COURSE UNIT TITLE

: FERMENTED MEAT AND MILK PRODUCTS

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
VSD 4009 FERMENTED MEAT AND MILK PRODUCTS ELECTIVE 1 0 0 1

Offered By

Veterinary Medicine

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR NURAY GAMZE YÖRÜK

Offered to

Veterinary Medicine

Course Objective

In this course, students will learn the production of fermented meat and dairy products, processing technology and the key points of different products and provides solutions to problems be encountered on fermented meat and milk products.

Learning Outcomes of the Course Unit

1   1. Gain knowledge about fermented meat and dairy products.
2   2. Knows the additives used in the production of fermented meat and dairy products.
3   3. Learns production technologies.
4   4 Have information about the analysis of the 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 characteristics of fermentation Ayran Technology 2
2 Fermented sausage technology introduction Kefir technology - production stages
3 Fermented sausage technology - raw material selection and use Kefir technology- defects, preservation
4 Fermented sausage technology - preparation of sausage dough
5 Fermented sausage technology - features of sausage casings
6 Fermented sausage technology - sausage starter cultures
7 Fermented sausage technology - maturation of sausages and defects
8 Fermented dairy products - Yogurt technology - description, classification
9 Yogurt technology - production stages
10 Ayran Technology 1

Recomended or Required Reading

1. Güner, A. Ders Notları
2. Gürbüz, Ü. Mezbaha Bilgisi ve Pratik Et Muayenesi, Konya, 2009.
3. Doğruer, Y. Et Bilimi, Konya, 2009.
4. Wilson, GW. Wilsons Practical Meat Inspection, Oxford, 2005.
5. Toldra, F. Lawries Meat Science, Duxford, 2017.
6. Tekinşen OC, Tekinşen KK. Süt ve Süt Ürünleri, Temel Bilgiler, Teknoloji, Kalite Kontrolü, 2005, Konya.
7. Ormancı Bilir FS, Süt Hijyeni ve Teknolojisi, 2020, Ankara
8. Metin, M. Süt Teknolojisi Sütün Bileşimi ve Işlenmesi, Izmir, 2017.
9. Metin, M. Sütün Yapısı ve Özellikleri, Izmir, 2014.

Planned Learning Activities and Teaching Methods

The course will be theoretically 1 hour. Lecture, discussion.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

The student will be evaluated with the questions to be asked in the midterm and final exams.

Language of Instruction

Turkish

Course Policies and Rules

The time specified in the course hour must be followed. Unethical behaviors that may occur in classes and exams will be acted upon within the framework of the relevant regulation.

Contact Details for the Lecturer(s)

PhD. Assoc. Prof. Dr. Nuray Gamze YÖRÜK
University of Dokuz Eylül- Faculty of Veterinary Medicine
Cumhuriyet Mahallesi cami Sok.No:3 posta Kodu:35890
Kiraz -IZMIR
Telefon: 0(232) 572 35 30
e-mail: nuraygamze.yoruk@deu.edu.tr

Office Hours

It will be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 1 14
Preparation for midterm exam 6 1 6
Preparation for final exam 6 1 6
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 28

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19PO.20
LO.1434
LO.2434
LO.3545
LO.4555

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

Copyright 2015 DEÜ. BİD

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