Vocatıonal School
Food Technology
Course Information
| MILK TECHNOLOGY | |||||
|---|---|---|---|---|---|
| Code | Semester | Theoretical | Practice | National Credit | ECTS Credit |
| Hour / Week | |||||
| GTE201 | Fall | 2 | 2 | 3 | 5 |
| Prerequisites and co-requisites | |
|---|---|
| Language of instruction | Turkish |
| Type | Required |
| Level of Course | Associate |
| Lecturer | Lec. Kamuran ÖZTOP |
| Mode of Delivery | Face to Face |
| Suggested Subject | |
| Professional practise ( internship ) | None |
| Objectives of the Course | Providing information on formation of milk, hygienic milking and high quality milk production. Determination of sensory, chemical, physical and microbiological properties of milk and effects of these properties on milk quality. Providing information on technologies of cheese, yogurt, ayran, butter, processed milk, concentrated milk, milk powder and ice cream manufacturing and on calculations/formulations related with the process parameters. Providing information related with dairy equipment being used in the manufactuıre of various dairy products.Factors deteriorating the milk quality are discussed and methods to analyse the type and level of deterioration of milk are provided. |
| Contents of the Course | The course covers topics related with mik formation, hygienic milking techniques and high quality milk production as well as principles of determination of sensory, physical, chemical and microbiological characteristics of milk. |
Learning Outcomes of Course
| # | Learning Outcomes |
|---|---|
| 1 | Provides information about the current status of the dairy industry, its problems and the resolution of these problems. |
| 2 | To have knowledge about production, control and marketing of dairy products in a dairy factory. |
| 3 | To be informed about the product defects which may occur after the production in milk and its products and what factors may cause the defects. |
| 4 | Obtains technological information on the production of different milk and products |
| 5 | Understands process bases in milk enterprises. |
Course Syllabus
| # | Subjects | Teaching Methods and Technics |
|---|---|---|
| 1 | Production of qualified milk, milking and formation of milk | Lecture, discussion, presentation |
| 2 | Characteristics of milk | Lecture, discussion, presentation |
| 3 | Characteristics of milk | Lecture, discussion, presentation |
| 4 | Milk technology | Lecture, discussion, presentation |
| 5 | Milk technology | Lecture, discussion, presentation |
| 6 | Yoghurt and other fermented milk products technology | Lecture, discussion, presentation |
| 7 | Yoghurt and other fermented milk products technology | Lecture, discussion, presentation |
| 8 | Midterm Exam | Written examination |
| 9 | Cheese Technology | Lecture, discussion, presentation |
| 10 | Cheese Technology | Lecture, discussion, presentation |
| 11 | Butter Technology | Lecture, discussion, presentation |
| 12 | Butter Technology | Lecture, discussion, presentation |
| 13 | Condensed and dried dairy products technology | Lecture, discussion, presentation |
| 14 | Ice cream technology | Lecture, discussion, presentation |
| 15 | Production of probiotic milk products | Lecture, discussion, presentation |
| 16 | Final Exam | Written examination |
Course Syllabus
| # | Material / Resources | Information About Resources | Reference / Recommended Resources |
|---|---|---|---|
| 1 | Yetişmeyen, A (Editör). 2013. Süt Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yayınları No:1560, Ders Kitabı:513 | ||
| 2 | Demirci,M.,Şimşek,O.1997.Süt İşleme Teknolojisi.Hasad Yayıncılık.,İstanbul Akın,N.2004.Modern Süt Ürünleri Teknolojisi.Selçuk Üniv. Ziraat Fak.,Konya. |
Method of Assessment
| # | Weight | Work Type | Work Title |
|---|---|---|---|
| 1 | 40% | Mid-Term Exam | Mid-Term Exam |
| 2 | 60% | Final Exam | Final Exam |
Relationship between Learning Outcomes of Course and Program Outcomes
| # | Learning Outcomes | Program Outcomes | Method of Assessment |
|---|---|---|---|
| 1 | Provides information about the current status of the dairy industry, its problems and the resolution of these problems. | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 2 | To have knowledge about production, control and marketing of dairy products in a dairy factory. | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 3 | To be informed about the product defects which may occur after the production in milk and its products and what factors may cause the defects. | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 4 | Obtains technological information on the production of different milk and products | 2͵3͵11͵12͵13͵15 | 1͵2 |
| 5 | Understands process bases in milk enterprises. | 2͵3͵11͵12͵13͵15 | 1͵2 |
Work Load Details
| # | Type of Work | Quantity | Time (Hour) | Work Load |
|---|---|---|---|---|
| 1 | Course Duration | 14 | 4 | 56 |
| 2 | Course Duration Except Class (Preliminary Study, Enhancement) | 14 | 3 | 42 |
| 3 | Presentation and Seminar Preparation | 0 | 0 | 0 |
| 4 | Web Research, Library and Archival Work | 0 | 0 | 0 |
| 5 | Document/Information Listing | 0 | 0 | 0 |
| 6 | Workshop | 0 | 0 | 0 |
| 7 | Preparation for Midterm Exam | 1 | 5 | 5 |
| 8 | Midterm Exam | 1 | 1 | 1 |
| 9 | Quiz | 0 | 0 | 0 |
| 10 | Homework | 0 | 0 | 0 |
| 11 | Midterm Project | 0 | 0 | 0 |
| 12 | Midterm Exercise | 0 | 0 | 0 |
| 13 | Final Project | 0 | 0 | 0 |
| 14 | Final Exercise | 0 | 0 | 0 |
| 15 | Preparation for Final Exam | 1 | 5 | 5 |
| 16 | Final Exam | 1 | 1 | 1 |
| 110 | ||||