Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
CHEESE TECHNOLOGY 10102047 1 + 0 1.0 3.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors Bahar ONARAN
Assistants
Goals to give information about production technologies according to cheese varieties.
Course Content History of cheses production, White cheese technology, Kasar cheese technology, production technology of traditional cheeses, packaging and storage
Learning Outcomes 1) production stages according to cheese varieties
2) white cheese technology
3) Kaşar cheese technology

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week History of chese production Lecture; Question Answer

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
2. Week choice of milk in cheese production Lecture; Question Answer

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
3. Week Standardization of milk Lecture; Question Answer

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
4. Week Homogenization of milk Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
5. Week addition of calcium chloride Question Answer; Discussion

 Homework Presentation (Including Preparation Time)
6. Week Addition of starter culture Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
7. Week addition of cheese yeast Lecture; Question Answer; Problem Solving

 Homework Presentation (Including Preparation Time)
8. Week clot formation Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
9. Week filtration of whey and molding of telemetry Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
10. Week salting Lecture; Question Answer

 Homework Presentation (Including Preparation Time)
11. Week white cheese technology 1 Lecture

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
12. Week white cheese technology 2 Lecture; Question Answer

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
13. Week white cheese technology 3 Lecture; Question Answer

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)
14. Week white cheese technology 4 Lecture; Question Answer

 Presentation (Including Preparation Time) Project (Including Preparation and presentation Time)

Sources Used in This Course
Recommended Sources
Doyle, M.P., Beuchat, L.R., Montville, T.J. (1997). Food Microbiology : Fundamentals and Frontiers. ASM Pres, Washington.
Erol, İ. (1999). Besin Hijyeni. Ankara Üniversitesi Veteriner Fakültesi Besin Hijyeni ve Teknolojisi Anabilim Dalı.
Walstra P, Wouters JTM, Geurts TJ (2006). Dairy science and technolgy. 2nd ed., Taylor & Francis CRC, New York.

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3
PY15000
PY25500
PY35000
PY45000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Homework 14 2
Dönem İçi Notu (DİN) 14 1
Dönem Sonu Sınavı (DSS) 14 1
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload