Course Name Code Semester T+U Hours Credit ECTS
Milk and Dairy Products Technology GDM 309 5 2 + 2 3 5
Precondition Courses
Recommended Optional Courses
Course Language Turkish
Course Level Bachelor's Degree
Course Type Compulsory
Course Coordinator Prof.Dr. AHMET AYAR
Course Lecturers Prof.Dr. AHMET AYAR,
Course Assistants
Course Category Available Basic Education in the Field
Course Objective Students learn about composition and other properties of milk. Students´ awareness of milk production and processing of high-quality products, manufactured products, packaging, storage in terms to ensure of appropriate conditions. The knowledgeAbout the production, features, and to advance of dairy products. and experience.The aim to ensure students gain experience
Course Content Properties of milk. Products from milk with appropriate procedures produced. Production of quality milk and milk products. Pre-treatment applied to milk, processing of milk products, storage and packaging of products.
# Course Learning Outcomes Teaching Methods Assessment Methods
1 Learn the definition and characteristics of milk Lecture, Question-Answer, Drilland Practice, Motivations to Show, Group Study, Lab / Workshop, Problem Solving, Testing, Homework,
2 To obtain information on obtaining high-quality milk Lecture, Question-Answer, Drilland Practice, Motivations to Show, Group Study, Lab / Workshop, Problem Solving, Testing, Homework,
3 Preservation methods are known and pre-treatment of milk Lecture, Question-Answer, Drilland Practice, Motivations to Show, Group Study, Lab / Workshop, Problem Solving, Testing, Homework,
4 Understand them, how milk is processed to products Lecture, Question-Answer, Drilland Practice, Motivations to Show, Group Study, Lab / Workshop, Problem Solving, Testing, Homework, Performance Task,
5 Information about packaging materials that used in milk and milk products Lecture, Question-Answer, Drilland Practice, Motivations to Show, Group Study, Lab / Workshop, Problem Solving, Testing, Homework,
6 Milk and products quality control is learned Lecture, Question-Answer, Drilland Practice, Motivations to Show, Group Study, Lab / Workshop, Problem Solving, Testing, Homework,
Week Course Topics Preliminary Preparation
1 What is milk, the composition and properties
2 Production of quality milk
3 Pretreatments applied to milk and milk storage
4 Production of drinking milk: Pasteurized milk
5 Production of drinking milk: Sterilized milk
6 Production of fermented dairy products: Yogurt, kefir
7 Cream and butter production
8 Cheese technology: Overview of cheese production
9 Cheese technology: White, Kaşar, and Tulum cheese
10 Midterm exam
11 Condensed and dried milk products technology
12 Ice cream production technology
13 Dairy waste
14 Plant visit
Resources
Course Notes
Course Resources
Order Program Outcomes Level of Contribution
1 2 3 4 5
1 Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied knowledgein these areas in complex engineering problems.
2 Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modeling methods for this purpose.
3 Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; ability to apply modern design methods for this purpose. X
4 Ability to devise, select, and use modern techniques and tools needed for analyzing and solving complex problems encountered in engineering practice; ability to employ information technologies effectively. X
5 Ability to design and conduct experiments, gather data, analyze and interpret results for investigating complex engineering problems or discipline specific research questions.
6 Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually.
7 Ability to communicate effectively in Turkish, both orally and in writing; knowledge of a minimum of one foreign language; ability to write effective reports and comprehend written reports, prepare design and production reports, make effective presentations, and give and receive clear and intelligible instructions.
8 Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself.
9 Consciousness to behave according to ethical principles and professional and ethical responsibility; knowledge on standards used in engineering practice.
10 Knowledge about business life practices such as project management, risk management, and change management; awareness in entrepreneurship, innovation; knowledge about sustainable development.
11 Knowledge about the global and social effects of engineering practices on health, environment, and safety, and contemporary issues of the century reflected into the field of engineering; awareness of the legal consequences of engineering solutions. X
Evaluation System
Semester Studies Contribution Rate
1. Ara Sınav 100
Total 100
1. Yıl İçinin Başarıya 50
1. Final 50
1. İş Sağlığı ve Güvenliği 0
Total 100
ECTS - Workload Activity Quantity Time (Hours) Total Workload (Hours)
Course Duration (Including the exam week: 16x Total course hours) 16 4 64
Hours for off-the-classroom study (Pre-study, practice) 16 2 32
Mid-terms 1 2 2
Quiz 2 4 8
Assignment 1 5 5
Performance Task (Laboratory) 7 2 14
Final examination 1 2 2
Total Workload 127
Total Workload / 25 (Hours) 5.08
dersAKTSKredisi 5