Information Package / Course Catalogue
| Course Code | : ST414 |
| 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 productions of cream and butter and influencing factors of this procces will learn, they will be able to realize their individual production conditions
Standards of cream and butter, significance in terms of composition and nutrition, raw metarial characateristic and relationship with production procces, packaging and preservation of butter and spoilage and defect are investigated.
| 1. | Student should be able to: have information about legal regulation of Cream and Butter |
| 2. | have sufficient information compositions and nutritional value of Cream and Butter |
| 3. | explain production procces and influencing factors of production procces |
| 4. | express seasonal production procces of Butter |
| 5. | have deficient knowledge about preservation of Butter |
| 6. | explain quality of Butter |
| 7. | evaluation spoilage and defects of butter |
| 8. | have knowledge produciton of cream yields |
| 1. | Oysun, G. 1999. Tereyağı Teknolojisi. E.Ü.Z.F Yay. Teksir no:38/3, 86s |
| 2. | Atamer, M. 1983. Tereyağ Teknolojisi. A.Ü.Z.F. Yay. No:1313. Ankara |
| 3. | Tekinşen, C. 1996. Süt Ürünleri Teknolojisi. Selçuk Ünv. Vet.Fak.Yay. No: ISBN:9759567817, 326s. |
| 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 |
| Lecture - Practice | 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 | |||||||||
OÇ-6 | 5 | 5 | |||||||||
OÇ-7 | 5 | 5 | |||||||||
OÇ-8 | 5 | 5 | |||||||||