MILK AND MILK PRODUCTS TECHNOLOGY

KGT201

Course Code: KGT201
Semester: Third Term (Fall)
Theory+Practice: 2 + 1
ECTS: 5

Course Type

Compulsory Course

Course Level

Associate Degree

Year of Study

Semester

Third Term (Fall)

ECTS

Name of Lecturer(s)

Associate Professor Özge Kahraman Ilıkkan

Learning Outcomes

At the end of this course, the students;

Knows the technological importance of milk composition, chemistry and microbiology.
Knows the production of dairy products from raw milk.
Knows the acceptance of milk to the enterprise and the preliminary operations

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

none

Course Description

This course covers the production technologies of various milk and dairy products, starting with the definition, components, classification, and acceptance pre-treatment of milk. Students learn about the production processes, equipment used, quality control methods, and food regulations for drinking milk, condensed milk, cheese, yogurt, ice cream, butter, and other fermented dairy products. Additionally, packaging techniques, storage conditions, and the nutritional, microbiological, and sensory characteristics of milk and dairy products are examined.

Course Contents

WEEK	TOPICS
1^st Week	Introduction
2^nd Week	Definition of milk and features
3^rd Week	Properties of milk and classification
4^th Week	Acception of milk and pre-proccessing
5^th Week	Drinking milk technology
6^th Week	Condensed milk technology
7^th Week	Packaging in dairy
8^th Week	Mid-term
9^th Week	Cheese production Technology
10^th Week	Yoghurt production Technology
11^th Week	Ice Cream Technology
12^th Week	Butter Technology
13^th Week	Other fermentation products
14^th Week	Review

Recommended or Required Reading

Prof. Dr. Mustafa Metin, Ege Üniversitesi Yayınları, Sütün Yapısı ve Özellikleri, (2009), 2.Baskı, İzmir.
Süt Teknologunun El Kitabı. Mehmet Demirci, Hüsnü Gündüz

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	40
Assignment	1	10
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz
Individual or group work	14	3	42
Preparation for Final exam	14	3	42
Course hours	14	3	42
Preparation for Midterm exam	7	2	14
Laboratory (including preparation)	14	1	14
Final exam	1	1	1
Homework	1	5	5
Total Work Load			161
Total Work Load / 30 (h)			5.36
ECTS Credit of the Course			5

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3
K1	X	X	X
K2
K3	X	X	X
K4
K5	X	X
K6
K7	X	X	X
K8
K9		X
K10
K11	X	X	X
K12		X
K13	X	X	X