1	Course Title:	MILK TECHNOLOGY
2	Course Code:	GMD3206
3	Type of Course:	Compulsory
4	Level of Course:	First Cycle
5	Year of Study:	3
6	Semester:	6
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	2
11	Prerequisites:	Non
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. TÜLAY ÖZCAN
16	Course Lecturers:	Prof. Dr. Lütfiye YILMAZ-ERSAN
17	Contactinformation of the Course Coordinator:	Prof. Dr. Tülay ÖZCAN Bursa Uludag University Faculty of Agriculture Department of Food Engineering 16059 Görükle/Bursa Phone: 0224 2941498 Fax: 0224 2941402 e-mail: tulayozcan@uludag.edu.tr
18	Website:
19	Objective of the Course:	The main purpose of this course is informing the students about the formation and the basic principles and concepts about the composition and quality characteristics of milk.
20	Contribution of the Course to Professional Development	The course provides students with knowledge about the dairy industry.

21

Learning Outcomes:

1 Informing about formation of milk ; 2 Informing about composition and nutrition properties of milk ; 3 Informing about chemistry and biochemistry of milk ; 4 Informing about milk microbiology ; 5 Informing about quality properties of milk ;

22	Course Content:

Week	Theoretical	Practical
1	History of Milk , Milk Production in the World and Turkey
2	Formation of Milk
3	Milk Composition and Factors Affecting Yield and Composition of Milk
4	Properties of the Milks of Various Animals
5	Physical Properties of Milk
6	Chemical Properties of Milk
7	Milk Microbiology
8	Biochemistry of Milk and Milk Gels
9	Functional and Antimicrobial Components of Milk and Their Mechanisms
10	Hygiene and Sanitation in Dairy Plants
11	Heating of milk, pasteurization and sterilization methods
12	Non-Thermal Processing of Milk and Milk Products
13	Milk Powder Technology Evaporation and Spray Drying
14	Ice cream Technology

23	Textbooks, References and/or Other Materials:	Kurdal, E., Özcan, T., Yılmaz, L. 2019. Milk Technology, Uludag University Faculty of Agriculture Textbook, No 99, p 245. Milk Technology: Composition of Milk and Processing (Prof. Dr. Mustafa Metin) Advanced Dairy Chemistry (Volume 1,2,3) (Edited by P. F. Fox) Dairy Chemistry and Biochemistry (Edited by P.F. Fox, P.L.H. McSweeney)
24	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	In this course, teaching models and methods such as inquiry-based learning, argumentation, different lab approaches, problem-based learning, cooperative learning are used.The course is evaluated with 1 homework, 1 midterm, 1 final exam. As a result of the evaluation, success is made in the form of relative evaluation.
Information

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	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	15	15
Others	0	0	0
Final Exams	1	20	20
Total WorkLoad			91
Total workload/ 30 hr			3,03
ECTS Credit of the Course			3

26	CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
PQ1 PQ2 PQ3 PQ4 PQ5 PQ6 PQ7 PQ8 PQ9 PQ10 PQ11 LO1 5 4 4 4 5 5 4 5 4 5 5 LO2 5 3 4 3 5 5 4 5 4 5 5 LO3 5 3 3 3 5 5 4 5 4 5 4 LO4 5 3 4 4 5 5 4 5 4 5 5 LO5 5 4 4 4 4 5 4 5 4 5 5

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High