BTE0014 Utilization of Milk and Dairy Products Wastes by Biotechnological Methods

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

Information

Code BTE0014
Name Utilization of Milk and Dairy Products Wastes by Biotechnological Methods
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 İngilizce
Level Doktora Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator


Course Goal / Objective

The aim of this course is to give information about methods of evaluation of by products/ wastes in dairy products

Course Content

The course focuses on the nutritional characteristics of byproducts and waste treatment technologies. The course contains milk processing wastes and emerging in terms of environmental pollution problems, the situation in the dairy waste in the world and Turkey, cheese, butter, milk and yogurt technology byproducts, evaluation forms, uses, environmental effects, effects on human and animal nutrition, dairy General characteristics of the wastes and nutritional values, pollution control, pollution parameters, recommendations for reducing waste constitute.

Course Precondition

Non

Resources

Robinson, R.K. Modern Dairy Technology, Elsevier Applied Science Publishers, London, p.438 Kessler, H.G. Food Engineering and Dairy Technology, Publishing House Verlag A Kessler, London, p.618.

Notes

Kosikowski, F.V., Mistry, V.V. Cheese and Fermented Milk Foods, Published by F.V. Kosikowski, L.L.C. Edwards Brothers, Inc., Michigan, p.728. Whey, Proceedings of Second International Whey Conference, International Dairy Federation, Chicago, p.367.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Describes dairy byproducts/wastes
LO02 Explains the importance of dairy wastes in terms of environmental pollution.
LO03 Counts the types of dairy wastes
LO04 Explains general information about the utilization methods of dairy wastes.
LO05 Explain the composition and properties of cheese and butter technology wastes.
LO06 Describes the composition, production method and utilization of whey, whey powder and whey proteins.
LO07 Describes the composition and utliziation methods of boiling water in cheese technology.
LO08 Describes the utilization methods of butter production wastes (skim milk, Ayran).
LO09 Explains wastewater sources, composition and utilization in drinking milk and yogurt technology.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Develop and deepen the current and advanced knowledge in the field with original thought and / or research at the level of expertise based on the qualifications of the graduate and reach the original definitions that will bring innovation to the field.
PLO02 Bilgi - Kuramsal, Olgusal Understands the interdisciplinary interaction of the field; it achieves original results using knowledge requiring expertise in analysis, synthesis and evaluation of new and complex ideas. 3
PLO03 Beceriler - Bilişsel, Uygulamalı Evaluates, uses and transfers new information in the field with a systematic approach. 4
PLO04 Beceriler - Bilişsel, Uygulamalı Makes critical analysis, synthesis and evaluation of new and complex thoughts. 3
PLO05 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Makes leadership in environments that require the analysis of original and interdisciplinary problems.
PLO06 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği It extends the limits of knowledge in its field by publishing at least one scientific article in its field in national and / or international refereed journals and / or producing or interpreting an original work.
PLO07 Yetkinlikler - Öğrenme Yetkinliği Develops new ideas and methods related to the field by using high level mental processes such as creative and critical thinking, problem solving and decision making.
PLO08 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.
PLO09 Yetkinlikler - Alana Özgü Yetkinlik Conducts scientific research in national and international scientific research groups.
PLO10 Yetkinlikler - Alana Özgü Yetkinlik Establishes functional interaction by using strategic decision making processes in solving problems encountered in the field.


Week Plan

Week Topic Preparation Methods
1 General information about types, importance and utilization of dairy byproducts/waste (milk, whey, buttermilk, butter washing water, milk powder wastes, brine solutions, CIP systems, chemicals used in cleaning, separator sludge and motor oils). Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Soru-Cevap, Anlatım, Tartışma
2 Solutions and problems caused by dairy waste in terms of environmental pollution. Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Soru-Cevap, Anlatım
3 Cheese wastes - Whey types (sweet and acid whey), their composition, transition rates of milk components to cheese and whey. Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Anlatım, Tartışma, Soru-Cevap
4 General properties of whey proteins: α-lactalbumin, β-lactoglobulin, bovine serum albumin, immunoglobulins, lactoferrin, glycomacropeptide, lactoperoxidase, bioactive peptides; functional, biological and nutritional properties of whey proteins. Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Soru-Cevap, Anlatım, Tartışma
5 Utilization methods of whey: production of cheese from whey (Lor, Ricotta, Mysost and Swedish cheeses) and condensed whey. Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
6 Utilization methods of whey: lactic acid production Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Soru-Cevap, Anlatım, Tartışma
7 Utilization methods of whey: lactose production 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 Reading textbooks and lecture notes Ölçme Yöntemleri:
Yazılı Sınav
9 Utilization methods of whey: alcoholic and non-whey drinks production technologies Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Soru-Cevap, Anlatım
10 Utilization methods of whey: production of whey powder Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Anlatım, Tartışma
11 Utilization methods of whey proteins (whey protein concentrates-WPCs, whey protein isolates-WPIs). Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Anlatım, Soru-Cevap
12 Other ways of whey utilization and usage areas of products. Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma
13 Cheese waste-boiled water, composition and evaluation. Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Soru-Cevap, Anlatım
14 Butter wastes (skimmed milk, buttermilk) and utilization methods (Fresh cheese, dryed yoghurt, çökelek cheese and beverage production). Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Tartışma, Soru-Cevap, Anlatım
15 Composition, utilization and wastewater sources in drinking milk and yogurt technology. Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions Öğretim Yöntemleri:
Soru-Cevap, Tartışma, Anlatım
16 Term Exams Reading textbooks and lecture notes Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Reading textbooks and 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 05:06