Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
ZST205MILK AND DAIRY PRODUCTS TECHNOLOGYElective244
Level of Course Unit
First Cycle
Language of Instruction
Turkish
Objectives of the Course
Teaching of the composition and chemical structure of milk, quality of raw milk, manufacturing technology of dairy products (fluid milk, cheese, yogurt, butter, milk powder, and ice cream )
Name of Lecturer(s)
Doç. Dr. Gülfem ÜNAL
Learning Outcomes
1The ability of explaining the composition of milk and milk processing techniques
2The skill of listing the stages of dairy products processes
3He can explain food safety and food additives in milk and dairy products
4He can evaluate World and Turkey dairy industry
Mode of Delivery
Face to Face
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
•The composition of milk and dairy products, technology of fluid milk, yogurt and other fermented milk products, cheese, butter, milk powder, and ice cream, the factors affecting product quality
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1What is Milk? The dairy industry in Turkey and the worldSpecific Gravity Analysis in Milk
2Composition of raw milk, raw milk quality pH Analysis in Milk
3The quality of raw milk, milking, and raw milk transport.Titratable Acidity Analysis in Milk
4The basic processes in dairy industry (storage, heating, homogenization, separation, deodorization, standardization) Dry Matter Analysis in Milk
5The basic processes in dairy industry (storage, heating, homogenization, separation, deodorization, standardization) Fat Analysis in Milk
6Fluid milk technology (Pasteurized milk) Fat Analysis in Yoghurt
7Fluid milk technology (UHT milk)Dry Matter Analysis in Yoghurt
8Mid-Term Exam
9Yoghurt and fermented milks technologySyneresis Analysis in Yoghurt
10Yoghurt and fermented milks technology Titratable Acidty Analysis in Yoghurt
11Cheese technologyDry Matter Analysis in Cheese
12Cheese technologyTitratable Acidty Analysis in Cheese
13Butter technology Fat Analysis in Cheese
14Condensed milk and milk powder technology Salt Content Analysis in Cheese
15Ice cream technology Sensory Analysis in Milk and Dairy Products
16Final exam
Recommended or Required Reading
Kınık, Ö., Uysal, H., Akalın, S., Karagözlü, C. 2007. Süt ve Süt Ürünleri Teknolojisi . E.Ü.Z.F. Basılmamış Ders Notları, Bornova/İzmir. YARDIMCI KİTAPLAR: 1. Metin,M.1998.Süt teknolojisi.Ege Üni.Mühendislik Fakültesi yayınları No:33 İzmir 2. Yetişmeyen A.1997 Süt Teknolojisi. Ankara Üni.Ziraat Fakültesi Yayın No:1482 Ankara 3. Üçüncü M.2002.Süt Teknolojisi. Ege Üni.Mühendislik Fakültesi yayınları No:32 İzmir
Planned Learning Activities and Teaching Methods
Activities are given in detail in the sections of "Assessment Methods and Criteria" and "Workload Calculation".
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Sınavı1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Quiz111
Attending Lectures14228
Project Preparation13030
Individual Study for Mid term Examination13030
Individual Study for Final Examination14040
TOTAL WORKLOAD (hours)131
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
LO123  3 
LO223  3 
LO3     2
LO4      
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr