Information Package / Course Catalogue
| Course Code | : ST313 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 2 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
The aim of the course is to introduce the yogurt and fermented dairy products and to teach the technology of yogurt manufacture and yogurt biochemistry
The history, classification and properties of yoghurt and related fermented dairy products, Detailed explanation of yogurt technology and biochemistry, Manufacturing technology of yogurt related fermented dairy products
| 1. | 1. The knowledge on the kinds and properties of fermented dairy products |
| 2. | 2. The ability to understand the technological processes in yogurt manufacture |
| 3. | 3. The ability to provide the standardization in yogurt manufacture |
| 4. | 4. The ability to understand the yogurt biochemistry |
| 5. | 5. The ability to relate between the knowledge on the yogurt technology and product quality |
| 1. | 1. DERS KİTABI: 1. Tamime, A. Y., Robinson, R. K (1999) Yoghurt Science and Technology, Woodhead Publishing Ltd., UK. |
| 2. | 2. Özer, B. (2006) Yoğurt Bilimi ve Teknolojisi, Sidas Medya LTD. Çankaya, İzmir. YARDIMCI KİTAPLAR: 1. Tamime, A. Y. (2006) Fermented Milks, Blackwell Science Ltd., UK. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 2 | 56 |
| Laboratory | 14 | 0 | 2 | 28 |
| Individual Work | 14 | 0 | 1 | 14 |
| Midterm Examination | 1 | 0 | 2 | 2 |
| Final Examination | 1 | 0 | 2 | 2 |
| TOTAL WORKLOAD (hours) | 102 | |||
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 | |||||||||
OÇ-2 | 5 | 5 | |||||||||
OÇ-3 | 5 | 5 | |||||||||
OÇ-4 | 5 | 5 | |||||||||
OÇ-5 | 5 | 5 | |||||||||