Information Package / Course Catalogue
| Course Code | : GMP527 |
| 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 show for food engineering master students, important points during production of fermented milk processing technology and to provide solutions to problems, which are encountered during the production of different fermented milk products.
Classic private purposes except dairy products produced and used in many industries and raw material milk are casein, whey powder and milk sugar and diabetic, therapeutic, etc. definition of dairy products, varieties, production technologies and applications, and some of the probiotic properties of fermented dairy products (milk, biogard milk, bifidus, etc acidofillus) production and properties.
| Lec. Selda BULCA |
| 1. | 1. Süt ürünlerindeki fermentasyonları ve bunlara sebep olan mikroorganizmaları tanır. |
| 2. | 2. Yoğurt yapımındaki temel işlemler hakkında bilgi sahibi olur |
| 3. | 3. Yoğurt saf kültürü, çalışma mekanizması ve çeşitlerini öğrenir |
| 4. | 4. Yoğurt üretimindeki kalite kriterlerini ve yoğurt çeşitlerini kavrar. Yoğurt üretiminde karşılaşılan sorunlar ve çözüm yolları hakkında fikir üretir |
| 5. | 5. Kefir üretimini öğrenir |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %25 |
| Final Examination | 1 | %55 |
| Quiz | 2 | %20 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 9 | 2 | 154 |
| Quiz | 2 | 6 | 1 | 14 |
| Midterm Examination | 1 | 15 | 1 | 16 |
| Final Examination | 1 | 15 | 1 | 16 |
| TOTAL WORKLOAD (hours) | 200 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 3 | 3 | 4 | 4 |
OÇ-2 | 4 | 2 | 4 | 5 | 4 |
OÇ-3 | 3 | 2 | 3 | 3 | 4 |
OÇ-4 | 4 | 4 | 4 | 5 | 5 |
OÇ-5 | 3 | 5 | 2 | 4 | 3 |