COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Dairy  Technology GM 303 5/Fall 2+2 3 6
Prerequisites -
Language of Instruction Turkısh 
Course Level Undergraduate
Course Type Compulsory
Course Instructor Assoc.Prof.Zafer Erbay 
Assistants Res.Assist. Erva Parıldı
Goals To teach the milk composition and technological importance of milk constituents; technological processes during manufacturing of drinking milk, cheese, fermented milks, milk fat products, dairy powders, and ice cream; utilization methods of whey. To gain experience on preparing an oral presentation. To make interested on following the recent developments about dairy technology; on Turkish dairy sector and manufacturing problems; on social awareness about the dairy technology.
Content Milk composition, technological importance of milk constituents, unit operations in dairy technology, fluid milk production technology, yoghurt production technology, cheese manufacturing and technologies of widely consumed local cheeses in Turkey, butter production technology, dairy powders and production technology, ice cream production technology and utilization of whey.
Learning Outcomes Teaching Methods Assessment Methods
1.Gaining the knowledge of milk composition and the technological importance of milk constituents. 1, 5, 6, 8, 12 A, C
2. Gaining the knowledge of unit operations in dairy technology.
3. Gaining the ability to predict the reason of the quality problems of dairy products and to generate solutions.
4. Gaining the ability to predict the technological problems during dairy product manufacturing and to generate solutions.
5. Being experienced about conveying a subject with oral presentation.
6. Becoming interested on following the recent developments about dairy technology.
7. Becoming interested on Turkish dairy sector and manufacturing problems.
8. Realizing the importance of ethics on manufacturing dairy products.
9. Realizing the importance of intervening the recent arguments about dairy technology with a scientific aspect and becoming interested on social awareness about the dairy technology.
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Introduction to Lecture; History of Dairy Science; Current Situation in Dairy Sector  
2 Milk Types and Properties; Milk Composition and Technological Importance (Lipids)  
3 Milk Composition and Technological Importance (Proteins)  
4 Milk Composition and Technological Importance (Lactose & Minor Constituents)  
5 Enzymes and Microorganisms in Dairy Technology  
6 Unit Operations in Milk Processing (Introduction & Separation Processes)  
7 Unit Operations in Milk Processing (Membrane Filtration & Homogenization)  
8 Unit Operations in Milk Processing (Heat Treatments & Non-thermal Processes); Types of Fluid Milk and Production Technology  
9 Cheese Production and Technology  
10 Fermented Milks, Production and Technology  
11 Milk Fat Products and Technology  
12 Dairy Powder Technology  
13 Whey Processing and Technology
Ice Cream Production and Technology
 
14 Technical Visit to a Dairy Company  
           
       
RECOMMENDED SOURCES
Textbook 1. Fuquay, J.W., Fox, P.F., McSweeney, P.L.H. 2011. Encyclopedia of Dairy Sciences. (4 volumes), 2nd Edition, CRC Press.
Additional Resources 2. Walstra, P., Wouters, J.T.M., Geurts, T.J. 2006. Dairy Science and Technology. 2nd Edition, CRC Press.
 
MATERIAL SHARING
Documents 1-8 Weeks  
Exam Questions  
9-14 Weeks  
Assignments Homeworks  
Exams Date of Exams  
Date of Quizzes  
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 2 40
Total 40
Final Exam 1 60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 40
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 60
Total 100
 
COURSE CATEGORY Technical
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
4
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
4
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
3
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
4
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 5
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
2
7 Gaining the skills of oral and written communications.
5
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  4
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
4
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.  4
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering. 3
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload (Hour)
Lecture 14 2 28
Laboratory 14 2 28
Study Before / After Lecture 14 3 42
Student Report & Presentation 1 15 15
Laboratory Exam 1 15 15
Midterm Exam 1 15 15
Final Exam 1 25 25
Total Work Load 168
Total Work Load / 30 (h) 5.60
ECTS Credit of the Course 6