Information Package / Course Catalogue
| Course Code | : SU142 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
In this course, it is aimed for students to know the components found in milk and the properties of these components, as well as the physicochemical properties of milk.
In this course, the definition of milk, its characteristics such as color and smell, as well as all the macro components that make up milk and the micro components that are important in production are discussed.
| Ins. Şevki ÇETİNER |
| 1. | Know the components of milk |
| 2. | Knows the physico-chemical structure of milk |
| 3. | Know the effects of milk components on product production |
| 4. | Knows the changes that milk components undergo under various conditions. |
| 5. | Knows which milk component is the priority in which dairy product |
| 1. | Dairy technology Composition and Processing of Milk Prof.Dr. Mustafa METİN Ege üniversitesi Mühendislik Fakültesi Yayınları |
| 2. | Dairy Technology Prof.Dr. Atilla YETİŞMEYEN Ankara Üniversitesi Ziraat Fakültesi Yayınları |
| 3. | Dairy Technology Prof.Dr. Ahmet KURT Atatürk Üniversitesi Ziraat Fakültesi Yayınları |
| 4. | https://sushilbandhu.wordpress.com/2015/10/16/the-chemistry-of-milk-final-part-2/ |
| 5. | Süt ineklerinde süt rengiyle ilişkili genetik ve genetik olmayan faktörler, S. Scarso,S. McParland,G. Visentin ,DP Berry, A. McDermott, Bay De Marchi |
| 6. | https://www.sciencedirect.com/science/article/pii/S0022030217306483#:~:text=Milk%20color%20is%20known%20to,health%20status%20(Espada%20and%20Vijverberg%2C |
| 7. | Physiological Factors Affecting Milk Flavor with a Consideration of the Validity of lavor Scores by EARL WEAVER |
| 8. | https://openresearch.okstate.edu/server/api/core/bitstreams/26aa603a-5a0c-4188-aba2-2e8ffb56b834/content |
| 9. | Understanding the pH of Milk and Milk Products: A Key Indicator of Quality and Freshness Milk Quality/ By safemilklabs |
| 10. | https://safemilklabs.com/understanding-the-ph-of-milk-and-milk-products-a-key-indicator-of-quality-and-freshness/ |
| 11. | https://agriculture.institute/milk-production-and-quality/freezing-point-milk-quality-control/ |
| 12. | https://www.isbe.net/CTEDocuments/FCS-700047.pdf |
| 13. | Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance Simona Dominici, Frencesca Marescotti Chiara Sanmartin, Monica Macaluso, Isabella Taglieri, Frencesca Venturi, Angela Zinnai, Maria Sole Facioni |
| 14. | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141425/ |
| 15. | https://www.priyamstudycentre.com/2021/10/ion-exchange-chromatography.html |
| 16. | https://www.nature.com/articles/s41598-020-59704-x |
| 17. | One-pot synthesis of sweetening syrup from lactose Shouyun Cheng, Lloyd E. Metzger ve Sergio I. Martinez South Dakota State University, Dairy and Food Science Department, Brookings, SD, 57006, USA. |
| 18. | https://www.nature.com/articles/s41598-020-59704-x |
| 19. | https://byjus.com/neet/types-of-fermentation/ |
| 20. | Physiological Factors Affecting Milk Flavor with a Consideration of the Validity of lavor Scores by EARL WEAVER https://openresearch.okstate.edu/server/api/core/bitstreams/26aa603a-5a0c-4188-aba2-2e8ffb56b834/content |
| 21. | https://www.fao.org/4/x6537e/X6537E02.htm |
| 22. | https://libguides.lindahall.org/fermentation |
| 23. | https://byjus.com/neet/types-of-fermentation/ |
| 24. | https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/fatty-acids |
| 25. | Oxidative Quality of Dairy Powders: Influencing Factors and Analysis Holly J Clarke, William P McCarthy, Maurice G O’Sullivan, Joseph P Kerry, Kieran N Kilcawley |
| 26. | https://pmc.ncbi.nlm.nih.gov/articles/PMC8534860/#sec3-foods-10-02315 |
| 27. | https://chem.libretexts.org/Courses/Eastern_Mennonite_University/EMU%3A_Chemistry_for_the_Life_Sciences_(Cessna)/17%3A_Lipids/17.3%3A_Membranes_and_Membrane_Lipids |
| 28. | https://www.britannica.com/science/cell-membrane |
| 29. | https://www.phospholipid-research-center.com/phospholipid/types |
| 30. | https://tr.wikipedia.org/wiki/Zwitteriyon |
| 31. | Phospholipids in Milk Fat: Composition, Biological and Technological Significance, and Analytical Strategies. |
| 32. | Giovanna Contarini, Milena Povolo https://pmc.ncbi.nlm.nih.gov/articles/PMC3588016/ |
| 33. | https://en.wikipedia.org/wiki/Sphingomyelin |
| 34. | https://www.lipidmaps.org/resources/lipidweb/lipidweb_html/lipids/sphingo/sph/index.htm |
| 35. | https://www.majordifferences.com/2021/08/difference-between-cerebroside-and.html |
| 36. | https://www.sciencedirect.com/topics/medicine-and-dentistry/glycoprotein |
| 37. | Distribution and Carbohydrate Structures of High Molecular Weight Glycoproteins, MUC1 and MUCX, in Bovine Milk* C.Liu, A.K. Erickson, D.R.Henning |
| 38. | https://www.sciencedirect.com/science/article/pii/S0022030205731143 |
| 39. | Milk Fat Globule Membrane Proteome and Micronutrients in the Milk Lipid Fraction: Insights into Milk Bioactive Compounds Michele Manomi, Donata Cattaneo, Sharon Mazzoleni, Carlotta Giromini, Antonella Baldi and Luciano Pinotti |
| 40. | https://www.mdpi.com/2624-862X/2/2/18 |
| 41. | Milk Lipoprotein Membranes and Their Imperative Enzymes Nissim Silanikove |
| 42. | https://link.springer.com/chapter/10.1007/978-0-387-74087-4_5 |
| 43. | https://www.sciencedirect.com/science/article/abs/pii/S0308814619306776 |
| 44. | https://libguides.lindahall.org/fermentation |
| 45. | The Flavor Potential of Milk Fat. A Review of ItsChemical Nature and Biochemical Origin I. E. KINSELLA, S. PATTON, and P. S. DIMICK, Lipids Laboratory |
| 46. | Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane Christelle Lopez, Chantal Cauty, Fanny Guyomarc’h |
| 47. | https://dairyprocessinghandbook.tetrapak.com/chapter/chemistry-milk |
| 48. | https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lipolysis |
| 49. | https://www.sciencedirect.com/science/article/pii/S0958694605002591 |
| 50. | https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lipolysis |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 15 | 2 | 0 | 30 |
| Midterm Examination | 1 | 10 | 0 | 10 |
| Final Examination | 1 | 10 | 0 | 10 |
| TOTAL WORKLOAD (hours) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | |
OÇ-1 | 5 | 3 | 2 | 4 | ||||||||||
OÇ-2 | 3 | 2 | 3 | |||||||||||
OÇ-3 | 4 | 3 | 5 | |||||||||||
OÇ-4 | 3 | 4 | 3 | |||||||||||
OÇ-5 | 2 | 3 | 2 | |||||||||||