Course Description

Course Code Semester Teoric Credit ECTS
Prerequisite Courses
Recommended Elective Courses
Course Language Türkçe
Level of the Course Önlisans
Course Type ZORUNLU
Course Coordinator Öğr. Gör. Dr. YELİZ PARLAK
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. 1 - 2 - 3 - A - C -
2 - Count the steps cheese production . 1 - 2 - 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 - C - A -
5 - Describe the factors that influence the quality of cheese. 1 - 2 - A - C -
6 - Explain the causes of defects that may occur in the cheese. 1 - 2 - 3 - A - C -
7 - Determination of yeast strength and calculate amount of yeast. 1 - 2 - 15 - A -
Teaching Methods: 1:Lecture 2:Question-Answer 3:Discussion 15:Problem Solving
Measurement Methods: A:Testing C:Homework

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.


Lecture Notes
Course Resources

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Contribution of the Course to Program Outcomes

No Program Learning Outcomes Contribution Level
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

Evaluation System

Contribution Level Order Percentage of Contribution
AraSinav 1 50
KisaSinav 2 15
KisaSinav 1 15
Odev 1 20
Total 100
The Ratio of the Semester to Success 40
Final to Success Ratio 60
Total 100

ECTS Workload

Activity Sayısı Time (Hour) Total Workload (Hour)
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
Total Workload 108
Total Workload / 25 (h)Toplam İş Yükü /25(s) 4.32
ECTS Credit of the Course 4.32
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