Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
CHEESE TECHNOLOGY ZST439 0 + 0 4.0 4.0

Prerequisites None

Language of Instruction Turkish
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals The aim of the course is to provide students with teoretical and practical information on cheese and cheese-related products.
Course Content In this course, students are provided with information on cheese production technologies, casein chemistry, starter and non-starter lactic acid bacteria, salting kinetics, biochemical events occuring during ripening, cheese rheology, nutirional aspects of cheese, whey products, and continental cheeses.
Learning Outcomes 1) It explained nutritive value and classification of cheese contains
2) It explained ingredients and additives used in cheesemaking
3) It explain cheesemaking procedure step by step in detailed
4) It is examined cheese defects and discussed the problems
5) it explained starter culture used in cheese technology

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week History, cheese production and consumption Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
2. Week Nutritional aspect, classification and cheese varieties Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
3. Week Qualifications of cheese milk and the influence of different milk species on the cheese quality Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
4. Week Additive in cheesemaking: enzymes Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
5. Week Additive in cheesemaking: starter cultures Lecture; Question Answer; Discussion

 Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
6. Week Ingredients in cheesemaking: salt, CaCl2, colouring materials, aroma enhancing Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
7. Week Selection and preparation of cheese milk Lecture; Question Answer

 Presentation (Including Preparation Time)
8. Week Coagulation of milk by rennet and factors affecting renneting Lecture; Question Answer

 Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
9. Week Curd cutting and wheying Lecture; Question Answer; Discussion

 Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
10. Week cutting the curd, molding, pressing Lecture; Question Answer; Discussion

 Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
11. Week Salt in cheese and salting methods Lecture; Question Answer; Discussion

 Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
12. Week Cheese ripening and accerelated the ripening Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
13. Week Cheese defects Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)
14. Week Cheese yield and packaging Lecture; Question Answer; Discussion

 Presentation (Including Preparation Time)

Sources Used in This Course
Recommended Sources
Eck.A. 1907. Cheesemaking; Science and Technology. Lavoisier Pub. Inc.New York. USA
Fox.F.P. 2000. Fundamentals of Cheese Science. An Apsen Pub. Inc. Maryland. USA
Law, B.A. and Tamime, A. Y. 2010. Technology of Cheesemaking. Second Edition. Wiley-Blackwell. United Kingdom.
McSweney, P.H.L. Cheese Solved Problems, CRC Press. NY
Üçüncü,M. 2004. A’dan Z’ye Peynir Teknolojisi. Ege Ünv.Müh.Fak. İzmir

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 16 2
Work Hour outside Classroom (Preparation, strengthening) 16 3
Midterm Exam 1 1.5
Time to prepare for Midterm Exam 1 20
Time to prepare for Final Exam 1 22
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • ECTS credits and course workload