1. SHORT CYCLE - ASSOCIATE'S DEGREE
  3. FOOD PROCESSING DEPARTMENT
  4. 775 MILK AND DAIRY PRODUCTS
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
STT 122TECHNOLOGY OF FERMENTED DAıRY PRODUCTS2 + 22nd Semester4

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective To make students gain qualifications to produce yoghurt, ayran, probiotic yoghurt, kefir and kımız in accordance with the Turkish Food Codex and TS Standards.
Course Content Definition, types and history of fermentation, specifications, functions, supply, enrichment and preservation of starter cultures used in industrial fermented dairy products, production technology of yoghurt, ayran, probiotic yoghurt, kefir and kımız, packaging and storage of fermented dairy products, Main quality controls and quality defects of fermented dairy products.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Identification of fermentation and the factors that effective on fermentation
2Learning the starter cultures and industrial preservation methods
3Learning production processes of different fermented dairy products
4Learning the technological procedures applied to milk to produce fermented dairy products.
5Comprehend the importance of fermented milk products in case of nutrition and health

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17PO 18PO 19PO 20PO 21PO 22PO 23PO 24PO 25PO 26PO 27PO 28PO 29PO 30
LO 001                              
LO 002                              
LO 003                              
LO 004                              
LO 005                              
Sub Total                              
Contribution000000000000000000000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14456
Hours for off-the-classroom study (Pre-study, practice)14228
Mid-terms188
Final examination11212
Total Work Load

ECTS Credit of the Course





104

4
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1ATİKE NUR DURAK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
STT 122 TECHNOLOGY OF FERMENTED DAıRY PRODUCTS 2 + 2 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer ATİKE NUR DURAK adurak@pau.edu.tr ACMYO A0101 ACMYO A0307 %70
Goals To make students gain qualifications to produce yoghurt, ayran, probiotic yoghurt, kefir and kımız in accordance with the Turkish Food Codex and TS Standards.
Content Definition, types and history of fermentation, specifications, functions, supply, enrichment and preservation of starter cultures used in industrial fermented dairy products, production technology of yoghurt, ayran, probiotic yoghurt, kefir and kımız, packaging and storage of fermented dairy products, Main quality controls and quality defects of fermented dairy products.
Topics
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam30Midterm Exam
Homework20Homework
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes