| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Dairy Technology | GTP204 | Elective | Associate degree | 2 | Spring | 5 |
Name of Lecturer(s)
Prof. Dr. Mehmet Ufuk KASIM
Assistant Prof. Dr. Semin Özge KESKİN
Assistant Prof. Dr. Fevzi UÇKAN
Lecturer Nilay AKYIL ERENKAYA
Lecturer Yasemin Ayşe ÇETREZ
Lecturer Gizem PAKSOY
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Describe food processing techniques.
2) Choose appropriate processing techniques according to properties of raw materials.
3) Describe production technologies of dairy products.
4) Identify equipments used in preparation of raw material, production and packaging of dairy foods.
5) Identify general preservation techniques and their principles.
6) List analyses done to determine quality of milk and milk proucts and control their quality.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | No relation | No relation | No relation | No relation | High | No relation | No relation | |
| 2 | No relation | No relation | No relation | No relation | High | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | High | No relation | No relation | |
| 4 | No relation | No relation | No relation | No relation | High | High | High | |
| 5 | No relation | No relation | No relation | No relation | No relation | High | High | |
| 6 | High | High | High | High | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Food Legislation
Course Contents
This course includes definition of milk, its physical and chemical properties, microflora and nutritive value. preparation of milk to production, pastorized or sterilized milk, fermented dairy products (yogurt, ayran, kefir, kımız), cream and butter, cheese, long lasting dairy products (concentrated milk and milk powder), ice-cream production technology, analysis done to determine quality of dairy products and to control their quality, basic equipments, packaging and storage, recycling and utilization of by-products.
Weekly Schedule
1) Definition of milk, its physical and chemical properties, microflora and nutritive value2) Definition of milk, its physical and chemical properties, microflora and nutritive value
3) Preparation of milk to production
4) Pasteurized or sterilized milk production technology
5) Production technologies of fermented dairy products
6) Production technology of fermented dairy products
7) Cheese production technology
8) Midterm examination/Assessment
9) Butter and cream production technology
10) Production technologies of long lasting dairy products (concentarted milk and milk powder)
11) Ice-cream production technology
12) Analyses done to determine quality of dairy products and to control their quality
13) Analyses done to determine quality of dairy products and to control their quality
14) Basic equipments used in processing technology of dairy products
15) Packaging and storage of dairy products
16) Final examination
Recommended or Required Reading
1- Demirci, M., Şimşek, O., 2004. Süt İşleme Teknolojisi (2. Baskı). Hasad Yayıncılık, İstanbul.
2- Demirci, M., Gündüz, H., 2000. Süt Teknoloğunun El Kitabı (Genişletilmiş 3. Baskı). Hasad Yayıncılık, İstanbul.
3- Akın, N., 2004. Modern Süt Ürünleri Teknolojisi. Damla Ofset, Konya.
4- Oysun, G., Gönç, S., 1996. Süt İşleme Mühendisliği. Ege Üniversitesi Ziraat Fakültesi Yayınları No: 522, E.Ü. Ziraat Fakültesi Ofset Atelyesi, İzmir
5- Yetişmeyen, A., 2000. Süt Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi, Yayın No: 1511, Ders kitabı: 464, Ankara.
6- Tekinşen, O.C., Atasever, M., Keleş, A., Tekinşen, K.K., 2002. Süt, Yoğurt, Tereyağı, Peynir, Üretim ve Kontrol. Selçuk Üniversitesi Basımevi, Konya
7- Aran, N., 2010. Gıda Biyoteknolojisi, Nobel Yayın Dağıtım Tic. Ltd. Şti., Ankara.
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Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
60% |
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Contribution of Final Examination to Course Grade |
40% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required