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Description of Individual Course UnitsCourse Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | GMG-101 | HOMOGENIZATION IN DAIRY | Elective | 1 | 1 | 6 |
| Level of Course Unit | Second Cycle | Objectives of the Course | Dairy technology is very important to provide detailed information about the homogenization process. | Name of Lecturer(s) | Prof. Dr. Nurhan AKYÜZ | Learning Outcomes | 1 | Her program kendi kazanımlarını ifade eder. |
| Mode of Delivery | Daytime Class | Prerequisites and co-requisities | None | Recommended Optional Programme Components | None | Course Contents | The importance of technology in terms of the definition of homogenization and milk
Theories of the mechanism of homogenization
Homogenate used in the design of systems analysis, valve homogenizers, mikrofludizerler, effective multiplication (separator type) homogenizers
Effective factors of homogenization; one valve structure, pressure, temperature, flow rate, outlet pressure, pasteurization methods
Homogenization of milk products to be processed
Drinking pasteurized milk, sterilized milk, yoghurt, cheese, milk powder, condensed milk, ice cream
Determine the effectiveness of homogenisation
Analysis of the oil phase
microscopic analysis
Effect of homogenization of milk properties
The distribution of fat globules
Viscosity, taste
Impact of products, consistency, whey separation, efficiency
Lipolysis, clotting time, color and durability
| Weekly Detailed Course Contents | |
1 | The importance of technology in terms of the definition of homogenization and milk | | | 2 | Theories of the mechanism of homogenization
| | | 3 | Homogenate used in the design of systems analysis, valve homogenizers, mikrofludizerler, effective multiplication (separator type) homogenizers
| | | 4 | Effective factors of homogenization; one valve structure, pressure, temperature, flow rate, outlet pressure, pasteurization methods | | | 5 | Homogenization of milk products to be processed | | | 6 | Drinking pasteurized milk, sterilized milk, yoghurt, cheese, milk powder, condensed milk, ice cream | | | 7 | Determine the effectiveness of homogenisation | | | 8 | Analysis of the oil phase
microscopic analysis
| | | 9 | Effect of homogenization of milk properties | | | 10 | The distribution of fat globules | | | 11 | Viscosity, taste | | | 12 | Impact of products, consistency, whey separation, efficiency | | | 13 | Lipolysis, clotting time, color and durability | | | 14 | Lipoliz, pıhtılaşma süresi, renk ve dayanıklılık | | | 15 | | | | 16 | | | |
| Recommended or Required Reading | Prof.Dr. Atilla KONAR, Süt Teknoloji, Ç.Ü. Ders Kitabı (1996).
Prof.Dr. Atilla YETİŞMEYEN, Süt Teknolojisi, A.Ü. Ders Kitabı (1992).
Prof.Dr. Zühtü YÖNEY, Süt Kimyası, A.Ü. Ders Kitabı (1974).
Prof.Dr. Turan İNAL, Süt ve Süt Ürünleri Hijyen ve Teknolojisi İ.Ü. Ders kitabı (1990).
Prof.Dr. Mustafa METİN, Süt Teknolojisi, E. Ü. Ders Kitabı (2001).
| Planned Learning Activities and Teaching Methods | | Assessment Methods and Criteria | | Language of Instruction | | Work Placement(s) | None |
| Workload Calculation | |
Midterm Examination | 1 | 2 | 2 | Final Examination | 1 | 2 | 2 | Quiz | 1 | 3 | 3 | Attending Lectures | 5 | 8 | 40 | Self Study | 1 | 50 | 50 | Individual Study for Mid term Examination | 1 | 40 | 40 | Individual Study for Final Examination | 1 | 50 | 50 | |
Contribution of Learning Outcomes to Programme Outcomes | | * 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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