Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
EMULSION STABILITY OF MILK FAT AND THE TYPES OF INSTABILITY 801800805350 3 + 0 3.0 10.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery Teaching, question-answer, Discussion
Course Coordinator
Instructors
Assistants
Goals the aim of this course provide about milk fat properties, emulsion stability of milk fat, factors effect on emulsion stability, the type of instability, melting properties of milk fat, crystallization, formation and stability of foam
Course Content Emulsion stability of milk fat, factors effect on emulsion stability, the type of instability, melting properties of milk fat, crystallization, formation and stability of foam, which effect on rheological properties and production of dairy products containing milk fat especially butter.
Learning Outcomes 1) to obtain teh knowledge about emulsion stability of milk fat and its effecting factors
2) to be able to evaluate the production technology of milk fat-based products
3) To have knowledge about milk crystallization and foam formation in dairy products

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Properties of milk fat Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
2. Week Properties and structure of milk fat globule membrane Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
3. Week emulsion stability of milk fat and types of instability Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
4. Week the curve of milk fat Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
5. Week crytalization of milk fat Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
6. Week polymorphism Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
7. Week Midterm exam Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
8. Week Köpük oluşumu Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
9. Week Emulsion stability and crystalization properties of milk fat base products a. In the production of butter Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
10. Week Emulsion stability and crystallization properties on milk base products b. the effects on other milk base products Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
11. Week Student presentation Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
12. Week Student presentation Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
13. Week General comments and discussion Lecture; Question Answer
Colloquium
Brain Based Learning 		Presentation (Including Preparation Time) Activity (Web Search, Library Work, Trip, Observation, Interview etc.)
14. Week Final exam Question Answer
Opinion Pool
Brain Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)

Sources Used in This Course
Recommended Sources
1. Walstra P., Geurts T.J., Noonen A., Jellama A., Boekel A.J.S. 2006. Principles of Milk Properties and Process. Dairy Technology, second edition, taylor and Francis CRS Press, NW
2. Mulder H. and Walstra P. 1974. The milk fat globule. Emulsion science as applied to milk products and comparable foods. Center for Agricultural Publishing and Documentation. Netherlands.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25000
PY35000
PY45000
PY55000

*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 3
Work Hour outside Classroom (Preparation, strengthening) 14 2
Homework 1 24
Presentation (Including Preparation Time) 1 36
Report (Including Preparation and presentation Time) 1 24
Activity (Web Search, Library Work, Trip, Observation, Interview etc.) 10 5
Practice (Teaching Practice, Music/Musical Instrument Practice , Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice) 1 24
Midterm Exam 1 1.5
Time to prepare for Midterm Exam 1 24
Final Exam 1 1.5
Time to prepare for Final Exam 1 36
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload