Faculty of Agriculture

Model (No 12)

Course Specification : Technology of Milk By Products

2009 - 2010

 
Farabi Quality Management of Education and Learning - 22/12/2024
University :Mansoura University
Faculty :Faculty of Agriculture
Department :Dairy Science
1- Course data :-
Code: 39
Course title: Technology of Milk By Products
Year/Level: رابعة الألبان
Program Title:
  • All Academic programmes
Specialization:
Teaching Hours: Theoretical: 2Tutorial: Practical: 2
2- Course aims :-
  1. استخدام التكنولوجيا الملائمة لمعالجة المشاكل الفنية والاقتصادية في مجالات الصناعات الغذائية.
  2. إظهار قدراته المهنية بشكل جيد
  3. إدارة وتوظيف الموارد الزراعية
3- Course Learning Outcomes :-
4- Course contents :-
NoTopicsWeek
1Types of dairy by-products.
2General view of nutritional, technological and economical values of dairy by-products.
3Use of dairy by-products in the preparation of dairy
4Separating milk constituents from dairy by-products.
5Uses of skim milk.
6Uses of buttermilk.

5- Teaching and learning methods :-
SMethod
Lectures.
Laboratory work.
Visits to dairy plants.
Discussion groups and seminars

6- Teaching and learning methods of disables :-
  1. not found

7- Student assessment :-
A. Timing
NoMethodWeek
1Mid-term examination 7
2Final-term examination 15
3Oral examination13
4Practical examination14
B. Degree
NoMethodDegree
1Mid_term examination5
2Final_term examination60
3Oral examination 10
4Practical examination 20
5Semester work5
6Other types of asessment
Total100%

8- List of books and references
SItemType
1Technology of Dairy By-products by staff members of the Dairy Department, Faculty of Agriculture, Mansoura University (2003).
2Principles of Dairy Industries by Gamal Abdel- Tawab and Abdel Mageed Hamdy, El- Saadh Press, Cairo (1967).
3Egyptian Journal of Dairy Science
4Journal of Dairy Science.
5Journal of Food Science

9- Matrix of knowledge and skills of the course
SContentStudy week
Types of dairy by-products.
General view of nutritional, technological and economical values of dairy by-products.
Use of dairy by-products in the preparation of dairy
Separating milk constituents from dairy by-products.
Uses of skim milk.
Uses of buttermilk.

Course Coordinator(s): -
  1. Muhammad Yunus Riad Mahana
Head of department: -
EL Tahera Mohammed Ahmed Ammar