Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ZGM4032016959	MİLK PROCESSİNG TECHNOLOGY	Compulsory	4	7	4

Level of Course Unit

First Cycle

Objectives of the Course

The purpose of this course, students who graduate education, and processing of milk and milk products provide information on the composition and to teach them the importance of the food industry, dairy technology.

Name of Lecturer(s)

Doç. Dr. Zekai TARAKÇI

Learning Outcomes

1	Süt ve ürünlerden numune alır.
2	Mikrobiyolojik ve kimyasal analizler için hazırlık yapar.
3	Laboratuar sonuçları mukayesesi yapılır ve rapor çıktıları yazılır.
4	The take samples of milk products.
5	Prepares for microbiological and chemical analysis.
6	Comparison between laboratory results and reports are written to the outputs.

Mode of Delivery

Formal Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Chemistry of milk, milk, microorganisms and enzymes, and business adoption of the collection of milk, dairy industry tools and equipment, pre-treatment applied to milk, pasteurization, sterilization, and starter culture production techniques, production techniques of different dairy products, dairy industry cleaning techniques and technology of raw milk microbiological determination of all the qualities of a commercial sense, an important quality control of dairy products (raw milk, pasteurized milk, UHT milk, yoghurt, white cheese, butter, milk powder and products such as ice cream) made under the laws of conformity, sensory analysis techniques, these products and production methods integrated pilot enterprises in food manufacturing processes and products based on milk volume transferred in practice.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	The definition of milk, the composition and physical properties
2	Milk and milk lipids of nitrogenous substances
3	Carbohydrates of milk and mineral substances
4	Enzymes in milk, milk and milk borne impurities and minor components
5	Microorganisms in milk
6	The adoption of the collection of milk
7	Technological processes applied to milk
8	Visa
9	Heat treatment applied to milk
10	Drinking milk technology
11	Cheese technology
12	Fermented milk products, technology
13	Butter production technology
14	Milk powder and condensed milk
15	Ice cream production technology
16	Final

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	2	2
Attending Lectures	14	2	28
Laboratory	14	2	28
Report Presentation	14	2	28
Self Study	14	2	28
Individual Study for Mid term Examination	1	8	8
Individual Study for Final Examination	1	10	10
TOTAL WORKLOAD (hours)			134

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15
LO1		3	4									4		3	4
LO2		4	4									4		3	4
LO3		4	4									4		4	4
LO4
LO5
LO6

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High