TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF ENGINEERING |
| FOOD ENGINEERING PR. | |
| Code | GM431 |
| Name | Milk Processing Technology |
| Term | 2026-2027 Academic Year |
| Semester | 7. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Uygulamalı Ders |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURAY GÜZELER |
| Course Instructor |
Prof. Dr. NURAY GÜZELER
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To teach the physicochemical, and microbiological properties of milk, To provide understanding of milk and dairy processing principles, To introduce industrial milk processing technologies and equipment, To raise awareness of food safety, quality control, and regulations, To develop students’ ability to analyze and solve problems in the dairy industry
Course Content
Composition and properties of milk, Milk production and hygienic milking practices, Milk collection, transportation, and storage, Quality criteria and analytical methods in milk, Heat treatments (pasteurization, sterilization, UHT), Homogenization and membrane technologies, Drinking milk production, Fermented dairy products (yogurt, kefir, etc.), Cheese technology, Butter and cream production, Milk powder and concentrated milk production, Equipment used in dairy industry, Quality control in milk and dairy products, Food safety and regulations, Waste management and sustainability
Course Precondition
There are no prerequisites for the course
Resources
Üçüncü, M. Süt ve Mamülleri Teknolojisi. 2010. Sidas Yayıncılık., Metin M. Süt Teknolojisi Sütün Bileşimi ve İşlenmesi. 2010. Ege Üniversitesi Yayınları., Kırdar, S.S. Süt ve Ürünlerinde Laboratuvar Uygulamaları Analiz Yöntemleri. 2019. Sidas Yayıncılık.
Notes
Sienkiewicz, T. ve Yetişemiyen A. Temel Süt Ürünleri Üretiminde Anahtar Bilgiler. 2009. Sim Matbaacılık.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the composition and fundamental properties of milk |
| LO02 | Understand the basic principles of milk processing technologies |
| LO03 | Evaluate the effects of heat treatments on milk |
| LO04 | Describe production processes of various dairy products |
| LO05 | Identify dairy processing equipment and their working principles |
| LO06 | Apply and interpret quality control methods |
| LO07 | Explain hygiene and sanitation requirements in dairy processing |
| LO08 | Interpret food safety regulations and legislation |
| LO09 | Analyze problems encountered in dairy production processes |
| LO10 | Evaluate sustainable approaches in milk processing |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Have sufficient knowledge in the fields of basic sciences (mathematics / science) and food engineering and the ability to use theoretical and applied knowledge in these areas in complex engineering problems. | 3 |
| PLO01 | - | ||
| PLO02 | Bilgi - Kuramsal, Olgusal | Identifies, defines and solves complex engineering problems in applications in the fields of food engineering and technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Gains the ability to apply a complex system or process related to food products and production components using modern design methods under certain constraints and conditions. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Choosing and using modern technical tools necessary for analysis and solution of complex problems encountered in food engineering and technology applications; For this purpose, he/she uses information technologies. | 2 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Gaining laboratory skills for the analysis and solution of complex problems in the field of food engineering, designing an experiment, conducting an experiment, collecting data, analyzing and interpreting the results. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Takes responsibility individually and as a team member to solve problems encountered in food engineering applications. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Gains the ability to communicate verbally and in writing in Turkish / English related to the field of food engineering, to write reports, to prepare design and production reports, to present effectively and to use communication technologies. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Recognizing the necessity of lifelong learning and constantly improving himself/herself in the field of food engineering. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Gains the awareness of food legislation and management systems and professional ethics. | |
| PLO10 | Bilgi - Kuramsal, Olgusal | Using the knowledge of project design and management, he/she attempts to develop and realize new ideas about food engineering applications; have information about sustainability. | |
| PLO11 | Bilgi - Kuramsal, Olgusal | Has awareness about the effects and legal consequences of engineering practices related to food safety and quality on consumer health and environmental safety within the framework of national and international legal regulations. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to the course Importance of the dairy sector Definition and general properties of milk | Research on the importance of the dairy sector, Review of milk production data in the world and Türkiye | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Chemical composition of milk (water, proteins, fat, lactose, minerals) | Research on the main components of milk | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Physicochemical and microbiological properties of milk | Review of physical properties of milk, Research on microorganisms found in milk | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Milk production and hygienic milking From farm to processing plant | Research on milk production stages, Review of hygienic milking practices | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Milk collection, transportation, and storage Cold chain | Research on the cold chain concept in milk, Review of factors affecting quality during transportation and storage | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Quality criteria and analytical methods in milk | Research on milk quality parameters, Review of basic analysis methods | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Heat treatments: pasteurization and sterilization | Research on pasteurization and sterilization, Review of effects of heat treatments on microorganisms | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | General review | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | UHT processing and aseptic packaging Homogenization | Research on UHT processing, Review of the effect of homogenization on milk structure | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 10 | Drinking milk production and process flow | Review of process flow diagram for drinking milk production | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 11 | Fermented dairy products (yogurt, kefir) | Research on yogurt and kefir production processes, Review of fermentation process | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Cheese technology | Research on cheese production steps, Comparison of different cheese types | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 13 | Butter and cream production | Review of cream separation process, Research on butter production principles | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Milk powder and concentrated milk production | Research on drying technologies, Review of concentrated milk production | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 15 | Dairy processing equipment CIP (Cleaning-in-Place) systems | Research on equipment used in dairy industry, Review of CIP (Cleaning-in-Place) systems | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 16 | Term Exams | General review | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | General review | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 3 | 3 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 111 | ||
| Total Workload / 25 (h) | 4,44 | ||
| ECTS | 4 ECTS | ||