Bilgi Paketi / Ders Kataloğu
| Ders Kodu | : SU142 |
| Ders Türü | : Zorunlu |
| Ders Grubu | : Önlisans |
| Eğitim Dili | : Türkçe |
| Staj Durumu | : Yok |
| Teori | : 2 |
| Uyg. | : 0 |
| Kredi | : 2 |
| Laboratuvar | : 0 |
| AKTS | : 2 |
Bu derste sütün içerisinde bulunan bileşenler ve bu bileşenlerin özellikleri yanında sütün fiziko kimyasal özelliklerinin öğrenciler tarafından bilinmesi amaçlanmaktadır.
Bu derste sütün tanımı, rengi kokusu gibi özelliklerinin yanında sütü oluşturan makro bileşenlerin tamamı ve üretimde önem arz eden mikro bileşenler konu edinilmektedir.
| Öğr. Gör. Şevki ÇETİNER |
| 1. | Süt bileşenlerini bilir |
| 2. | Sütün fiziko-kimyasal yapısını bilir |
| 3. | Süt bileşenlerinin ürün üretimi üzerindeki etkilerini bilir |
| 4. | Süt bileşenlerinin çeşitli koşullarda geçirdikleri değişimleri bilir |
| 5. | Hangi süt bileşeninin hangi süt ürününde öncelikli olduğunu bilir |
| 1. | Süt teknolojisi Sütün Bileşimi ve İşlenmesi Prof.Dr. Mustafa METİN Ege üniversitesi Mühendislik Fakültesi Yayınları |
| 2. | Süt Teknolojisi Prof.Dr. Atilla YETİŞMEYEN Ankara Üniversitesi Ziraat Fakültesi Yayınları |
| 3. | Süt Teknolojisi Prof.Dr. Ahmet KURT Atatürk Üniversitesi Ziraat Fakültesi Yayınları |
| 4. | https://sushilbandhu.wordpress.com/2015/10/16/the-chemistry-of-milk-final-part-2/ |
| 5. | Süt ineklerinde süt rengiyle ilişkili genetik ve genetik olmayan faktörler, S. Scarso,S. McParland,G. Visentin ,DP Berry, A. McDermott, Bay De Marchi |
| 6. | https://www.sciencedirect.com/science/article/pii/S0022030217306483#:~:text=Milk%20color%20is%20known%20to,health%20status%20(Espada%20and%20Vijverberg%2C |
| 7. | Physiological Factors Affecting Milk Flavor with a Consideration of the Validity of lavor Scores by EARL WEAVER |
| 8. | https://openresearch.okstate.edu/server/api/core/bitstreams/26aa603a-5a0c-4188-aba2-2e8ffb56b834/content |
| 9. | Understanding the pH of Milk and Milk Products: A Key Indicator of Quality and Freshness Milk Quality/ By safemilklabs |
| 10. | https://safemilklabs.com/understanding-the-ph-of-milk-and-milk-products-a-key-indicator-of-quality-and-freshness/ |
| 11. | https://agriculture.institute/milk-production-and-quality/freezing-point-milk-quality-control/ |
| 12. | https://www.isbe.net/CTEDocuments/FCS-700047.pdf |
| 13. | Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance Simona Dominici, Frencesca Marescotti Chiara Sanmartin, Monica Macaluso, Isabella Taglieri, Frencesca Venturi, Angela Zinnai, Maria Sole Facioni |
| 14. | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141425/ |
| 15. | https://www.priyamstudycentre.com/2021/10/ion-exchange-chromatography.html |
| 16. | https://www.nature.com/articles/s41598-020-59704-x |
| 17. | One-pot synthesis of sweetening syrup from lactose Shouyun Cheng, Lloyd E. Metzger ve Sergio I. Martinez South Dakota State University, Dairy and Food Science Department, Brookings, SD, 57006, USA. |
| 18. | https://www.nature.com/articles/s41598-020-59704-x |
| 19. | https://byjus.com/neet/types-of-fermentation/ |
| 20. | Physiological Factors Affecting Milk Flavor with a Consideration of the Validity of lavor Scores by EARL WEAVER https://openresearch.okstate.edu/server/api/core/bitstreams/26aa603a-5a0c-4188-aba2-2e8ffb56b834/content |
| 21. | https://www.fao.org/4/x6537e/X6537E02.htm |
