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

ASSOCIATE PROFESSOR TOLGA AKCAN

Offered to

Food Technology

Course Objective

The aim of this course is to introduce students to the chemical, physical, and microbiological properties of milk and to teach the production technologies of various dairy products. It aims to develop students' competencies in quality control techniques and regulatory-compliant analyses, as well as enhance their understanding of equipment and systems specific to the dairy industry, along with awareness of hygiene, safety, and ethical practices.

Learning Outcomes of the Course Unit

1   Evaluates milk composition, chemistry, and microbiology in terms of processing; interprets their relevance in quality and safety.
2   Explains production stages of various dairy products, selects appropriate technology, and conducts practical applications.
3   Performs physical, chemical, and microbiological analyses on milk and dairy products and evaluates results according to legislation.
4   Analyzes quality defects in dairy products and develops process improvement strategies.
5   Explains principles and purposes of equipment used in milk technology and selects appropriate tools.
6   Gains knowledge of national and international regulations and standards related to milk and dairy products and ensures compliance.
7   Follows professional developments, adheres to ethical principles, and shows lifelong learning awareness.
8   Prepares written reports and gives oral presentations effectively in relation to dairy operations.
9   Participates in teamwork and behaves according to occupational safety, health, and environmental sustainability principles.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Definition and composition of milk; factors affecting milk composition and yield Sampling techniques from dairy products
2 Raw milk collection and acceptance to factory; milk volume measurement Sampling techniques from dairy products
3 Clarification, deaeration and deodorization of milk Determination of specific gravity of milk and related problem solving
4 Separation of milk fat and standardization Separator introduction and standardization problems
5 Homogenization and pasteurized milk technology Introduction to codex, regulations, and standards for dairy products
6 Sterilized milk technology Introduction and working principles of pasteurizer and homogenizer
7 Sterilized milk technology Continued: Introduction and working principles of equipment
8 Midterm Exam pH and acidity determination in milk and dairy products
9 Storage of drinking milk Fat and dry matter determination in milk and dairy products
10 Milk powder production Milk powder analysis
11 Whey production and storage of dried dairy products Determining the strength of rennet and related problems
12 White cheese production Salt determination in cheese
13 Kaşar cheese production pH and acidity determination in cheese
14 Processed cheese production Calculation and equipment demonstration (Stephan processed cheese machine)
15 Project presentations Practical exam
16 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


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)
Lectures 14 3 42
Preparation about subject 14 1 14
Labratory 14 1 14
Student Presentations 2 3 6
Preparation for midterm exam 1 5 5
Preparation for final exam 1 8 8
Lab Preparation 14 1 14
Preparations before/after weekly lectures 14 1 14
Lab Exam Preparation 1 5 5
Midterm 1 1 1
Practical exam 1 1 1
Final 1 1 1
Final Assignment 1 1 1
TOTAL WORKLOAD (hours) 126

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13
LO.155
LO.255
LO.3555
LO.4555
LO.5555
LO.6555
LO.7555
LO.855
LO.9555

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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