PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMU 517	FERMENTED DAIRY PRODUCTS TECHNOLOGY	3 + 0	2nd Semester	7,5

COURSE DESCRIPTION

Course Level	Doctorate Degree
Course Type	Elective
Course Objective	The goal of this course includes to inform students regarding fermented dairy product
Course Content	General characteristics of fermented milk products. Starter cultures in production of fermented milk. Yoghurt, cheese, butter, kefhir,kimiz, other fermented milk production technology. Packaging, storage of fermented milk products. Quality control in fermented milk products, equipments uses in fermented milk product technology. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Have background knowledge about fermented dairy product
2	Use the sources and access the information, database, and other sources in the literature
3	To gain conscious regarding the importance of being aware of recent technology
4	Learn the production of fermented milk products and production processes

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
LO 001	3	3	3	4	4	4	4	4	4	4	4	4
LO 002	3	3	4	4	4	4	4	4	4	3	3	3
LO 003	4	4	4	4	4	4	4	4	4	4	4	4
LO 004	4	4	4	4	4	4	4	4	3	3	3	3
Sub Total	14	14	15	16	16	16	16	16	15	14	14	14
Contribution	4	4	4	4	4	4	4	4	4	4	4	4

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)	14	7	98
Mid-terms	1	25	25
Final examination	1	30	30
Total Work Load ECTS Credit of the Course			195 7,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMU 517	FERMENTED DAIRY PRODUCTS TECHNOLOGY	3 + 0	1	Turkish	2018-2019 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. SEHER ARSLAN	sehera@pau.edu.tr		MUH A0172	%

Goals		The goal of this course includes to inform students regarding fermented dairy product
Content		General characteristics of fermented milk products. Starter cultures in production of fermented milk. Yoghurt, cheese, butter, kefhir,kimiz, other fermented milk production technology. Packaging, storage of fermented milk products. Quality control in fermented milk products, equipments uses in fermented milk product technology. .

Topics

Weeks	Topics
1	Introduction and give the principle related with the course.
2	General characteristics of fermented milk products
3	Starter cultures in production of fermented milk
4	Yoghurt production technology
5	Yoghurt production technology
6	Different yoghurt types
7	Ayran production technology
8	Midterm
9	kefir production technology
10	Kimiz production technology
11	Other fermented production technology
12	Packaging, storage of fermented milk products
13	Quality control in fermented milk products
14	equipments uses in fermented milk product technology

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
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

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