COURSE SYLLABUS

MILK AND DAIRY PRODUCTS II

1	Course Title:	MILK AND DAIRY PRODUCTS 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:	3
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

Learning Outcomes:

1	Butter Technology;
2	Cheese production and varieties;;
3	Analyzes made on cheese;;
4	Milk powder production;;
5	Ice cream production;;
6	To carry out and evaluate controls in milk technology;;
7	Ensuring the functioning and control of production lines;;
8	Knowing how to use milk processing machines;;

22	Course Content:

Week	Theoretical	Practical
1	Presentation of the course and resources	Butter analysis: acidity determination, milk fat determination, starch detection, other fat detection
2	Butter Technology (processes starting from milk selection to cream production)	Moisture determination, salt determination, fatty acidity determination, Fat-free solids content determination, Peroxide number
3	Butter Technology (Detailed explanation of butter production stages from cream)	Pasteurization control, all microbiological analyses
4	Butter Technology (Errors in produced butter and correction of errors)	All analyses are performed on the milk to be used to make cheese (determination of preservatives in milk (hydrogen peroxide, formaldehyde, potassium dichromate, boric acid), bacterial activity tests).
5	General information about cheese production technology (Starting with milk selection, all the process steps applied to the milk to be made into cheese are explained in detail, taking into account the differences in cheese)	General microorganism count, Coliform bacteria, E.coli, Mold and yeast count, Dry matter amount in milk, determination of non-fat dry matter, determination of fat in milk
6	General information about cheese production technology (Starting with milk selection, all the process steps applied to the milk to be made into cheese are explained in detail, taking into account the differences in cheese)	Determination of dry matter in cheese, determination of acidity, determination of salt, determination of fat, pH determination, determination of protein, determination of ash, determination of strength in rennet
7	White cheese production, Kashar cheese production, Curd cheese production + Processed cheese production	Evaluation is requested by comparing the analyses made on different cheeses.
8	Mihaliç Cheese Production Halloumi Cheese Production + Van Herb Cheese Production	Determination of preservatives in milk (hydrogen peroxide, formaldehyde, potassium dichromate, boric acid), bacterial activity tests, specific gravity, acidity, alcohol tests in milk.
9	Course repetition, MIDTERM EXAM	General microorganism count, Coliform bacteria, E.coli, Mold and yeast count, Dry matter amount in milk, determination of non-fat dry matter, determination of fat in milk
10	Ice Cream Technology	Determination of dry matter, milk fat content, fat-free dry matter content, volume expansion, total sugar content in ice cream
11	Ice Cream Technology	Determination of preservatives in milk (hydrogen peroxide, formaldehyde, potassium dichromate, boric acid), bacterial activity tests, specific gravity, acidity, alcohol tests in milk.
12	Ice Cream Technology	Moisture determination, fat determination, solubility rate, acidity determination
13	Milk Powder Production
14	Milk Powder Production

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	25
Quiz	0	0
Homeworks, Performances	1	15
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.

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	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	12	12
Others	0	0	0
Final Exams	1	22	22
Total WorkLoad			90
Total workload/ 30 hr			3
ECTS Credit of the Course			3

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

	PQ1	PQ2	PQ3	PQ4	PQ5	PQ7	PQ9	PQ11	PQ12	PQ13
LO1	5	4	5	3	5	5	5	5	5	5
LO2	5	4	5	5	5	5	5	5	5	5
LO3	5	5	4	3	5	4	4	4	4	5
LO4	5	5	5	3	5	5	5	5	0	5
LO5	5	5	5	3	5	5	5	5	5	5
LO6	5	4	5	3	5	5	4	4	4	4
LO7	5	4	4	3	5	5	5	5	5	5
LO8	5	5	4	3	4	4	4	4	4	3

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High