| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | FGM619 | PHYSICS AND CHEMISTRY OF MILK AND MILK PRODUCTS | Compulsory | 1 | 1 | 6 |
|
| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| This course satisfies the milk composition elements, the basic chemistry and biochemistry are given information. Dairy technology as the basis for all other courses in the area in terms of importance. |
| Name of Lecturer(s) |
| Doç. Dr. Zekai TARAKÇI |
| Learning Outcomes |
| 1 | Learn the chemical phenomena of milk. | | 2 | By fermentation of milk Understands the changes that occur. |
|
| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Milk and dairy products in the technology necessary basic information Dairy Chemistry and Biochemistry, bringing to students the theoretical and practical. |
| Weekly Detailed Course Contents |
|
| 1 | The physicochemical properties of milk
| | | | 2 | Lipiter of milk: The milk fat glabül, chemical reactions
| | | | 3 | Milk nitrogenous substances:
| | | | 4 | Introduction, the properties of milk protein ingredients
| | | | 5 | Milk protein fractions: Casein
| | | | 6 | Milk protein fractions: Serum Proteins
| | | | 7 | Denaturation of the proteins of milk, coagulation
| | | | 8 | Midterm Exam
| | | | 9 | Milk carbohydrates, lactose, importance and chemical reactions
| | | | 10 | Milk carbohydrates, lactose, minerals of importance and chemical tepkimelerisüt
| | | | 11 | Minor components of milk
| | | | 12 | Dairy products, and chemical and biochemical reactions
| | | | 13 | Lactose in dairy products and chemical and biochemical events
| | | | 14 | Casein in dairy products and chemical and biochemical events
| | | | 15 | Lipit in dairy products and chemical and biochemical events
| | | | 16 | Final Exam | | |
|
| Recommended or Required Reading |
| -Metin, M. 1998. Süt Teknolojisi: Sütün bileşimi ve işlenmesi. Ege Üniversitesi Basımevi, Bornova, İzmir; 793 sy.
-Metin, M., Öztürk, G. F. .2002. Süt ve Mamüllerinde Analiz Yöntemleri. Ege Üniversitesi. Ege Meslek Yüksekokulu. Yayınlar No: 24, Bornova, İzmir; 437 sy.
|
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 9 | 9 |
| Final Examination | 1 | 9 | 9 |
| Attending Lectures | 14 | 4 | 56 |
| Practice | 14 | 3 | 42 |
| Self Study | 14 | 4 | 56 |
| Individual Study for Homework Problems | 9 | 1 | 9 |
| Individual Study for Mid term Examination | 10 | 1 | 10 |
| Individual Study for Final Examination | 12 | 1 | 12 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
|
|
Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
|