PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GIT 233	MILK TECHNOLOGY	2 + 1	4th Semester	3

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	It is aimed to give up-to-date basic information about milk production, quality and processing to the students taking the course. The aim of the course is to demonstrate the production of basic dairy products such as yoghurt and cheese under laboratory conditions and to teach the related calculations. The subjects of milk chemistry and milk microbiology are also adequately explained in the course. Laboratory practices on the quality of milk and milk products strengthen the theoretical knowledge.
Course Content	Production and trade of milk and dairy products in Turkey and in the world; definition and composition of milk (lipids, proteins, carbohydrates, mineral substances, enzymes, etc.) and factors affecting milk composition; physicochemistry and technological importance of milk ingredients, coagulation mechanisms of milk; milk microbiology, sanitation in dairy farms and starter cultures used in dairy products; collecting raw milk. Pre-treatments applied to raw milk (milk cleaning, separation of milk fat, homogenization, bactofugation, deaeration), pasteurization, sterilization. Brief explanation of yoghurt, cheese, butter and ice cream production techniques. In addition, chemical analyzes of milk are performed in the laboratory.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Learns the definition and composition of milk
2	Gains knowledge of drinking milk technology.
3	Have knowledge about milk technology
4	Yoghurt, cheese, etc. learn the production processes of dairy products
5	Learn about the technological processes and equipment used in dairy technology.
6	Learns the heat treatments applied to milk and their effects

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	3	42
Mid-terms	1	15	15
Final examination	1	21	21
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GIT 233	MILK TECHNOLOGY	2 + 1	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer BEDRİYE DAVULCU TÜMER	btumer@pau.edu.tr		ÇAMYO B0002	%70

Goals		It is aimed to give up-to-date basic information about milk production, quality and processing to the students taking the course. The aim of the course is to demonstrate the production of basic dairy products such as yoghurt and cheese under laboratory conditions and to teach the related calculations. The subjects of milk chemistry and milk microbiology are also adequately explained in the course. Laboratory practices on the quality of milk and milk products strengthen the theoretical knowledge.
Content		Production and trade of milk and dairy products in Turkey and in the world; definition and composition of milk (lipids, proteins, carbohydrates, mineral substances, enzymes, etc.) and factors affecting milk composition; physicochemistry and technological importance of milk ingredients, coagulation mechanisms of milk; milk microbiology, sanitation in dairy farms and starter cultures used in dairy products; collecting raw milk. Pre-treatments applied to raw milk (milk cleaning, separation of milk fat, homogenization, bactofugation, deaeration), pasteurization, sterilization. Brief explanation of yoghurt, cheese, butter and ice cream production techniques. In addition, chemical analyzes of milk are performed in the laboratory.

Topics

Weeks	Topics
1	Composition and properties of milk
2	milk lipids
3	milk proteins
4	Milk sugar (Lactose)
5	Mineral substances of milk
6	vitamins
7	milk gases
8	milk enzymes
9	Physicochemical properties of milk
10	cheese technology
11	butter technology
12	yoghurt technology
13	milk powder technology
14	ice cream technology

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

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

Prospective Student