Course Description

Course Code Semester Teoric Credit ECTS
CHEESE TECHNOLOGY SUP 106 2 2 + 1 3 4
Prerequisite Courses
Recommended Elective Courses
Course Language Türkçe
Level of the Course Önlisans
Course Type ZORUNLU
Course Coordinator Öğr. Gör. Dr. YELİZ PARLAK
Instructor
Course Assistants
Course Category
Course Objective
Aim of these course that teaching the factors to be considered during cheese production ,recognition of types of cheese, raw and auxiliary materials and manufacturing techniques,nutritive value and product defects.
Course Content
Historical Development of cheese,  Nutritional Value Classification, Additives used in cheese making and processing aids, selection milk to process cheese and preparation of milk, Coagulating the milk and Processing, Cheese molding and pressing, salting, ripening of cheese, Cheese Production Technology
Processed Cheese Production Technology , Precautions for defects and cheese.
Learning Outcomes of the Course Teaching Methods Measurement Methods
1 - Sort the properties of the raw material used in cheese production. 3 - 2 - 1 - C - A -
2 - Count the steps cheese production . 2 - 1 - C - A -
3 - Explain the objectives of operations and implementation procedures used in cheese production. 1 - 2 - C - A -
4 - Explain the salting techniques used in cheese production. 1 - 2 - A - C -
5 - Describe the factors that influence the quality of cheese. 2 - 1 - C - A -
6 - Explain the causes of defects that may occur in the cheese. 3 - 2 - 1 - C - A -
7 - Determination of yeast strength and calculate amount of yeast. 15 - 2 - 1 - A -
Teaching Methods: 15:Problem Solving 2:Question-Answer 1:Lecture 3:Discussion
Measurement Methods: A:Testing C:Homework
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