| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | UGT2042013272 | MILK AND MILK PRODUCTS TECHNOLOGY - II | Compulsory | 2 | 4 | 3 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| This course is for students with TS standards of the Turkish Food Codex and varieties of local cheese,yogurt, buttermilk, kefir, butter and ice cream to control the production aimed to gain qualifications. |
| Name of Lecturer(s) |
| Öğr. Gör. Serap ÖRÜNDÜ |
| Learning Outcomes |
| 1 | You can learn the production of dairy products | | 2 | You may have information on the storage and preservation of dairy products | | 3 | | | 4 | | | 5 | |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The production of goat cheese. Civil cheese production + Mihalic cheese production, the production ofhalloumi cheese and herbed cheese production van. The production of plain yogurt + fruit yogurt production.the production of probiotic yogurt + yogurt buttermilk production. Production of yogurt buttermilk. The production of kefir. Implementation of pre-treatment cream. The elaboration of cream. Yayıklanması cream.Packaging and storage of butter. Preparation and control of ice-cream mixture. |
| Weekly Detailed Course Contents |
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| 1 | Tulum cheese production | | | | 2 | Civil cheese production, Mihaliç cheese production | | | | 3 | Mihaliç cheese production, Halloumi cheese production | | | | 4 | Halloumi cheese production, Van herby cheese production | | | | 5 | Plain yoghurt production | | | | 6 | Plain yoghurt production, Fruit yoghurt production | | | | 7 | Probiotic yoghurt production, Ayran production from yoghurt | | | | 8 | Mid-term exam | | | | 9 | Ayran production from yoghurt, Ayran production from milk | | | | 10 | Ayran production from milk, Kefir production | | | | 11 | Kefir production, Cream production, Pre-treating the cream | | | | 12 | Pre-treating the cream, Ripening the cream | | | | 13 | Churning the cream, Packaging and storing the butter | | | | 14 | Preparation and control of ice cream mix | | | | 15 | Controlling the pre-treatments applied to mix, Freezing the mix | | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
| Atilla YETİŞMEYEN, Süt Teknolojisi, A.Ü. Ders Kitabı (1992).
Mustafa METİN, Süt Teknolojisi, E. Ü. Ders Kitabı (2001).
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 2 | 2 |
| Final Examination | 1 | 3 | 3 |
| Attending Lectures | 14 | 2 | 28 |
| Laboratory | 5 | 2 | 10 |
| Discussion | 14 | 2 | 28 |
| Experiment | 5 | 0 | 0 |
| Observation | 6 | 1 | 6 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | 5 | 5 | 4 | 1 | 4 | 5 | 4 | 4 | 5 | 4 | 5 | | LO2 | 3 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | 4 | | LO3 | | | | | | | | | | | | | | | | | LO4 | | | | | | | | | | | | | | | | | LO5 | | | | | | | | | | | | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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