| 22. | https://libguides.lindahall.org/fermentation |
| 23. | https://byjus.com/neet/types-of-fermentation/ |
| 24. | https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/fatty-acids |
| 25. | Oxidative Quality of Dairy Powders: Influencing Factors and Analysis Holly J Clarke, William P McCarthy, Maurice G O’Sullivan, Joseph P Kerry, Kieran N Kilcawley |
| 26. | https://pmc.ncbi.nlm.nih.gov/articles/PMC8534860/#sec3-foods-10-02315 |
| 27. | https://chem.libretexts.org/Courses/Eastern_Mennonite_University/EMU%3A_Chemistry_for_the_Life_Sciences_(Cessna)/17%3A_Lipids/17.3%3A_Membranes_and_Membrane_Lipids |
| 28. | https://www.britannica.com/science/cell-membrane |
| 29. | https://www.phospholipid-research-center.com/phospholipid/types |
| 30. | https://tr.wikipedia.org/wiki/Zwitteriyon |
| 31. | Phospholipids in Milk Fat: Composition, Biological and Technological Significance, and Analytical Strategies. |
| 32. | Giovanna Contarini, Milena Povolo https://pmc.ncbi.nlm.nih.gov/articles/PMC3588016/ |
| 33. | https://en.wikipedia.org/wiki/Sphingomyelin |
| 34. | https://www.lipidmaps.org/resources/lipidweb/lipidweb_html/lipids/sphingo/sph/index.htm |
| 35. | https://www.majordifferences.com/2021/08/difference-between-cerebroside-and.html |
| 36. | https://www.sciencedirect.com/topics/medicine-and-dentistry/glycoprotein |
| 37. | Distribution and Carbohydrate Structures of High Molecular Weight Glycoproteins, MUC1 and MUCX, in Bovine Milk* C.Liu, A.K. Erickson, D.R.Henning |
| 38. | https://www.sciencedirect.com/science/article/pii/S0022030205731143 |
| 39. | Milk Fat Globule Membrane Proteome and Micronutrients in the Milk Lipid Fraction: Insights into Milk Bioactive Compounds Michele Manomi, Donata Cattaneo, Sharon Mazzoleni, Carlotta Giromini, Antonella Baldi and Luciano Pinotti |
| 40. | https://www.mdpi.com/2624-862X/2/2/18 |
| 41. | Milk Lipoprotein Membranes and Their Imperative Enzymes Nissim Silanikove |
| 42. | https://link.springer.com/chapter/10.1007/978-0-387-74087-4_5 |
| 43. | https://www.sciencedirect.com/science/article/abs/pii/S0308814619306776 |
| 44. | https://libguides.lindahall.org/fermentation |
| 45. | The Flavor Potential of Milk Fat. A Review of ItsChemical Nature and Biochemical Origin I. E. KINSELLA, S. PATTON, and P. S. DIMICK, Lipids Laboratory |
| 46. | Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane Christelle Lopez, Chantal Cauty, Fanny Guyomarc’h |
| 47. | https://dairyprocessinghandbook.tetrapak.com/chapter/chemistry-milk |
| 48. | https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lipolysis |
| 49. | https://www.sciencedirect.com/science/article/pii/S0958694605002591 |
| 50. | https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/lipolysis |
| Değerlendirme Türü | Adet | Yüzde |
|---|---|---|
| Ara Sınav (Vize) | 1 | %40 |
| Dönem Sonu Sınavı (Final) | 1 | %60 |
| Etkinlik | Sayısı | Ön Hazırlık | Süre | Toplam Iş Yükü (Saat) |
|---|---|---|---|---|
| Kuramsal Ders | 15 | 2 | 0 | 30 |
| Ara Sınav | 1 | 10 | 0 | 10 |
| Dönem Sonu Sınavı | 1 | 10 | 0 | 10 |
| TOPLAM İŞ YÜKÜ (Saat) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | |
OÇ-1 | 5 | 3 | 2 | 4 | ||||||||||
OÇ-2 | 3 | 2 | 3 | |||||||||||
OÇ-3 | 4 | 3 | 5 | |||||||||||
OÇ-4 | 3 | 4 | 3 | |||||||||||
OÇ-5 | 2 | 3 | 2 | |||||||||||