Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
MILK PRODUCTS TECHNOLOGY 10104021 2 + 0 2.0 6.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery Teorical and practical
Course Coordinator
Instructors
Assistants
Goals To give knowladge about milk products technology
Course Content Pausterized and UHT milk, cheese, yoğurt and kefir technology, probiotics, starter cultures
Learning Outcomes 1) Hygiene during production, production procedures, raw materials properties, preservation, technical and hygienic conditions of the milk products.
2) Pre- and post-production controls
3) Biochemical reactions in the production of fermented dairy products

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

 Presentation (Including Preparation Time)
2. Week Controls before and after production Lecture; Discussion

 Presentation (Including Preparation Time)
3. Week Production methods and practices Lecture; Discussion

 Presentation (Including Preparation Time)
4. Week Biochemical reactions in the fermented milk production Lecture; Discussion

 Presentation (Including Preparation Time)
5. Week Controls before and after production Lecture; Discussion

 Presentation (Including Preparation Time)
6. Week Quality criteria of products Lecture; Discussion

 Presentation (Including Preparation Time)
7. Week Physical and organoleptic controls Lecture; Discussion

 Presentation (Including Preparation Time)
8. Week fermented dairy products and classification Lecture; Discussion

 Presentation (Including Preparation Time)
9. Week yoghurt technology - definition, classification Lecture; Discussion

 Presentation (Including Preparation Time)
10. Week yoghurt technology - production stages Lecture; Discussion

 Presentation (Including Preparation Time)
11. Week yoghurt technology - properties of starter cultures Lecture; Discussion

 Presentation (Including Preparation Time)
12. Week yoghurt technology - defects, storage Lecture; Discussion

 Presentation (Including Preparation Time)
13. Week kefir technology- stages of production Lecture; Discussion

 Presentation (Including Preparation Time)
14. Week kefir technology- defects, storage Lecture; Discussion

 Presentation (Including Preparation Time)

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
PY45000

*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