Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GT-324DIARY PRODUCTS TECHNOLOGYCompulsory365
Level of Course Unit
First Cycle
Objectives of the Course
Explain of composition of milk and factors affecting milk composition, explain of essentials of dairy products production
Name of Lecturer(s)
Öğr. Gör. Oksal Macar
Learning Outcomes
1 Give information about production and consumption amounts of milk, milk production and milking systems;
2 Explain constituents of milk and their functions in product making, inform for dairy microbiology, contaminants and inhibitor substances,
3 Explain milk reception principles for processing and pretreatments,
4 Give information on production of dairy products and critical points in processing,
5 Give information on production of dairy products and critical points in processing,
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
Milking methods, milk composition and the factors affecting milk composition, milk constituents and their technological importance, dairy microbiology, contaminants and inhibitors, reception of milk, pretreatments, starter cultures, coagulation mechanism of milk, production of dairy products; liquid milk , yoghurt, cheese, butter, milk powder, ice cream, by-products.
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1 Defination of milk, , milk production statistics,
2 Milking methods, milk composition and affecting factors on milk composition,
3 Milk constituents and their technological importance,
4 Dairy microbiology, contaminants and inhibitors,
5 Reception of milk, pretreatments,
6 Starter cultures, coagulation mechanizm of milk,,
7 Production of liquid milk products,
8 Mid-term exam
9 Yoghurt, ayran, kefir
10 Cheese
11 Cheese
12Butter
13 Milk powder,
14 Ice cream
15 Production of dairy products
16Final Exam
Recommended or Required Reading
Akın, N. 2004. Modern Süt Ürünleri Teknolojisi. Konya. Metin, M., Ozturk, G.F. 2002. Süt Mamulleri Analiz Yöntemleri, Sütün Duyusal, Fiziksel ve Kimyasal Analizleri, EMYO Yayınları, No:24. Demirci, M., Şimşek, O. 1997. Süt İşleme Teknolojisi. Hasad Yayıncılık. İstanbul McSweeney, P.L.H. 2007. Chee
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination144
Final Examination144
Attending Lectures14456
Individual Study for Mid term Examination13030
Individual Study for Final Examination15050
TOTAL WORKLOAD (hours)144
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
LO1        
LO2        
LO3        
LO4        
LO5        
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Giresun University, Giresun / TURKEY • Tel  (pbx): +90 454 310 10 00 • e-mail: halklailiskiler@giresun.edu.tr