EGE 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
16011301T11201	MILK AND MILK PRODUCTS TECHNOLOGY-I	Compulsory	2	3	5

Level of Course Unit

Short Cycle

Language of Instruction

Turkish

Objectives of the Course

In this lecture, it is aimed to make the students gain the abilities to receive raw materials and auxiliary materials in accordance with Turkish Food Codex and TS standards, to control pre-treatments, to control drinking milk production, to control the production of dried milk products, and to control cheese production.

Name of Lecturer(s)

Asst. Prof. Dr. Cesur MEHENKTAŞ

Learning Outcomes

1	To receive raw materials and auxiliary materials
2	To control pre-treatments
3	To control drinking milk production
4	To control the production of dried milk products
5	To control cheese production

Mode of Delivery

Face to Face

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Receiving raw materials and auxiliary materials, pre-treatments, drinking milk production, production of dried milk products, cheese production.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Properties of milk	Determination of density, pH and acidity in raw milk
2	Measurement of quantity in dairy plants, storage of raw materials and auxiliary materials, clarification of milk	Determination of protein and ash in raw milk
3	Clarification of milk, deaeration and deodorisation of milk	Introducing clarificator
4	Separation of milkfat, standardisation of milk	Introducing cream separator and sample standardisation problems
5	Standardisation of milk, homogenisation of milk	Introducing homogenisator
6	Homogenisation of milk, pasteurised drinking milk	Homogenisation control
7	Pasteurised drinking milk, sterilised drinking milk	Introducing pasteuriser
8	Mid-term exam	Evaluation
9	Sterilised drinking milk, storage of drinking milks, production of milk powder	Determination of alkaline phosphatase and lactoperoxidase
10	Production of milk powder, production of whey powder	Milk powder analyses
11	Production of whey powder, storage of dried milk products, white cheese production	Determination of the activity of rennet, sample problems
12	White cheese production	Determination of salt in cheese
13	Kaşar cheese production	Determination of acidity and pH in cheese
14	Lor cheese production, processed cheese production	Determination of dry matter and ash in cheese
15	Processed cheese production	Calculations for processed cheese and introducing Stephan processed cheese machine
16	Final exam	Evaluation

Recommended or Required Reading

Lecture Notes for Milk and Milk Products Technology-I

Planned Learning Activities and Teaching Methods

Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation".

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	14	2	28
Practice	14	2	28
Individual Study for Homework Problems	8	3	24
Individual Study for Mid term Examination	1	6	6
Individual Study for Final Examination	1	11	11
Reading	14	3	42
TOTAL WORKLOAD (hours)			141

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
LO1	5	5	5	3	4	3		3	5	3
LO2	5	5	3	3	4	3		3	4
LO3	5	5	3	3	4	3		3	4
LO4	5	5	3	3	4	3		3	4
LO5	5	5	3	3	4	3		3	4

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