Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
DAIRY BİOCHEMİSTRY ZST314 0 + 0 2.0 2.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals The aim of this course to gain main dairy chemistry and biochemistry knowledges as theorical and practical
Course Content This course contains milk constituents, chemical and technological properties, biochemical reactions comprises a method for determining the effective factors on quality.
Learning Outcomes 1) o be informed about milk composition, diffrent milk species, factors effecting milk composition and yield.
2) To be informed about physicochemical properties of milk
3) To be informed about milk proteins, lipids, vitamins, enzymes and milk ash
4) Gaining ability to laboratory analysis of milk constituents

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week introduction to metabolism and basic concepts Lecture; Question Answer
Colloquium
Project Based Learning; Brain Based Learning 		Presentation (Including Preparation Time)
2. Week Transport of dissolved substances Lecture; Question Answer
Brainstorming
Project Based Learning 		Presentation (Including Preparation Time)
3. Week Water and its importance in metabolism Lecture; Question Answer
Brainstorming
Project Based Learning 		Presentation (Including Preparation Time)
4. Week Biological oxidation and energy Lecture
Brainstorming
Project Based Learning 		Presentation (Including Preparation Time)
5. Week Carbohydrate metabolism Lecture; Question Answer
Brainstorming
Project Based Learning 		Presentation (Including Preparation Time)
6. Week carbohydrate metabolism Lecture; Question Answer
Brainstorming
Project Based Learning; Problem Based Learning 		Presentation (Including Preparation Time)
7. Week Midterm Question Answer
Brainstorming
Project Based Learning 		Homework
8. Week Milk proteins Lecture; Question Answer
Brainstorming
Project Based Learning 		Presentation (Including Preparation Time)
9. Week Protein metabolism Lecture; Question Answer
Brainstorming
Project Based Learning 		Presentation (Including Preparation Time)
10. Week Properties of milk fat Lecture; Question Answer
Brainstorming
Project Based Learning 		Presentation (Including Preparation Time)
11. Week Lipid metabolism Lecture
Brainstorming
Project Based Learning 		Presentation (Including Preparation Time)
12. Week Aroma formation of yoghurt Lecture; Question Answer
Brainstorming
Project Based Learning 		Presentation (Including Preparation Time)
13. Week Aroma formation in cheese Lecture; Question Answer
Brainstorming
Project Based Learning 		Presentation (Including Preparation Time)
14. Week Aroma formation in butter Lecture; Question Answer
Brainstorming
Project Based Learning 		Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Bilişli, A. 2012. Gıda Biyokimyası.Sidas Medya LTD. 388 s.
Ersoy, E. ve Bayşu, N. 1986. Biyokimya. Ankara Ün. Veteriner Fak. Yayın No: 408. 989 s.
Fox, P.F. 1982- Devolopments in Dairy Chemistry-3Lactose and minor contituens. Elsevier Applied Science Pıblishers, London and Newyork, 405 sy.
Fox, P.F. 1983- Devolopments in Dairy Chemistry- Lipids. Elsevier Applied Science Pıblishers, London and Newyork, 429 sy.
Fox, P.F. 1992. Advanced Daıry Chemıstry-1 Proteinler- U.S.A. 781 sy.
Metin, M. 1998. Süt Teknolojisi: Sütün bileşimi ve işlenmesi. Ege Üniversitesi Basımevi, Bornova, İzmir; 793 sy.
Nelso, D.L. ve Cox, M.M. 2020. Lehninger Biyokimyanın İlkelerei. Çeviri Editörü: Y. Murat Elçin. Palme Yayınevi. 1198 s.
Tunail, N. 2009. Mikrobiyoloji. Danone Enstitüsü, Gıda Teknolojisi Derneği. 434 s.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Presentation (Including Preparation Time) 7 2
Midterm Exam 1 2
Final Exam 1 2
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
  • ECTS credits and course workload