COURSE UNIT TITLE

: MILK HYGIENE AND TECHNOLOGY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
VET 4025 MILK HYGIENE AND TECHNOLOGY COMPULSORY 1 2 0 3

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

To train veterinarians who know milk and dairy products production technologies and can use these techniques to ensure public health and food safety.

Learning Outcomes of the Course Unit

1   Knows the formation, composition and importance of milk in nutrition.
2   Knows the physical properties and importance of milk such as specific gravity, acidity, freezing point.
3   Knows the importance of the substances in the composition of milk, their chemical structures and their importance in milk technology.
4   Knows the production of dairy products such as drinking milk, milk powder, fermented milk products.
5   Knows the production of dairy products such as butter, ice cream from milk.
6   Knows the production of dairy products such as yoghurt and cheese from milk.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction, Definition of Milk, General Properties of Milk Butter Production Technology, Starter Cultures Used in Butter Production, Butter Characteristics, Quality Control and Defects
2 Formation of Milk, Properties of Different Types of Milk Ice Cream Production Technology
3 Factors Affecting Amount and Composition of Milk, Quality Raw Milk Cheese Production Technology 1
4 Components of Milk, Proteins Cheese Production Technology 2
5 Milk Lipids
6 Lactose, Mineral Ingredients, Enzymes
7 Cleaning and Disinfection in Dairy Enterprises
8 Pasteurization Methods, Pasteurized Milk Characteristics, Quality Control and Defects
9 Sterilization Methods, UHT Sterile Milk Production Technology, UHT Sterile Milk Properties, Quality Control and Defects
10 Yogurt Production Technology, Starter Cultures and Uses, Yogurt Properties, Quality Control and Defects

Recomended or Required Reading

1. Güner, A. Ders Notları
2. Tekinşen OC, Tekinşen KK. Süt ve Süt Ürünleri, Temel Bilgiler, Teknoloji, Kalite Kontrolü, 2005, Konya.
3. Ormancı Bilir FS, Süt Hijyeni ve Teknolojisi, 2020, Ankara
4. Metin, M. Süt Teknolojisi Sütün Bileşimi ve Işlenmesi, Izmir, 2017.
5. Metin, M. Sütün Yapısı ve Özellikleri, Izmir, 2014.

Planned Learning Activities and Teaching Methods

The course will be theoretically 2 hour, practically 2 hours. 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 2 28
Practice (Reflection) 14 2 28
Preparation for midterm exam 6 1 6
Preparation for final exam 6 1 6
Preparations before/after weekly lectures 7 1 7
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 77

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.1555
LO.2555
LO.3555
LO.4555
LO.5555
LO.6555

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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