Ders Bilgileri

MILK TECHNOLOGY II
Kodu	Dönemi	Teori	Uygulama	Ulusal Kredisi	AKTS Kredisi
		Saat / Hafta
GDT 202	Spring	2	2	3	6

Ön Koşulu Olan Ders( ler )	None
Dili	en
Türü	Required
Seviyesi	Associate
Öğretim Elemanı( ları )	Dr. Öğr.Üyesi. Elif A. 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 production of cheese, yogurt, ayran, kefir, butter, and ice-cream in accordance with the TS standards and the Turkish Food Codex.
İçeriği	Cheese production, plain and fruit yogurt production, production of probiotic yogurt, ayran production from yogurt and milk, production of kefir, production of butter: production of cream, preprocessing applied to cream, conditioning of cream, churning of cream, packaging and storage of butter, ice-cream production: preparation and the control of ice cream mixture, the control of pretreatment applied to the mixture, the freezing of mixture

Dersin Öğrenim Çıktıları

#	Öğrenim Çıktıları
1	To control the production of regional cheese types
2	To control the production of yogurt
3	To control the production of ayran and kefir
4	To control the production of butter
5	To control the production of ice-cream

Haftalık Ayrıntılı Ders İçeriği

#	Konular	Öğretim Yöntem ve Teknikleri
1	Tulum cheese production	Lecture and practice
2	Civil cheese production, mihaliç cheese production	Lecture and practice
3	Mihaliç cheese production, Hellim cheese production	Lecture and practice
4	Hellim cheese production, Van otlu cheese production	Lecture and practice
5	Plain yogurt production	Lecture and practice
6	Plain yogurt production, fruit yogurt production	Lecture and practice
7	Production of probiotic yogurt, ayran production from yogurt	Lecture and practice
8	Midterm exam
9	Ayran production from yogurt, ayran production from milk	Lecture and practice
10	Ayran production from milk, Kefir production,	Lecture and practice
11	Kefir production, cream production, pre-processing applied to cream	Lecture and practice
12	Pre-processing applied to cream, conditioning of cream	Lecture and practice
13	Churning of cream, packaging and storage of butter	Lecture and practice
14	Preparation and the control of ice cream mixture	Lecture and practice
15	The control of pretreatment applied to the mixture, the freezing of mixture	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 control the production of regional cheese types	9	1͵2
2	To control the production of yogurt	9	1͵2
3	To control the production of ayran and kefir	9	1͵2
4	To control the production of butter	9	1͵2
5	To control the production of ice-cream	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	10	10
7	Midterm Exam	1	1	1
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	12	12
15	Final Exam	1	1	1
				150