SD0073 Local Cheeses and Its Making

3 ECTS - 2-0 Duration (T+A)- 0. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Week Plan

Information

Unit
Code SD0073
Name Local Cheeses and Its Making
Term 2017-2018 Academic Year
Term Fall and Spring
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Belirsiz
Label NFE Non-Field Elective Courses (University) UCC University Common Course
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. DİLEK SAY
Course Instructor Doç. Dr. DİLEK SAY (Güz) (A Group) (Ins. in Charge)


Course Goal / Objective

Giving basic information about local cheese making and properties

Course Content

Cheese, Traditional and Industrial Cheese Making , Turkish Cheeses, Local Cheese Making and Properties

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explanation of cheese and its general properties
LO02 Describe the differences between traditional and industrial cheese making
LO03 Explanation of cheese produced in Turkey
LO04 Explaining the making of local cheeses and the basic properties


Week Plan

Week Topic Preparation Methods
1 Definition and general characteristics of cheese, Cheese Standard 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
2 Traditional and Industrial Cheese Manufacturing 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
3 Turkish Cheeses 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
4 White Cheese Making and Properties 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
5 Kaşar and Fresh Kaşar Making and Properties 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
6 Tulum Cheese Making and Properties 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
7 Mihalic and Civil Cheese Making and Properties 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
8 Midterm exam
9 Dil, Orgu and Gravyer Cheese Making and Properties 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
10 Abaza and Cerkez Cheese Making and Properties 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
11 Cokelek and Lor Cheese Making and Properties 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
12 Sepet, Canak, Kup Cheese Making and Properties 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
13 Van Herb Cheese Making and Properties 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
14 Surk and Carra Cheese Making and Properties 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
15 Urfa Cheese, Antep Cheese Making and Properties 1) From A To Z Cheese Technology, 2008. Prof. Dr. Mustafa Ucuncu. Ugurer Yayincilik. 2) Geleneksel Anadolu Peynirleri, 2005. Doç. Dr. Ufuk Kamber, Ugurer Yayincilik, 219s.
16 Final Exam
17 Final Exam

Update Time: 06.08.2017 01:47