sduru@uludag.edu.tr 0224 676 87 80 Uludağ Üniversitesi Karacabey Meslek Yüksekokulu, Karacabey/BURSA
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Website:
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Objective of the Course:
The students, in accordance with the Turkish Food Codex and TS raw materials and auxiliary materials for making commissioning, pre-checking operations, to control the production of drinking milk, dried milk products to control the production and aimed to gain qualifications.
In addition to students in this course with the emulsion-type sausage and fermented meat products to the production of similar products aimed to gain qualifications.
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Contribution of the Course to Professional Development
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Learning Outcomes:
1
Commissioning of raw materials and auxiliary materials;
2
Preliminary operations to control;
3
To control the production of drinking milk;
4
Yogurt and butter production and make the necessary controls;
5
Consider that to have a basic knowledge of meat products.;
6
Produces emulsion type meat products;
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Produce fermented meat products.;
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Sausage produces similar products.;
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Course Content:
Week
Theoretical
Practical
1
Introduction of the course and resources
2
Milk composition-the formation of milk-milk hygiene
3
Qualities of milk, Dairy Farms milk quantity measurement + + clean storage of raw and auxiliary materials
4
Cleaning the air and the smell of milk + milk taken
5
Separation of Oil + Milk + Milk Homogenization of Dairy Standardization
6
Technology-Pasteurized Fluid Milk-UHT milk production
7
Yogurt Production Technology ,Simple Yogurt Fruit Yogurt Production + Manufacturing+Production of Probiotic Yogurt + yogurt, buttermilk Production
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repeating courses and midterm exam
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Classification of the basic processes used in the production of meat products and meat products
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Emulsion technology
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Sausage production technology
12
Salami production technology
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Fermented sausage technology
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Fermented sausage technology
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Textbooks, References and/or Other Materials:
Süt Teknolojisi ders notları –Süreyya Saltan Evrensel. Süt Ürünleri Teknlojisi-Cenap TekinŞen. Süt Teknolojisi-Mustafa Metin Ders Notu-Dr. Nejlet Filiz, Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan, Et ve Et Ürünleri Teknolojisi-Prof. Dr. Şahsene Anar, Et Endüstrisi-Prof. Dr. Yalçın Yıldırım.
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Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
1
40
Quiz
0
0
Homeworks, Performances
0
0
Final Exam
1
60
Total
2
100
Contribution of Term (Year) Learning Activities to Success Grade
40
Contribution of Final Exam to Success Grade
60
Total
100
Measurement and Evaluation Techniques Used in the Course
Information
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ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
2
28
Practicals/Labs
0
0
0
Self Study and Preparation
3
10
30
Homeworks, Performances
0
0
0
Projects
0
0
0
Field Studies
0
0
0
Midtermexams
1
10
10
Others
0
0
0
Final Exams
1
20
20
Total WorkLoad
98
Total workload/ 30 hr
2,93
ECTS Credit of the Course
3
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CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
