| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 16011301T11202 | MILK AND MILK PRODUCTS TECHNOLOGY-II | Compulsory | 2 | 4 | 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 control production of regional cheese varieties, yoghurt, ayran (drinking yoghurt), kefir, butter and ice cream in accordance with Turkish Food Codex and Turkish Standards. |
| Name of Lecturer(s) |
| Asst. Prof. Dr. Cesur MEHENKTAŞ |
| Learning Outcomes |
| 1 | To control the production of regional cheese varieties | | 2 | To control yoghurt production | | 3 | To control ayran and kefir production | | 4 | To control butter production | | 5 | To control ice cream production |
|
| Mode of Delivery |
| Face to Face |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Production of regional cheese varieties, yoghurt production, ayran and kefir production, butter production, ice cream production. |
| Weekly Detailed Course Contents |
|
| 1 | Tulum cheese production | Video and slide show | | | 2 | Civil cheese production, Mihaliç cheese production | Video and slide show | | | 3 | Mihaliç cheese production, Halloumi cheese production | Video and slide show | | | 4 | Halloumi cheese production, Van herby cheese production | Technical visit | | | 5 | Plain yoghurt production | Video and slide show | | | 6 | Plain yoghurt production, Fruit yoghurt production | Making yoghurt in the laboratory | | | 7 | Probiotic yoghurt production, Ayran production from yoghurt | Determination of acidity in yoghurt | | | 8 | Mid-term exam | Evaluation | | | 9 | Ayran production from yoghurt, Ayran production from milk | Determination of dry matter in ayran | | | 10 | Ayran production from milk, Kefir production | Video and slide show | | | 11 | Kefir production, Cream production, Pre-treating the cream | Making kefir in the laboratory | | | 12 | Pre-treating the cream, Ripening the cream
| Video and slide show | | | 13 | Churning the cream, Packaging and storing the butter | Determination of fat content of butter | | | 14 | Preparation and control of ice cream mix | Video and slide show | | | 15 | Controlling the pre-treatments applied to mix, Freezing the mix | Calculations of cream mix | | | 16 | Final exam | Evaluation | |
|
| Recommended or Required Reading |
| Lecture Notes for Milk and Milk Products Technology-II |
| 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 | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| 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 |
|
| 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 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 3 | 3 | 4 | 3 | | 3 | 4 | | | | | 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 |
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| Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr |