PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 327	DAIRY TECHNOLOGY	2 + 2	5th Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	To introduce students to up to date theoretical knowledge in a basic introduction to milk production, quality and processing. To give practical knowledge and skills in production calculations and experimental production of basic dairy products (yoghurt and cheese) in laboratory conditions. The lecture describes basic dairy chemistry and dairy microbiology also. Laboratory practicals dealing with the quality of milk and some milk products are also included. .
Course Content	The production and trade of milk and milk products in Turkey and world, definition of milk, composition (lipids, proteins, carbohydrates, minerals, enzymes and etc.) and the factors affecting composition; physicochemical and technological importance of milk components; coagulation mechanisms of milk; milk microbiology, sanitation in milk plants and starter cultures used in milk products; transportation of raw milk. Processing technology of raw milk clarification, seperation of milk fat, homogenization, bactofugation, deaeration), pasteurization and sterilization. Production techniques of yoghurt, cheese, butter and ice-cream briefly. Chemical analysis is also included in the course under laboratory conditions. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Learn the definition and the composition of milk
2	Have knowledge about drinking milk technology
3	Have basic knowledge about dairy technology.
4	Learn the production processes of dairy products such as yogurt, cheese etc.
5	Learn technological processes and equipments used in dairy technology.
6	Learn the heat treatment and their effects used in dairy technology.
7	Learn the analysis of the milk and dairy products in laboratories
8	Gian professional responsibility and examination of milk prıoducts in terms of legislation.

COURSE'S CONTRIBUTION TO PROGRAM

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	2	28
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Assignments	5	2	10
Mid-terms	1	28	28
Laboratory	13	2	26
Final examination	1	10	10
Presentation / Seminar Preparation	0	0	0
Report / Project	0	0	0
Quiz	0	0	0
Internship	0	0	0
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2023-2024 Fall	1	SEHER ARSLAN
Details	2023-2024 Fall	2	SEHER ARSLAN

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 327	DAIRY TECHNOLOGY	2 + 2	1	Turkish	2023-2024 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. SEHER ARSLAN	sehera@pau.edu.tr		MUH A0101 MUH A0211	%

Goals		To introduce students to up to date theoretical knowledge in a basic introduction to milk production, quality and processing. To give practical knowledge and skills in production calculations and experimental production of basic dairy products (yoghurt and cheese) in laboratory conditions. The lecture describes basic dairy chemistry and dairy microbiology also. Laboratory practicals dealing with the quality of milk and some milk products are also included. .
Content		The production and trade of milk and milk products in Turkey and world, definition of milk, composition (lipids, proteins, carbohydrates, minerals, enzymes and etc.) and the factors affecting composition; physicochemical and technological importance of milk components; coagulation mechanisms of milk; milk microbiology, sanitation in milk plants and starter cultures used in milk products; transportation of raw milk. Processing technology of raw milk clarification, seperation of milk fat, homogenization, bactofugation, deaeration), pasteurization and sterilization. Production techniques of yoghurt, cheese, butter and ice-cream briefly. Chemical analysis is also included in the course under laboratory conditions. .

Topics

Weeks	Topics
1	Introducing lecture content, importance and rules
2	Definition of milk and composition (Theoretical) Bring up the laboratory groups and give information about laboratory applications (Practice)
3	Secretion and milking of milk (Theoretical) Informing about the rules for laboratory rules and buffer preparation. .(Practice)
4	Milk fat (Theoretical) Alcohol, boiling and methylene blue reducing tests (Practice)
5	Milk proteins (Theoretical) Determination of acid and density (Practice)
6	Milk carbohydrates (Theoretical) Determination of Fats, carbonate test (Practice)
7	Minerals, vitamins and enzymes of milk (Theoretical) Adulteration at dairy products (Practice)
8	Collection and acceptance of milk (Theoretical) Analysis at pasteurized and UHT milk (Practice)
9	Pre-treatments applied to raw milk(Theoretical) Yoghurt production (Practice)
10	Heat treatments applied to milk(Theoretical) Analysis about yoghurt (Practice)
11	Drinking milk technology (Theoretical) Cheese production (Practice)
12	Yoghurt technology (Theoretical) Analysis about cheese production (Practice)
13	Cheese technology (Theoretical) Analysis related with butter (Practice)
14	Butter technology (Theoretical) General overview (Practice)

Materials

Materials are not specified.

Resources

Resources	Resources Language
Metin, M. 2009. Süt Teknolojisi. Sütün Bileşimi ve İşlenmesi. Ege Üniversitesi Basımevi, İzmir.	Türkçe
Üçüncü, M. 2010. Süt ve Mamülleri Teknolojisi. Meta Basım, İzmir	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student