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Course Title: |
DAIRY SCIENCE |
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Course Code: |
VBH 6013 |
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Type of Course: |
Optional |
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Level of Course: |
Third Cycle |
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Year of Study: |
1 |
| 6 |
Semester: |
1 |
| 7 |
ECTS Credits Allocated: |
3 |
| 8 |
Theoretical (hour/week): |
1 |
| 9 |
Practice (hour/week) : |
0 |
| 10 |
Laboratory (hour/week) : |
0 |
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Prerequisites: |
None |
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Recommended optional programme components: |
None |
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Language: |
Turkish |
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Mode of Delivery: |
Face to face |
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Course Coordinator: |
Prof. Dr. SERAN TEMELLİ |
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Course Lecturers: |
Yok |
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Contactinformation of the Course Coordinator: |
e-posta: seran@uludag.edu.tr
Tel: 02242941260
Adres: Uludağ Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı Görükle
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Website: |
http://saglikbilimleri.uludag.edu.tr |
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Objective of the Course: |
To teach proteins, carbohydrates, lipids, vitamins, minerals, enzymes, gasses, organic acids, preservative substances in milk, their chemical properties, structures, classifications, metabolism, mechanism of production, contaminants in milk |
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Contribution of the Course to Professional Development |
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Learning Outcomes: |
| 1 |
Learns formation of milk , composition, importance in nutrition, product in in our country and in the World.;
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| 2 |
Learns milking, commingling, transport, transfer to plants.;
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| 3 |
Learns importance of somatic cell count in milk.;
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| 4 |
Learns phsicochemical properties of milk as acidity, density, freezing point.;
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| 5 |
Learns classification of milk fat, chemical structure and properties, importance in nutrition and technology.;
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Learns classification of milk proteins, their chemical structure and properties, importance in nutrition and technology.;
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Learns classification of milk carbohydrates, their chemical structure and properties, importance in nutrition and technology.;
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Learns chemical structure of milk enzymes, classifications, use in milk technology.;
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Learns classification of vitamins and minerals, factors effecting their presence in milk.;
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Learns antibiotics, drug residues, foreign substances in milk ;
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| Week |
Theoretical |
Practical |
| 1 |
Formation of milk , composition, importance in nutrition, product in in our country and in the World. |
|
| 2 |
Milking, commingling, transport, transfer to plants, |
|
| 3 |
Phsicochemical properties of milk I (color, taste, odor, acidity, density) |
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| 4 |
Phsicochemical properties of milk II (feezing-biling point, viscosity, elecrtic impedance, redox potential, elektrik geçirgenliği, redox potential) |
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Milk lipids I (classification of milk fat, chemical structure and properties) |
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Milk lipids II (milk fat globules, chemical reactions, milk fat constants) |
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Nitrogen compounds I (classification, chemical structure and properties of casein) |
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| 8 |
Nitrogen compounds II (precipitation methods for casein, denaturation of serum proteins) |
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| 9 |
Milk carbohydrates I (classification, properties of lactose, and chemical interactions) |
|
| 10 |
Milk carbohydrates II (lactose fermentation and areas used) |
|
| 11 |
Milk minerals (factors effecting mineral content, importance in nutrition) |
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| 12 |
Milk enzymes (importance in technology , classification, analysis) |
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Minor components in milk (vitamins, milk gasses, organic acids, preservatives, somatic cells) |
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Contaminants (antibiotics, drug residues, cleaning and disinfection substances) in milk |
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Textbooks, References and/or Other Materials: |
1. Fox, P.F. and McSweeney, P.L.H. Advanced Dairy Chemistry, Volume 1, Third Edition, Part A, Kluwer Academic/Plenum Publishers, New York, 2003.
2. Metin, M. Süt Teknolojisi, Sütün Bileşimi ve İşlenmesi, Beşinci Baskı, Ege Üniversitesi Basımevi, İzmir, 2003.
3. Tekinşen, O.C. ve Nizamlıoğlu, M. Süt Kimya, Birinci Basım, Selçuk Üniversitesi Basımevi, Konya, 2001.
4. Tekinşen, O.C. ve Tekinşen, K.K. Süt ve Süt Ürünleri, İkinci Baskı, Selçuk Üniversitesi Basımevi, Konya, 2005.
5. http:www.gkgm.gov.tr. Türk Gıda Kodeksi. İlgili Yönetmelikler ile Ürün Tebliğleri.
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Assesment |
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