Information Package / Course Catalogue
| Course Code | : ST101 |
| Course Type | : Non Departmental Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
The chemical structure of milk, composition, quality of raw milk, drinking milk, technology, cheese, yogurt, butter, milk powder, fermented milk products and ice cream manufacturing processes
Milk composition, nutritional value, the general properties, technological processes applied to milk, the basic tools and equipment used in dairy companies. Also drinking milk, cheese, yogurt, butter, milk powder, fermented milk products and ice cream production technologies are described.
| 1. | Know the composition of milk and milk processing techniques |
| 2. | Know the stages of the process of dairy products |
| 3. | Learn the stages of the process of dairy products |
| 4. | Have information about milk and dairy products |
| 5. | Have knowledge about quality criteria of milk and dairy products. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 56 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 5 | 5 | 4 | ||||||||
OÇ-2 | 5 | 5 | 4 | ||||||||
OÇ-3 | 5 | 5 | 5 | 3 | 3 | 4 | 5 | ||||
OÇ-4 | 5 | ||||||||||
OÇ-5 | 3 | 5 | 4 | 5 | |||||||