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Course Description Course Name : Milk Processing Technology Course Code : GM 471 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. NURAY GÜZELER Learning Outcomes of the Course : Knows physical, chemical and sensory properties of milk Knows production of dairy products Recognizes special dairy products Knows utilization of dairy waste Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : To give information about dairy technology and to build a solid foundation about basic concepts and principles about the technology. Course Contents : History and development of dairying, Dairying in Turkey and the world. Gross ccmposition of milk, milk fat, lactose, nitrogenous substances, minerals, vitamins. Enzymes in milk, gases and other substances, microbes in milk. Physical properties of milk, factors effecting quantity, composition and quality of milk. Pretreatment of milk, drinking milk, concentrated milk, milk powder. Cheese technology, fermented dairy products, butter, anhydrous butter and ice-cream. Dairy waste, special dairy products, traditional dairy products. Language of Instruction : Turkish Work Place : Classroom, laboratory   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 History and development of dairying Related book Lecture, question-and-answer 2 Dairying in Turkey and the world Related book Lecture, question-and-answer 3 Gross ccmposition of milk, milk fat Related book Lecture, question-and-answer,laboratory practices 4 Lactose, nitrogenous substances, minerals, vitamins Related book Lecture, question-and-answer 5 Enzymes in milk, gases and other substances, microbes in milk Related book Lecture, question-and-answer 6 Physical properties of milk, factors effecting quantity, composition and quality of milk Related book Lecture, question-and-answer 7 Pretreatment of milk, drinking milk Related book Lecture, question-and-answer 8 Concentrated milk, milk powder Related book Lecture, question-and-answer 9 Cheese technology Related book Lecture, question-and-answer, written exam, laboratory practices 10 Fermented dairy products Related book Lecture, question-and-answer,laboratory practices 11 Butter, anhydrous butter and ice-cream Related book Lecture, question-and-answer,laboratory practices 12 Dairy waste Related book Lecture, question-and-answer 13 Special dairy products Related book Lecture, question-and-answer 14 Traditional dairy products Related book Lecture, question-and-answer 15 Midterm exam Related book Written exam 16/17 Final exam Related book Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Dairy Technology (Konar, A., 1996. Ç.Ü.Z.F. Genel Yayın No: 140, Adana 189 s.) Dairy Technology (Yetişmeyen, A., 2000. Ankara Üniversitesi Z. F. Yayın No: 1511, Ankara 229 s.) Dairy Technology (Metin, M., 2001. Ege Üniv.Müh. Fak. Yayınları No: 33,İzmir, 802 s.) Required Course Material(s)  Internet sources   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 60     Homeworks/Projects/Others 2 40 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 5 2 Improve a process-based system using the methods of measurement and evaluation 5 3 Has knowledge in the fields of basic science, engineering and food science and technology 4 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 5 5 Researches and analyzes complex systems using scientific methods 4 6 Uses objective and subjective methods to evaluate food quality and interprets the results 5 7 Selects and uses modern technical systems in food engineering and technology applications 5 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 5 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 4 10 Complies with teamwork 5 11 Analytically and critically evaluates the learned information. 5 12 Knows the necessity of lifelong learning. 3 13 Communicates effectively and healthily in the relevant field and uses communication technologies 4 14 Knows a foreign language at a level to follow the literature about foods and communicate 5 15 is respectful of professional ethics 4 16 Has ability to plan, implement and develop a food process 5 17 Knows the legislation and management systems related to foods 5 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 15 4 60     Out of Class Study (Preliminary Work, Practice) 15 1 15 Assesment Related Works     Homeworks, Projects, Others 2 12 24     Mid-term Exams (Written, Oral, etc.) 1 1 1     Final Exam 1 1 1 Total Workload: 101 Total Workload / 25 (h): 4.04 ECTS Credit: 4