COURSE UNIT TITLE

: DAIRY TECHNOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GTP 2012 DAIRY TECHNOLOGY COMPULSORY 3 0 1 5

Offered By

Food Technology

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSISTANT PROFESSOR TOLGA AKCAN

Offered to

Food Technology

Course Objective

The objective of this course is to provide competence to the students in the reception of milk to the dairy processing plant, inspection of the pre-treatments and steps in the processing of drinking milk, powdered milk and cheese in accordance with Turkish Food Codex and Turkish Standards Institution.

Learning Outcomes of the Course Unit

1   To comprehend the importance of composition, chemistry and microbiology of milk from the technological point of view. .
2   To learn the basic information about the processing of dairy products.
3   To be able to apply the analytical techniques of milk and dairy products.
4   To describe the defects in dairy products, to explain the probable causes and to take the precautions.
5   To be familiar with the working principles of instruments, equipment and process lines included in the processing of dairy products.
6   To be informed about codex, standards and regulations on milk and dairy products.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Description and composition of milk, factors affecting milk yield and composition Sampling techniques from dairy products
2 Collection and reception of raw milk, measurement of milk in the plant. Presentation of codex, regulations and standards for dairy products
3 Cleaning, Deaeration and deodorization Specific gravity analysis of milk and related problems
4 Separation and standardization Presentation of separator and standardization problems
5 Homogenization of milk Pasteurized milk technology Presentation of pasteurizator and homogenizer
6 Sterilized milk technology pH and acidity analyses of milk and dairy products
7 Midterm Exam
8 Storage of drinking milk Fat and dry matter analyses of milk and dairy products
9 Milk powder technology Milk powder analyses
10 Whey processing Storage of powdered milk Renneting power analysis and related problems
11 White brined cheese technology Salt analysis in cheese
12 Kashar cheese technology Acidity and pH analyses in cheese
13 Processed cheese technology Receipt preparation problems for processed cheeses and presentation of Stephan machine
14 Project presentation Practice exam
15 Final exam

Recomended or Required Reading

DERS KITABI:
1. Üçüncü, Mustafa, 1996, Süt Teknolojisi II. Bölüm, Ege Üniversitesi Mühendislik Fakültesi Yayınları, No: 32 Bornova, Izmir, 210 s.
2. Metin, Mustafa, Öztürk, Gül Figen, 2002, Süt Ve Mamulleri Analiz Yöntemleri, Duyusal, Fiziksel ve Kimyasal Analizler, EMYO Yayınları, No: 24, EMYO Basımevi, Bornova, Izmir, 439 s. YARDIMCI KITAPLAR:
1. Üçüncü, Mustafa, 2005, Süt ve Mamulleri Teknolojisi, II Cilt, Meta Basım, Bornova, Izmir, 567 s. DERS ARAÇLARI: Laboratuvar deney gereçleri, Bilgisayar, Projeksiyon cihazı ve Bilimsel hesap makinesi

Planned Learning Activities and Teaching Methods

Lectures, presentations and assignments.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 ASG ASSIGNMENT
3 FIN FINAL EXAM
4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

Exam and assignments.

Language of Instruction

Turkish

Course Policies and Rules

It is imperative to attend 70% of the courses and fulfill the requirements of the course.

Contact Details for the Lecturer(s)

tolga.akcan@deu.edu.tr

Office Hours

the days in the program specified at the beginning of the semester.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
TOTAL WORKLOAD (hours) 0

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11
LO.15
LO.25
LO.32125
LO.45
LO.525
LO.625

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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