| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 0100108102 | DAIRY PROCESSING TECHNOLOGY | Compulsory | 4 | 8 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
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| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Sütün tanımını ve teknolojik ve beslenmedeki önemini anlatabilir. Sütün bileşimini sıralayabilir. | | 2 | Students can describe, technologic and nutrition importance of milk, can explanations composition of milk | | 3 | Students can describe details knowledge about components of milk and can learn knowledge about milk lipids, lipoids, proteins, lactose milk. Can explanation their importance nutrition and dairy technology. | | 4 | can describe pasteurized milk and sterilized milk | | 5 | can be technological processes to milk11. can describe will be treated milk required properties |
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| Mode of Delivery |
| Evening Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| 1- Basic concepts about sea/fishery products
2- Overview of developments in the world and Turkey about seafood
3- Sea Products: I-Sea plants
4- Sea Products: II- Mollusc
5- Sea Products: III- Crustaceans
6- Sea Products: IV- Fish
7- General properties of fish
8- Compounds and properties of fish meat
9- Fish processing procedure (job flow and planning in plants) after fishing
10- Fish/fish products storage methods
11- Quality properties of fresh fish/fish products
12- Spoilage of fresh fish/fish products
13- Canned fish meat and havyar production
14- Surumi, salted-dried fish meat and ciroz production
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| Weekly Detailed Course Contents |
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| 1 | Sütün tanımlanması, süt üretimi istatistik verileri, | | | | 2 | Süt sağım yöntemleri, süt bileşenleri ve bileşimi etkileyen faktörler, | | | | 3 | Süt bileşenleri ve teknolojik açıdan önemleri, | | | | 4 | Süt mikrobiyolojisi, kontaminantlar ve inhibitörler, | | | | 5 | Sütün kabulü ve ön işlemler, | | | | 6 | Starter kültürler, sütün pıhtılaşma mekanizması, | | | | 7 | İçme sütü üretimi | | | | 8 | Ara sınav | | | | 9 | Yoğurt, ayran, kefir | | | | 10 | Peynir | | | | 11 | Peynir | | | | 12 | Tereyağı | | | | 13 | Süttozu, | | | | 14 | Dondurma | | | | 15 | Pilot tesiste ürünlerin üretilmesi | | | | 16 | | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | | | Language of Instruction | | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Self Study | 1 | 30 | 30 |
| Individual Study for Mid term Examination | 1 | 30 | 30 |
| Individual Study for Final Examination | 1 | 30 | 30 |
| Homework | 1 | 28 | 28 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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