PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 418	FERMENTED MILK TECHNOLOGY	3 + 0	8th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The goal of the course is to teach students fermentations in milk and the production techniques of fermented milk products.
Course Content	Properties and activities of starter cultures used in fermented milk products, production of process cultures from commercial cultures, production techniques of yoghurt, fruity yoghurt, bioyoghurt, bifiyoghurt, biogarde, kefir, kimiz etc., some faults in these products and solutions. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Learn the different processes of fermented milk products
2	Have knowledge on yoghurt technology
3	Have background knowledge about fermented milk technology.
4	Learn the production of fermented milk products and production processes.
5	Comprehend the necessary theorical knowledge to learn the quality of milk and milk products.
6	Learn the technological procedures applied to milk.
7	Understand the importance and the level of heat treatment applied to milk.
8	Comprehend the importance of fermented milk products by nutrition and health

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13
LO 001	1					2			3	3	2		3
LO 002	1					2			3	3	2
LO 003	1					2			3	3	2		3
LO 004	1					2			3	3	2
LO 005	1								3	3	3
LO 006	1		3						3	3	3
LO 007	1		3						3	3	3
LO 008	1								3	3	3
Sub Total	8		6			8			24	24	20		6
Contribution	1	0	1	0	0	1	0	0	3	3	3	0	1

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	12	3	36
Assignments	5	1	5
Mid-terms	1	9	9
Final examination	1	12	12
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 418	FERMENTED MILK TECHNOLOGY	3 + 0	1	Turkish	2019-2020 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. SEHER ARSLAN	sehera@pau.edu.tr		MUH A0335	%

Goals		The goal of the course is to teach students fermentations in milk and the production techniques of fermented milk products.
Content		Properties and activities of starter cultures used in fermented milk products, production of process cultures from commercial cultures, production techniques of yoghurt, fruity yoghurt, bioyoghurt, bifiyoghurt, biogarde, kefir, kimiz etc., some faults in these products and solutions. .

Topics

Weeks	Topics
1	Introduction and give the principle related with the course
2	History of fermented milk products and their classification
3	Yoghurt production technology (quality of milk, clarification, dry matter and fat standardization)
4	Yoghurt production technology (additives used at production, homogenization, heat treatment)
5	Yoghurt production technology (characteristics of yoghurt bacteria, inoculation and incubation stages)
6	Yoghurt production technology (aroma components, chilling and storage stages)
7	Semi-term exam
8	Production of fruit yoghurt
9	Concentrated yoghurt production
10	Probiotic yoghurt
11	Ayran production technology
12	Kefir production technology
13	Kımız production technology
14	Other fermented milk products

Materials

Materials are not specified.

Resources

Resources	Resources Language
Özer, B. 2006. Yoğurt Bilimi ve Teknolojisi. Sidas Yayınları, İzmir	Türkçe
Kesenkaş, H., Kınık, O. 2010. Süt ve Süt İçecekleri. Beslenme ve Sağlık. Otles, S., Akçiçek, E. (eds.), Palme Yayıncılık, Palme Yayınları:549, Ankara.	Türkçe
Walstra, P., Geurts, T.J., Nooemen, A., Jellema, A., Van Bookel, M.A.J.S., 1999. Dairy Technology, Marcel Dekker, New York, USA	Türkçe

Course Assessment

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student