COURSE UNIT TITLE

: DAIRY CHEMISTRY

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SÜT 1009 DAIRY CHEMISTRY COMPULSORY 2 0 0 3

Offered By

Milk and Dairy Products Technolgy

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSOCIATE PROFESSOR NURAY GAMZE YÖRÜK

Offered to

Milk and Dairy Products Technolgy

Course Objective


Students will be able to evaluate the basic knowledge gained in milk chemistry course within the scope of milk and dairy production technologies and the aim of food quality control methods and direct the production process.

Learning Outcomes of the Course Unit

1   1. To be able to explain the factors affecting the formation and quality of milk,
2   2. To be able to define the chemical structure of the basic components of milk,
3   3. To be able to explain the biosynthesis of substances in milk composition,
4   4. To be able to explain the meaning of milk components in terms of nutritional physiology,
5   5. To be able to express the chemical and biochemical changes of the substances that enter the composition of milk.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 1 Definition and classification of milk 11 Chemical reactions of lactose
2 2 Composition of milk and factors affecting composition 12 Milk enzymes
3 3 Physicochemical properties of milk Structure 13 Milk vitamins
4 4 Milk lipids: structure, technological and physiological importance 14 Mineral substances and trace elements of milk
5 5 Oxidation and hydrolysis events of lipids 15 Mineral substances and trace elements of milk
6 6 Structure and fractions of milk proteins
7 7 Technological and physiological importance of protein reactions
8 8 Midterm exam
9 9 Denaturation and coagulation of milk proteins
10 10. Carbohydrates of milk: General information, Lactose

Recomended or Required Reading

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

Planned Learning Activities and Teaching Methods

The lecture will be done theoretically for 2 hours.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN YarıyılsonuSınavı
3 BNS FinalsonuBaşarı Notu VZ * 0.40 + FN * 0.60
4 BUT Bütünleme
5 BBN BütSonuBaşarıNotu VZ * 0.40 + BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

Students will be evaluated by midterm and final exams.

Language of Instruction

Turkish

Course Policies and Rules

The time specified in the lesson time must be respected. Unethical behaviors that may occur in lessons and exams will be acted within the framework of the relevant regulations.

Contact Details for the Lecturer(s)

Doç. Dr. Nuray Gamze YÖRÜK
Dokuz Eylül Üniversitesi Veteriner Fakültesi
Dokuzçeşmeler Yerleşkesi
Adatepe Mahallesi, 24 Sokak, No: 2, 35160, Buca/IZMIR
Telefon: 0(232)5723530
e-mail: nuraygamze.yoruk@deu.edu.tr

Office Hours

Will be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 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) 49

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.142
LO.25
LO.33
LO.43
LO.54

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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