TÜRKÇE
ENGLISH
Information
| Code | BTE0013 |
| Name | Cheese Technology |
| Term | 2023-2024 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | İngilizce |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
1 |
Course Goal / Objective
In this course, it is aimed to give information about process steps applied in cheese production technology and various types of cheese production technologies.
Course Content
In the course; history of cheese, its effects on nutrition and health, cheese production (control of raw milk and pretreatment, standardization and pasteurization, starter cultures and rennet, coagulation of milk, cutting and treatments of curd, draining, pressing, salting, packaging, storage and ripening), cheese quality defects, domestic and foreign type cheeses are given.
Course Precondition
Non
Resources
Cheese Chemistry, Physics & Microbiology Vol.1 General Aspects. Patrick F. Fox editor. 1987, Elsevier Applied Science. Cheese Problems Solved. Ed. by P.L.H. McSweeney. Published by Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB21 6AH, England. Walstra ve ark. 1999. Dairy Technology: Principles of Milk, Properties and Processes. New York: Marcel Dekker
Notes
Üçüncü, M. Süt Teknolojisi, Ege Üniversitesi Basımevi, İzmir, 210s. Hayaloğlu, A.A., Özer, B. 2011. Peynir Biliminin Temelleri. Sidas, İzmir, 643s. İnal, T. 1990. St ve Ürünleri Hijyen ve Teknolojisi. Final Ofset, İstanbul, 1108s.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the coagulation mechanism of cheese. |
| LO02 | Defines cheese starter cultures and enzymes. |
| LO03 | Explains cheese ripening and aroma formation. |
| LO04 | Counts and explains the stages of cheese production. |
| LO05 | Explains the quality criteria and quality defects of cheese. |
| LO06 | Explains the production of domestic and foreign types of cheese. |
| LO07 | Explains new developments in cheese production. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen the current and advanced knowledge in the field with original thought and / or research at the level of expertise based on the qualifications of the graduate and reach the original definitions that will bring innovation to the field. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction of the field; it achieves original results using knowledge requiring expertise in analysis, synthesis and evaluation of new and complex ideas. | 3 |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Evaluates, uses and transfers new information in the field with a systematic approach. | 4 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Makes critical analysis, synthesis and evaluation of new and complex thoughts. | |
| PLO05 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Makes leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | It extends the limits of knowledge in its field by publishing at least one scientific article in its field in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Develops new ideas and methods related to the field by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO08 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | He / she defends his / her original opinions in discussing the subjects in his / her field and establishes an effective communication showing his / her competence in the field. | |
| PLO09 | Yetkinlikler - Alana Özgü Yetkinlik | Conducts scientific research in national and international scientific research groups. | |
| PLO10 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision making processes in solving problems encountered in the field. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Cheese history, production and consumption in Turkey and the world | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Cheese milk composition and its effects on cheese quality | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Additives used in cheese production | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Cheese starter cultures and enzymes | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Cheese ripening mechanism, accelerated cheese ripening methods and cheese aroma | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 6 | Cheese production (processes applied to milk, heat treatment, casein and clotting mechanism, draining, cutting and treatments of curd, pressing, salting, ripening, packaging, storage) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Salting varieties and their effects on cheese structure | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Reading textbooks and lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Factors affecting quality of cheese and quality defects | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 10 | Domestic type cheeses I (Feta cheese, Cheddar cheese, Tulum cheese etc.) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Domestic type cheeses II (Feta cheese, Cheddar cheese, Tulum cheese etc.) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Foreign type cheeses I (Quark, Gravyer, Roquefort, Camember, Tilsit etc.) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 13 | Foreign type cheeses II (Quark, Gravyer, Roquefort, Camember, Tilsit etc.) | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 14 | Processed cheese technology | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 15 | Effects on nutrition and health | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Anlatım |
| 16 | Term Exams | Reading textbooks and lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Reading textbooks and lecture notes | 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 | ||