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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Yıl | Semester | Number of ECTS Credits | | GIM-23-111 | FERMENTED MILK PRODUCTS TECHNOLOGY | Elective | 1 | 2 | 6 |
| | Dersin Seviyesi | | Yüksek Lisans | | Dersin Amacı | | The purpose of this courseis to describe the essentials of what is known about the microbiology and preparation of certain fermented milks and its products. | | Name of Lecturer(s) | | Prof. Dr. Nurhan AKYÜZ | | Öğrenme Çıktıları | | 1 | At the and of this course, the students will obtain enough knowledge, about the bacteriaof fermented milk, products, and changed they caused. Also they will learn some practies belonging to fermented milk products. |
| | Öğrenim Türü | | Daytime Class | | Dersin Ön Koşulu Olan Dersler | | None | | Ders İçin Önerilen Diğer Hususlar | | At the and of this course, the students will obtain enough knowledge, about the bacteriasof fermented milk, products, and changed they caused. Also they will learn some practies belonging to fermented milk products. | | Dersin İçeriği | | Presentation of fermented milk
Definition and importance of promotion of fermented milk
Fermentations of sour milk products
Yoghurt-making, the history
Properties and the preparation of processed milk yogurt
Fermentation of milk
incubation of the milk
Characteristics of yogurt bacteria
Properties of yogurt, varieties
Yogurt and related standards and regulations, materials
Other fermented milk products
Kefir, koumiss, buttermilk, and others, the American
Other materials obtained from fermentation
Fermented milk products, nutrition and health effects
| | Haftalık Ayrıntılı Ders İçeriği | |
| 1 | They are qualified to advise the food sector in specialized fields (food technology, product development, increase product quality, food safety, microbiology, etc.) | | | | 2 | They have ability to organize and perform academic level research and give undergraduate level courses to undergraduate students | | | | 3 | They have ability to astablish, control and oparate Firms and processing plant in their specialized field | | | | 4 | They are capable of working at academic level in interdisciplinary science and engineering fields | | | | 5 | They have oral and written communication ability at foreign language | | | | 6 | They use basic computer programs for presentations, writing, statistics and graphics programs | | | | 7 | | | | | 8 | | | | | 9 | | | | | 10 | | | | | 11 | | | | | 12 | | | | | 13 | | | | | 14 | | | |
| | Ders Kitabı / Malzemesi / Önerilen Kaynaklar | | 1. Basımevi, Ankara,
2. Prof. Dr. Mustafa ARÇELİK ve Arkadaşları, 2000, Gıda Mikrobiyolojisi ve Uygulamaları, Ankara.
3. Prof. Dr. Mehmet DEMİRCİ, 2000, Süt Mikrobiyolojisi ve Katkı Maddeleri, Tekirdağ.
4. Prof. Dr. Nihat AKINCI, 2010, Modern Süt Ürünleri Teknolojisi Prof.Dr. E YÖNEY,fermente Olmuş Süt Mamülleri Teknolojisi, 1959, Ankara Üniversitesi, Konya.
| | Planlanan Öğrenme Aktiviteleri ve Metodları | | | Değerlendirme | | | Dersin Sunulduğu Dil | | | Staj Durumu | | None |
| | İş Yükü Hesaplaması | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Attending Lectures | 14 | 3 | 42 | | Discussion | 8 | 1 | 8 | | Question-Answer | 8 | 1 | 8 | | Brain Storming | 8 | 1 | 8 | | Self Study | 14 | 3 | 42 | | Individual Study for Mid term Examination | 1 | 15 | 15 | | Individual Study for Final Examination | 1 | 25 | 25 | | Reading | 10 | 1 | 10 | | Performance | 10 | 1 | 10 | | Homework | 4 | 3 | 12 | |
| Program ve Öğrenme Çıktıları İlişkisi | | | * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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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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