Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
MILK PRODUCTS TECHNOLOGY 10102019 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Fatma Seda ERGENEKON
Assistants
Goals To give knowledge about milk products technology
Course Content Pausterized and UHT milk, cheese, yoğurt and kefir technology, probiotics, starter cultures, legislation, hygiene and sanitation
Learning Outcomes 1) To learn practically milk products
2) Pre- and post-production controls
3) Production methods and applications

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Importance of fermented meat products hygiene and basic principles of production Lecture; Discussion
Brainstorming
 Homework
2. Week Controls before and after production Lecture; Discussion
Brainstorming
Project Based Learning 		Homework
3. Week Production methods and practices Lecture; Discussion
Brainstorming
Project Based Learning 		Homework
4. Week Biochemical reactions in the fermented milk production Lecture; Discussion
Brainstorming
Project Based Learning 		Homework
5. Week Chemical and microbiologic controls Lecture; Discussion
Brainstorming
Project Based Learning 		Homework
6. Week Quality criteria of products Lecture; Discussion
Brainstorming
Project Based Learning 		Homework
7. Week Physical and organoleptic controls Lecture; Discussion
Brainstorming
Problem Based Learning 		Homework
8. Week fermented dairy products and classification Lecture; Discussion
Brainstorming
Problem Based Learning 		Homework
9. Week yoghurt technology - definition, classification Lecture; Discussion
Brainstorming
Problem Based Learning 		Homework
10. Week yoghurt technology - production stages Lecture; Discussion
Brainstorming
Problem Based Learning 		Homework
11. Week yoghurt technology - properties of starter cultures Lecture; Discussion
Six Hats Thinking
Problem Based Learning 		Homework
12. Week yoghurt technology - defects, storage Lecture; Discussion
Brainstorming
Problem Based Learning 		Homework
13. Week kefir technology- stages of production Lecture; Discussion
Opinion Pool
Problem Based Learning 		Homework
14. Week kefir technology- defects, storage Lecture; Discussion
Brainstorming
Problem Based Learning 		Homework

Sources Used in This Course
Recommended Sources
Adams MR, Nout MJ (2001). Fermentation and food safety. Aspen Publ., Maryland.
Tamime, A. (2007). Fermented Milks. Blackwell Publishing Ltd.
Walstra P, Wouters JTM, Geurts TJ (2006). Dairy science and technolgy. 2nd ed., Taylor & Francis CRC, New York.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45004

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 4
Homework 14 4
Final Exam 14 3
14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload