Ders Bilgileri
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Ders Tanımı
| Ders | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| CHEESE TECHNOLOGY | SUP 106 | 2 | 2 + 1 | 3 | 4 |
| Ön Koşul Dersleri | |
|---|---|
| Önerilen Seçmeli Dersler |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | Önlisans |
| Dersin Türü | ZORUNLU |
| Dersin Koordinatörü |
Öğr. Gör. Dr. YELİZ PARLAK |
| Dersi Verenler |
Öğr. Gör. Dr. YELİZ PARLAK |
| Dersin Yardımcıları | |
| Dersin Kategorisi | |
| Dersin Amacı |
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.
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| Dersin İçeriği |
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. |
| Dersin Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
| 1 - Sort the properties of the raw material used in cheese production. | 3 - 2 - 1 - | A - C - |
| 2 - Count the steps cheese production . | 2 - 1 - | A - C - |
| 3 - Explain the objectives of operations and implementation procedures used in cheese production. | 2 - 1 - | A - C - |
| 4 - Explain the salting techniques used in cheese production. | 2 - 1 - | A - C - |
| 5 - Describe the factors that influence the quality of cheese. | 2 - 1 - | A - C - |
| 6 - Explain the causes of defects that may occur in the cheese. | 3 - 2 - 1 - | A - C - |
| 7 - Determination of yeast strength and calculate amount of yeast. | 15 - 2 - 1 - | A - |
| Öğretim Yöntemleri: | 3:Discussion 2:Question-Answer 1:Lecture 15:Problem Solving |
| Ölçme Yöntemleri: | A:Testing C:Homework |
Ders Akışı
| Hafta | Konular | ÖnHazırlık |
|---|---|---|
| 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. |
Kaynaklar |
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| Ders Notu | ||
| Ders Kaynakları | ||
Döküman Paylaşımı |
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Dersin Program Çıktılarına Katkısı
| No | Program Öğrenme Çıktıları | KatkıDüzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | To gain basic theoretical and practical knowledge about mathematics, science and basic engineering. | X | |||||
| 2 | To have the ability to interpret and evaluate data, identify problems, analyze, and develop evidence-based solutions by using the basic knowledge and skills in the field. | X | |||||
| 3 | To be able to select and use modern techniques, tools and information technologies required for applications related to the field. | X | |||||
| 4 | Gaining the ability to produce solutions, take responsibility in teams or do individual work when faced with unforeseen situations in applications related to the field. | X | |||||
| 5 | Having foreign language knowledge at a level to follow the innovations in the field and master effective communication techniques . | ||||||
| 6 | Awareness of the necessity of lifelong learning; to follow the developments in science and technology and gain the consciousness of self-renewal. | X | |||||
| 7 | To have a sense of social responsibility, universal, social and professional ethics and to respect historical values | ||||||
| 8 | To have quality awareness, environmental protection knowledge, worker health and job security. | ||||||
| 9 | To gain the ability to use computer software and hardware at the basic level required by the field. | ||||||
| 10 | To gain application skills by examining the relevant processes in the industry and service sector on site. | X | |||||
| 11 | To gain the ability to design using technical drawing, computer aided drawing, simulation programs, and to select systems and components related to the field, to make basic sizing calculations, to draw professional plans and projects, to use laboratory tools and equipment and their software. | X | |||||
Değerlendirme Sistemi
| YARIYIL İÇİ ÇALIŞMALARI | SIRA | KATKI YÜZDESİ |
|---|---|---|
| KisaSinav | 1 | 15 |
| Odev | 1 | 20 |
| KisaSinav | 2 | 15 |
| AraSinav | 1 | 50 |
| Toplam | 100 | |
| Yıliçinin Başarıya Oranı | 40 | |
| Finalin Başarıya Oranı | 60 | |
| Toplam | 100 |
AKTS - İş Yükü
| Etkinlik | Sayısı | Süresi(Saat) | Toplam İş yükü(Saat) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 3 | 48 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 1 | 16 |
| Mid-terms | 1 | 10 | 10 |
| Quiz | 2 | 6 | 12 |
| Assignment | 1 | 6 | 6 |
| Final examination | 1 | 16 | 16 |
| Toplam İş Yükü | 108 | ||
| Toplam İş Yükü /25(s) | 4.32 | ||
| Dersin AKTS Kredisi | 4.32 |