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Course Information
Course Unit Title : Dairy Technology
Course Unit Code : GDM403
Type of Course Unit : Compulsory
Level of Course Unit : First Cycle
Year of Study : 4
Semester : 7.Semester
Number of ECTS Credits Allocated : 4,00
Name of Lecturer(s) : ---
Course Assistants : ---
Learning Outcomes of The Course Unit : 1-Milk and milk processing
2-Microbiology of milk and milk products
3-Cheese Tecnology
4-Application of Process control
5-Quality control in the dairy Industry
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : The chemistry of milk, microorganisms in milk and dairy products.
Languages of Instruction : Turkish-English
Course Goals :
Course Aims : Investigation of milk structure and technology etc yoghurt, cheese, butter, milk powder, fermented milk products and quality control of these products
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Dairy Microbiology
Application of dairy plants
Additional Resources :
Material Sharing
Documents :
Assignments :
Exams :
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
16 4 64  
Time Of Studying Out Of Class :
16 1 16  
Homeworks :
1 20 20  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 10 10  
Finals :
1 15 15  
Workload Hour (30) :
30  
Total Work Charge / Hour :
125  
Course's ECTS Credit :
4      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
0 0
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
0
The ratio of the term to success :
0
The ratio of final to success :
0
TOTAL :
0
Weekly Detailed Course Content
Week Topics  
1 The chemistry of milk
  ---
2 Proteins in milk
 
3 Enzymes in milk
 
4 Microorganisms in milk
 
5 Bacteriophages
 
6 Heat transfer in the Dairy
 
7 Clarification and cream separation
 
8 Sterilization
 
9 Yoghurt
 
10 Starter cultures
 
11 Butter
 
12 Cheese
 
13 Milk powder
 
14 İce cream