Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
GMG-101HOMOGENIZATION IN DAIRYElective116
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
1Her 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
WeekTheoreticalPracticeLaboratory
1The importance of technology in terms of the definition of homogenization and milk
2Theories of the mechanism of homogenization
3Homogenate used in the design of systems analysis, valve homogenizers, mikrofludizerler, effective multiplication (separator type) homogenizers
4Effective factors of homogenization; one valve structure, pressure, temperature, flow rate, outlet pressure, pasteurization methods
5Homogenization of milk products to be processed
6Drinking pasteurized milk, sterilized milk, yoghurt, cheese, milk powder, condensed milk, ice cream
7Determine the effectiveness of homogenisation
8Analysis of the oil phase microscopic analysis
9Effect of homogenization of milk properties
10The distribution of fat globules
11Viscosity, taste
12Impact of products, consistency, whey separation, efficiency
13Lipolysis, clotting time, color and durability
14Lipoliz, 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
Term (or Year) Learning ActivitiesQuantityWeight
SUM0
End Of Term (or Year) Learning ActivitiesQuantityWeight
SUM0
SUM0
Language of Instruction
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination122
Final Examination122
Quiz133
Attending Lectures5840
Self Study15050
Individual Study for Mid term Examination14040
Individual Study for Final Examination15050
TOTAL WORKLOAD (hours)187
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
PO
16
LO1                
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
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