Course Flow

Week Topics Preliminary
1 History of cheese,nutritional value and classification of cheese.
2 Food additives and auxiliary products for cheese processing
3 Food additives and auxiliary products for cheese processing
4 Selecting and preparing of raw milk for cheese processing
5 Selecting and preparing of raw milk for cheese processing
6 Coagulation of milk and processing of the curd.
7 Pressing and molding of the curd.
8 Salting of cheese.
9 Mid-term, Maturing of cheese.
10 Maturing of cheese.
11 White Cheese Production Technology and Practise.
12 Kashar Cheese Production Technology and Practise.
13 Melting Cheese Production Technology.
14 Melting Cheese Production Technology.

Resources

Lecture Notes
Course Resources

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