1	Course Title:	FERMENTED DAIRY PRODUCTS TECHNOLOGY
2	Course Code:	GSD4225-S
3	Type of Course:	Optional
4	Level of Course:	First Cycle
5	Year of Study:	4
6	Semester:	7
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	2
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
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:
17	Contactinformation of the Course Coordinator:	Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü 16059 Görükle/Bursa Tel: 0 224 2941498 Fax: 0 224 2941402 e-posta: : tulayozcan@uludag.edu.tr
18	Website:
19	Objective of the Course:	The main purpose of this course is informing the students about various fermented milk products manufacturing technology and their quality characteristics.
20	Contribution of the Course to Professional Development

21

Learning Outcomes:

1 Informing about chemistry and biochemistry of fermented milk products ; 2 Informing about various kinds of fermented milk products manufacturing technology (yoghurt, kefyr, koumiss and functional milk products and probiotics) ; 3 Informing about butter manufacturing technology ; 4 Informing about traditional and foreign cheese manufacturing technology ;

22	Course Content:

Week	Theoretical	Practical
1	The Starter Cultures Used in The Production of Fermented Dairy Products	Sampling Methods from Fernented Dairy Products(Cheese, Yoghurt and Buttermilk etc.)
2	Propagation of Pure Cultures	Manufacturing of Starter Cultures and Their Activity Tests
3	Chemistry of Yoghurt and Acid Gels	Manufacturing of Yoghurt
4	Yoghurt Manufacturing Technology	Manufacturing of Fruit Yoghurt
5	Buttermilk Manufacturing Technology	Yoghurt Analyses Titritable Acidity Milk Fat
6	Class Discussion and Midterm Exam	Yoghurt Analyses Syneresis Starch Test
7	Fruit Yoghurt Manufacturing Technology	Manufacturing of Kefyr
8	Types of Yoghurt and Functional Dairy Products	Analyses of Kefyr and Koumiss Titritable Acidity CO2
9	Koumiss Manufacturing Technology	Buttermilk Analyses Free Fatty Acids Milk Fat Analyse
10	Kefyr Manufacturing Technology	Buttermilk Analyses Iodine number Peoxide Value
11	Butter Manufacturing Technology	Cheese Analyses Dried Matter Milk Fat
12	Cheese Manufacturing Technology and Rennet Enzyme	Cheese Analyses Salt Titritable Acidity
13	Traditional Cheese Manufacturing Technology in Turkey	Manufacturing of Cheese
14	Foreign Cheese Manufacturing Technology	Class Discussion and Practical Exam

23	Textbooks, References and/or Other Materials:	Fermented Dairy Products (Assoc. Prof. Dr. Tülay ÖZCAN, Unpublished Lecture Note) All Aspects of Cheese Technology I, II (Prof. Dr. Mustafa ÜÇÜNCÜ) Science and Technology of Yoghurt (Prof. Dr. Barbaros ÖZER) Fundamentals of Cheese Science ( Ed: Prof. Dr. Barbaros ÖZER and Adnan Hayaloğlu) Dairy Science and Technology (Edited by P. Walstra, J.T.M. Wouters, T.J. Geurts) Advanced Dairy Chemistry: Vol, 1, 2, 3 (Edited by P. L. H. McSweeney, P. F. Fox) Cheese: General Aspects 3 (Edited by P. F. Fox) Milk and Milk Products: Technology, Chemistry, and Microbiology (Edited by A. H. Varnam, J. P. Sutherland)
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
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	1	5	5
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	15	15
Others	0	0	0
Final Exams	1	20	20
Total WorkLoad			111
Total workload/ 30 hr			3,2
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 4 4 5 5 5 4 LO2 5 4 4 4 5 4 4 5 5 5 4 LO3 5 3 5 4 5 4 4 5 5 5 4 LO4 5 3 5 4 5 4 4 5 5 5 4

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High