Information Package / Course Catalogue
| Course Code | : ZST514 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
The aim of this course is to examine the technology of milk-based products to students and to introduce them to the importance of milk-based products in the dairy industry.
Milks fortified (Fortie) with vitamins and minerals, flavored and reduced fat milks and their processing technologies, raw material properties, processing and equipment used in recombined dairy products, types and production of imitation and substitute milk products, type, composition and formulas of baby foods, milk protein products (functional production and recovery methods of casein, caseinate, co-precipitate, serum protein concentrate), milk desserts and traditional dairy foods
| Lec. Ali GÖNCÜ |
| 1. | Have knowledge about the chemistry of milk-based products. |
| 2. | Learns the production technology of milk-based products. |
| 3. | Have information about milk protein products. |
| 4. | Gains knowledge about traditional dairy products. |
| 5. | Gain information about substitute dairy products. |
| 1. | Gürsel, A. (Editör). 2012. Süt Esaslı Ürünler Teknolojisi. Ankara Üniversitesi Basımevi, Ankara, Türkiye, 196 sayfa. ISBN-978-605-136-028-7. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Final Examination | 1 | %70 |
| Term Assignment | 1 | %30 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 15 | 4 | 2 | 90 |
| Assignment | 5 | 4 | 2 | 30 |
| Term Project | 1 | 10 | 2 | 12 |
| Individual Work | 10 | 4 | 2 | 60 |
| Final Examination | 1 | 2 | 2 | 4 |
| TOTAL WORKLOAD (hours) | 196 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 5 | 4 | 3 | 3 | 3 |
OÇ-2 | 5 | 4 | 3 | 3 | 3 |
OÇ-3 | 5 | 4 | 3 | 3 | 3 |
OÇ-4 | 3 | 3 | 2 | 3 | 2 |
OÇ-5 | 3 | 3 | 2 | 3 | 2 |