Türkçe English Rapor to Course Content
COURSE SYLLABUS
MILK AND DAIR PRODUCTS TECHNOLOGY II
1 Course Title: MILK AND DAIR PRODUCTS TECHNOLOGY II
2 Course Code: GIDZ204
3 Type of Course: Compulsory
4 Level of Course: Short Cycle
5 Year of Study: 2
6 Semester: 4
7 ECTS Credits Allocated: 4
8 Theoretical (hour/week): 2
9 Practice (hour/week) : 2
10 Laboratory (hour/week) : 0
11 Prerequisites: None
12 Recommended optional programme components: None
13 Language: Turkish
14 Mode of Delivery: Face to face
15 Course Coordinator: Dr. Ögr. Üyesi SÜREYYA SALTAN EVRENSEL
16 Course Lecturers: Meslek Yüksek okulları yönetim kurullarının görevlendirdiği öğretim elemanları
17 Contactinformation of the Course Coordinator: Öğr. Üyesi Dr. Süreyya Saltan EVRENSEL
ssaltanev@gmail.com
0224 294 23 42
18 Website:
19 Objective of the Course: Cheese, milk powder and ice cream technology, learn, make checks
20 Contribution of the Course to Professional Development Teaching the basic principles of milk and dairy products technology and industrial production
21 Learning Outcomes:
1 Know what types of cheese production and;
2 Tthe analysis of cheese;
3 The production of milk powder;
4 Knowing the production of ice cream;
5 The controls in the Dairy;
6 Ensure the operation and control of production lines;
7 Knowing how to use machines to milk processing;
8 Related to the field to run computer programs, records and documentation to gain the ability to make;
22 Course Content:
Week Theoretical Practical
1 Presentation of the course and resources Cheese Making
2 White cheese production Cheese Making
3 The production of Cheddar cheese Cheese Making
4 Processed cheese curd production + production Cheese Making
5 Civil Cheese Production + Tulum Cheese Production Cheese Making
6 Mihalic Cheese Production-Production Production + Van Herby Cheese Halloumi Cheese Cheese Making
7 Some foreign cheese production Visit the factory, the production of milk powder
8 Repeating courses, MIDTERM EXAM Visit the factory, the production of milk powder
9 Milk production + Whey (PAS) production Making Ice Cream
10 Whey (PAS), the production of dried milk products, storage of + Making Ice Cream
11 Freezing Technology Making Ice Cream
12 Preparation of ice cream mix Making Ice Cream
13 Freezing of the mixture applied to control the front of the mix of transactions
14 Ice-cream production in different
23 Textbooks, References and/or Other Materials: Süt Teknolojisi ders notları –Süreyya Saltan Evrensel
Süt Ürünleri Teknlojisi-Cenap TekinŞen
Süt Teknolojisi-Mustafa Metin
24 Assesment
TERM LEARNING ACTIVITIES NUMBER PERCENT
Midterm Exam 1 30
Quiz 0 0
Homeworks, Performances 1 10
Final Exam 1 60
Total 3 100
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 Measurement and evaluation is carried out according to the principle of Bursa Uludağ University Associate and Undergraduate Education Regulation.
Information Results are determined with the letter grade determined by the student automation system.
25 ECTS / WORK LOAD TABLE
Activites NUMBER TIME [Hour] Total WorkLoad [Hour]
Theoretical 14 2 28
Practicals/Labs 14 2 28
Self Study and Preparation 0 0 0
Homeworks, Performances 1 20 20
Projects 0 0 0
Field Studies 0 0 0
Midtermexams 1 20 20
Others 0 0 0
Final Exams 1 20 20
Total WorkLoad 116
Total workload/ 30 hr 3,87
ECTS Credit of the Course 4
26 CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 PQ12
LO1 1 1 1 1 1 1 1 1 1 1 1 1
LO2 2 2 1 2 2 2 3 3 2 2 2 3
LO3 3 3 3 4 4 4 4 4 4 4 4 4
LO4 3 4 4 4 4 4 4 5 5 4 4 4
LO5 3 3 3 4 4 5 4 4 5 4 4 4
LO6 3 4 4 4 3 4 4 5 5 4 4 4
LO7 3 3 3 4 4 4 4 3 4 4 4 4
LO8 3 4 4 5 4 4 4 5 5 4 4 4
LO: Learning Objectives PQ: Program Qualifications
Contribution Level: 1 Very Low 2 Low 3 Medium 4 High 5 Very High
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