Ders Bilgileri

MILK TECHNOLOGY I
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 201	Fall	2	2	3	6

Ön Koşulu Olan Ders( ler )	None
Dili	en
Türü	Required
Seviyesi	Associate
Öğretim Elemanı( ları )	Dr. Öğr. Üye Elif Ayşe ERDOĞAN ELİUZ
Öğretim Sistemi	Face to Face
Önerilen Hususlar	None
Staj Durumu	None
Amacı	With this course it is aimed to gain competencies to the students of making raw materials and receiving auxiliary materials into operation, controlling pre-processing, controlling the production of drinking milk, controlling the production of dried milk products, controlling the production of cheese in accordance with the TS standards and the Turkish Food Codex
İçeriği	Qualities of milk, storage of raw materials and auxiliary materials, cleaning of the milk, removing the air and smell of the milk, oil separation from milk, its standardization, homogenization, pasteurized and sterilized milk, milk powder production, whey production, storage of dried milk products, cheese production.

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	To receive raw materials and auxiliary materials into operation To control pre-treatment
2	To control the production of drinking milk
3	To control the production of dried milk products
4	To control the production of cheese

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	Qualities of milk	Lecture and practice
2	Quantification in the milk operations, storage of the raw materials and auxiliary materials, cleaning of the milk	Lecture and practice
3	Cleaning of the milk, removing the air and smell of the milk	Lecture and practice
4	Oil separation from milk, standardization of milk	Lecture and practice
5	Standardization of milk, homogenization of milk	Lecture and practice
6	Homogenization of milk, pasteurized drinking milk	Lecture and practice
7	Pasteurized drinking milk, sterilized drinking milk	Lecture and practice
8	Midterm Exam
9	Sterilized drinking milk, storage of the drinking milk, milk powder production	Lecture and practice
10	Milk powder production, whey production.	Lecture and practice
11	Milk powder production, whey production, storage of dried milk products, cheese production.	Lecture and practice
12	Cheese production	Lecture and practice
13	Kashar cheese production	Lecture and practice
14	Curd cheese production, processed cheese production	Lecture and practice
15	Processed cheese production	Lecture and practice
16	Final Exam

Resources

#	Malzeme / Kaynak Adı	Kaynak Hakkında Bilgi	Referans / Önerilen Kaynak
1	Textbooks and other resources

Ölçme ve Değerlendirme Sistemi

#	Ağırlık	Çalışma Türü	Çalışma Adı
1	0.4	1	1. Mid-Term Exam
2	0.6	5	Final Exam

Dersin Öğrenim Çıktıları ve Program Yeterlilikleri ile İlişkileri

#	Öğrenim Çıktıları	Program Çıktıları	Ölçme ve Değerlendirme
1	To receive raw materials and auxiliary materials into operation To control pre-treatment	9	1͵2
2	To control the production of drinking milk	9	1͵2
3	To control the production of dried milk products	9	1͵2
4	To control the production of cheese	9	1͵2

Not: Ölçme ve Değerlendirme sütununda belirtilen sayılar, bir üstte bulunan Ölçme ve Değerlerndirme Sistemi başlıklı tabloda belirtilen çalışmaları işaret etmektedir.

İş Yükü Detayları

#	Etkinlik	Adet	Süre (Saat)	İş Yükü
0	Course Duration	14	4	56
1	Course Duration Except Class (Preliminary Study, Enhancement)	14	3	42
2	Presentation and Seminar Preparation	0	0	0
3	Web Research, Library and Archival Work	14	2	28
4	Document/Information Listing	0	0	0
5	Workshop	0	0	0
6	Preparation for Midterm Exam	1	8	8
7	Midterm Exam	1	5	5
8	Quiz	0	0	0
9	Homework	0	0	0
10	Midterm Project	0	0	0
11	Midterm Exercise	0	0	0
12	Final Project	1	0	0
13	Final Exercise	0	0	0
14	Preparation for Final Exam	1	10	10
15	Final Exam	1	1	1
				150