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 208ADVERSE PRODUCT OF MILK2 + 03rd Semester2

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective With this course is aimed for students production of whey powder in accordance with TS and Turkish Food Codex, Production of lactose whey, Production of protein in whey, Production of drink in whey to gain proficiency
Course Content Pre-Processing Application of Whey, Drying of whey, Pre-Processing Application and Thickening of Whey, Crystallization, centrifugation, drying, to produce pure lactose, Acquisition of Serum Proteins by method of Thermal settling the transaction, Acquisition of serum proteins by ultrafiltration technique, Production of Alcoholic Cheese Water Drink , Production of Components of Whey or whey milk-like beverage additive, Production of Soft Cheese Juice Drink
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1The production of whey powder
2production of lactose from whey
3production of protein from whey
4production of drink from whey

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 00133 243  442235  4   33  33    
LO 00233 243  442235  4   33  33    
LO 00333 243  442235  4   33  33    
LO 00433 243  442235  4   33  33    
Sub Total1212 81612  1616881220  16   1212  1212    
Contribution330243004422350040003300330000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Mid-terms11010
Final examination11414
Total Work Load

ECTS Credit of the Course





52

2
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1SİNAN AKBAL


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
STT 208 ADVERSE PRODUCT OF MILK 2 + 0 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer SİNAN AKBAL sakbal@pau.edu.tr ACMYO A0307 %70
Goals With this course is aimed for students production of whey powder in accordance with TS and Turkish Food Codex, Production of lactose whey, Production of protein in whey, Production of drink in whey to gain proficiency
Content Pre-Processing Application of Whey, Drying of whey, Pre-Processing Application and Thickening of Whey, Crystallization, centrifugation, drying, to produce pure lactose, Acquisition of Serum Proteins by method of Thermal settling the transaction, Acquisition of serum proteins by ultrafiltration technique, Production of Alcoholic Cheese Water Drink , Production of Components of Whey or whey milk-like beverage additive, Production of Soft Cheese Juice Drink
Topics
WeeksTopics
1 Pre-Processing Application of Whey
2 Pre-Processing Application of Whey+Drying of whey
3 Drying of whey
4 Pre-Processing Application and Concentrating of Whey
5 Crystallization
6 centrifugation
7 drying
8 Producing pure lactose
9 Acquisition of Serum Proteins by method of Thermal settling the transaction
10 Acquisition of Serum Proteins by method of Thermal settling the transaction+Acquisition of serum proteins by ultrafiltration technique
11 Acquisition of serum proteins by ultrafiltration technique
12 Production of Alcoholic Cheese Water Drink
13 Production of Components of Whey or whey milk-like beverage additive
14 Production of Soft Cheese Juice Drink
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes