Information Package / Course Catalogue
| Course Code | : ST307 |
| Course Type | : Area Elective |
| 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 importance of starter culture on national economy and nutrition in terms of using the necessity of adopting able, standard-quality fermented dairy products and cheese varieties to achieve product and country conditions in accordance with the starter culture production and to design the place able in business of production and implementation to show, in practice the culture arising from the use of error reduction ways to reveal
The importance of starter culture on national economy and nutrition in terms of using the necessity of adopting able, standard-quality fermented dairy products and cheese varieties to achieve product and country conditions in accordance with the starter culture production and to design the place able in business of production and implementation to show, in practice the culture arising from the use of error reduction ways to reveal
| 1. | 1. Students should be able to; recognize and identify starter culture microorganisms by microscopic methods |
| 2. | 2. able to distinguish the basic features of microorganisms by using the acquired theoretical knowledge and practical acquisitions |
| 3. | 3. able to prepare culture combinations that reflects the properties of dairy products |
| 4. | 4. able to make necessary controls and evaluations to get successful results in culture production5able to successfully use of culture types in production |
| 5. |
| 1. | 1. Yaygın ,H.; Kılıç,S. 1993. Süt Endüstrisinde Saf Kültür. |
| 2. | 2. KILIÇ,S.2001-2008.Süt Endüstrisinde Laktik Asit Bakterileri. |
| 3. | 3. KILIÇ,S.2010. Süt Mikrobiyolojisi |
| 4. | 4. LEVEAU,J.Y.;BOUİX,M.1993.Microbiologie İndustrielle,Les microorganismes d’interet industriel.Lavoisier TEC-DOC,Apria,612 . |
| 5. | 5. Wright;Ouvehand,A. 2004 Lactic Acid Bacteria,microbiological and Functional Aspects. Third Ed. 678 |
| 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 | 13 | 0 | 1 | 13 |
| Midterm Examination | 1 | 0 | 2 | 2 |
| Final Examination | 1 | 0 | 2 | 2 |
| TOTAL WORKLOAD (hours) | 101 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 4 | 5 | |||||||||
OÇ-2 | 4 | 5 | |||||||||
OÇ-3 | 5 | ||||||||||
OÇ-4 | 5 | 4 | |||||||||
OÇ-5 | 5 | 4 | |||||||||