| Code: LVS 214 |
Course Title: ANIMAL PRODUCTS TECHNOLOGY |
Theoretical+Practice: 2+0 |
ECTS: 3 |
|
| Year/Semester of Study |
2 / Spring Semester |
| Level of Course |
Short Cycle Degree Programme |
| Type of Course |
Optional |
| Department |
LABORANT VE VETERİNER SAĞLIK PROGRAMI |
| Pre-requisities and Co-requisites |
None |
| Mode of Delivery |
Face to Face |
| Teaching Period |
14 Weeks |
| Name of Lecturer |
MURAT ŞEN (muratsen@nevsehir.edu.tr) |
| Name of Lecturer(s) |
ARİF KIZILIRMAK, |
| Language of Instruction |
Turkish |
| Work Placement(s) |
None |
| Objectives of the Course |
| The aim of this course is to put raw materials and auxiliary materials into operation, to control pre-processes, to control the production of drinking milk, to control the production of dried dairy products and to gain competencies in accordance with the Turkish Food Codex and TS standards. In addition, this course aims to provide students with the competency of producing emulsion type and fermented meat products and sausage-like products. |
| Learning Outcomes |
PO |
MME |
| The students who succeeded in this course: |
|
|
| LO-1 |
They know the formation mechanism of milk. They know the necessary knowledge and practices about dairy hygiene and quality control. They have information about UHT milk, cheese, yoghurt, ice cream and kefir technologies. |
PO-12 Recognizes and uses the scientific knowledge.
|
Examination
|
| LO-2 |
Knows the determination of hygienic quality with platform tests. Can produce Yoghurt and Butter and make necessary controls. Have basic knowledge about meat products. |
PO-7 Prepares and uses institutionally determined dietary protocols.
|
Examination
|
| LO-3 |
It can produce emulsion type meat products. It can produce sausage-like products. It can take raw materials and auxiliary materials into operation. |
PO-18 Remembers human, pet owner rights, protects animal welfare and ethical principles in all applications.
|
Examination
|
PO: Programme Outcomes
MME:Method of measurement & Evaluation |
| Course Contents |
| The content of this course Milk composition-milk formation-milk hygiene Milk quality, quantity measurement in dairy enterprises+Storage of raw materials and auxiliary materials+Milk cleaning Milk Cleaning+Milk air and odor removal
Separation of Milk Fat+ Milk Standardization+ Milk Homogenization Drinking Milk Technology-Pasteurized-UHT milk production Yoghurt Production Technology Plain Yogurt Production+Fruit Yogurt Production Probiotic Yogurt Production+Yogurt-Ayran Production Basic processes in the production of meat products and classification of meat products Emulsion technology Sausage production technology Salami production technology covers the topics of fermented sausage technology. |
| Weekly Course Content |
| Week |
Subject |
Learning Activities and Teaching Methods |
| 1 |
Introduction of the course and resources |
explanation question answer |
| 2 |
Milk composition-the formation of milk-milk hygiene |
explanation question answer |
| 3 |
Qualities of milk, Dairy Farms milk quantity measurement + + clean storage of raw and auxiliary materials |
explanation question answer |
| 4 |
Cleaning the air and the smell of milk + milk taken |
explanation question answer |
| 5 |
Separation of Oil + Milk + Milk Homogenization of Dairy Standardization |
explanation question answer |
| 6 |
Technology-Pasteurized Fluid Milk-UHT milk production |
explanation question answer |
| 7 |
Yogurt Production Technology ,Simple Yogurt Fruit Yogurt Production + Manufacturing+Production of Probiotic Yogurt + yogurt, buttermilk Production |
explanation question answer |
| 8 |
mid-term exam |
|
| 9 |
Classification of the basic processes used in the production of meat products and meat products |
explanation question answer |
| 10 |
Emulsion technology |
explanation question answer |
| 11 |
Sausage production technology |
explanation question answer |
| 12 |
Salami production technology |
explanation question answer |
| 13 |
Fermented sausage technology |
explanation question answer |
| 14 |
Fermented sausage technology |
explanation question answer |
| 15 |
Microbial spoilage in food |
explanation question answer |
| 16 |
final exam |
|
| Recommend Course Book / Supplementary Book/Reading |
| 1 |
Süreyya Saltan Evrensel. Süt Ürünleri Teknlojisi.Et Bilimi ve Teknolojisi-Prof. Dr. Aydın Öztan,Et ve Et Ürünleri Teknolojisi-Prof. Dr. Şahsene Ana |
| Required Course instruments and materials |
| Textbook, computer, projector |
