening and methods, fermented and probiotic milk beverages, methods of processing whey and their usage in dairy industry.
Course Precondition
None
Resources
Kınık, Ö., Uysal, H., Akalın, S., Karagözlü, C. 2007. Süt ve Süt Ürünleri Teknolojisi . E.Ü.Z.F. Basılmamış Ders Notları, Bornova/İzmir. Modern Dairy Technology: Advances in Milk Products
Notes
YARDIMCI KİTAPLAR: 1. Metin,M.1998.Süt teknolojisi.Ege Üni.Mühendislik Fakültesi yayınları No:33 İzmir 2. Yetişmeyen A.1997 Süt Teknolojisi. Ankara Üni.Ziraat Fakültesi Yayın No:1482 Ankara 3. Üçüncü M.2002.Süt Teknolojisi. Ege Üni.Mühendislik Fakültesi yayınları No:32 İzmir
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the properties and the importance of raw material. |
| LO02 | Explains the technological processes and equipments used in dairy technology. |
| LO03 | Define knowledge about the starter culture, enzymes and additives in dairy technology. |
| LO04 | Describe manufacturing technology of milk, fermented milk products, cheese, butter and ice cream etc. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods. | 4 |
| PLO02 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | 2 |
| PLO04 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. | 2 |
| PLO05 | Yetkinlikler - Öğrenme Yetkinliği | To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. | |
| PLO06 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | |
| PLO07 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 3 |
| PLO08 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO10 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | General information about the composition and properties of milk | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Starter cultures and enzymes used in dairy industry | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Natural antimicrobial systems in milk (lactoferrin, lactoperoxidase, lysozyme) and its use in dairy industry | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Beyin Fırtınası, Anlatım |
| 4 | Drinking milk technology (The effects of heat treatment on the composition, chemical, biochemical and microbiological qualities of milk, properties of pasteurized and sterilized milk, aseptic filling systems, aseptic packaging) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Fermented Products Production Technology: Yogurt technology (automation and mechanization in yoghurt production: standardization of milk to be processed in yoghurt, homogenization, heat treatment, fermentation, culture use and properties, yoghurt gel formation mechanism and yoghurt biochemistry, acetaldehyde formation) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Fermented Products Production Technology: Ayran, Kefir, Kımız | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Cheese technology: Basic cheese manufacturing steps (heat treatment, casein and clotting, milk, cheese starter cultures, filtration, pressing, salting, packaging, storage, cheese ripening) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Cheese technology (foreign-type cheeses, pastry-filata-type cheeses, melting cheeses, cheeses coagulated with organic acids, traditional cheese varieties) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Acceleration of cheese ripening and methods (increase maturation temperature, enzyme and culture addition, cheese slurry system, high pressure application) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Butter technology (pasteurization, physical and biological maturation, salting methods, malachse, packaging, preservation) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Condensed milk products technology (sugar-free and sweetened evapore milk production, recombinant evapore milk, other concentrated dairy products) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Anlatım |
| 13 | Dried milk products technology: Milk powder, whey powder, casein products, lactose production, drying techniques, packaging, storage and properties | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Ice cream technology (preparation of ice cream mix, heat treatment, homogenization, ripening, freezing process, overrun in ice cream, packaging and hardening) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Tartışma, Soru-Cevap, Anlatım |
| 15 | Whey technology (whey, whey powder and whey proteins) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri |
| 16 | Term Exams | Prepare for Exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepare for Exam | 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 | ||