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Information
| Code | GM576 |
| Name | Cheese Processing Technology |
| Term | 2022-2023 Academic Year |
| Term | Spring |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET GÜVEN |
| Course Instructor |
1 |
Course Goal / Objective
Nutritional value of cheese production technologies of Turkey and the world major cheese, errors, cheese flavorings and processing, cheese making technology in quality control, technical about the changes seen in the cheese during ripening and the acquisition of practical knowledge
Course Content
Nutritional value of cheese production technologies of Turkey and the world major cheese, errors, and the formation of cheese flavor ingredients, cheese technology in quality control, the changes seen in the cheese during ripening. Cheese which is important in international trade and which can be produced under the conditions of our country; technical and practical information on the production of cheeses produced by acidification of different dairy (cows, sheep, goats), external or internal molds, clotted and crumbled, soft, semi-hard and hard, consumed by fresh or ripening
Course Precondition
None
Resources
Üçüncü, M. A dan Z ye Peynir Teknolojisi. 2020. Sidas Yayıncılık.
Notes
Coşkun, H. Peynir Teknolojisi. 2021. Sidas Yayıncılık.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the nutritional value of cheese |
| LO02 | Turkey and the world knows of the major cheese production technologies |
| LO03 | Knows cheese mistakes, cheese aroma substances and their formation |
| LO04 | Knows the quality control in cheese technology, changes in cheese during ripening |
| LO05 | Cheese which is important in international trade and which can be produced under the conditions of our country; know the technical and practical information about the production of cheeses consumed by fresh or matured, soft, semi-hard and hard, which are produced by acidifying the clots of different milk (cow, sheep, goat), externally or in-house, clotting, scalded and crumbly |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 3 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | 4 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | 4 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to cheese production technology | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Nutritional value of cheese and basic processes in cheese production | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | Production technologies of important cheese varieties produced in our country | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Production of white and kaşar cheese products in milk processing | Planning a dairy visit | Öğretim Yöntemleri: Alıştırma ve Uygulama, Deney / Laboratuvar |
| 5 | Cheese defects, cheese aroma ingredients and formation | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Quality control in cheese technology, changes in cheese during ripening | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Production technologies of world-renowned cow milk cheeses | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Production technologies of world-renowned sheep milk cheeses | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Production technologies of world-renowned goat milk cheeses | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Production of one of the world-known cheeses | Preparation of milk laboratory | Öğretim Yöntemleri: Deney / Laboratuvar |
| 12 | Production technologies of moldy cheeses | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Differences between hard, semi-hard and soft cheese production | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Production technologies of cheese produced by acidification | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Quality control analysis of cheese produced | Preparation of milk laboratory | Öğretim Yöntemleri: Deney / Laboratuvar |
| 16 | Term Exams | Related books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related books | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||