Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
DRINKING MILK TECHNOLOGY 10104025 1 + 0 1.0 3.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery Teorical
Course Coordinator
Instructors Fatma Seda ERGENEKON
Assistants
Goals Giving information about heat processed milk technology. Having detailed knowledge about the production steps of pasteurized milk technology and UHT milk technology.
Course Content Steps of manufacturing heat processed milk technology, Types of pastorization, UHT milk technology, effects of heating on milk
Learning Outcomes 1) Acquisition of knowledge about processed milk technology
2) quality criteria for raw milk to be used in the production of pasteurized drinking milk
3) UHT milk technology

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week pasteurized drinking milk technology Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
2. Week quality criteria for raw milk to be used in pasteurized drinking milk production 1 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
3. Week quality criteria for raw milk to be used in pasteurized drinking milk production 2 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
4. Week technological processes 1 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
5. Week technological processes 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
6. Week packaging Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
7. Week shelf life of pasteurized drinking milk Lecture; Question Answer; Problem Solving

 Presentation (Including Preparation Time)
8. Week UHT drinking milk technology Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
9. Week quality criteria for raw milk to be used in UHT drinking milk production 1 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
10. Week quality criteria for raw milk to be used in UHT drinking milk production 2 Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)
11. Week UHT milk production methods 1 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
12. Week UHT milk production methods 2 Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
13. Week packaging Lecture; Problem Solving; Discussion

 Presentation (Including Preparation Time)
14. Week Factors affecting the shelf life of UHT drinking water Question Answer; Problem Solving; Discussion

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Özalp, E., Kaymaz, Ş. (1998). Süt Ürünleri ve Teknolojisi. Teksir. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı.
Tekinşen CO. Süt ürünleri teknolojisi. Selçuk üniversitesi. 2000.
Üçüncü M. (2005). Süt ve mamulleri teknolojisi.

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 2
Homework 14 2
Time to prepare for Final Exam 1 1
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