BTE0013 Cheese Technology

6 ECTS - 3-0 Duration (T+A)- . Semester- 3 National Credit

Information

Code BTE0013
Name Cheese Technology
Term 2024-2025 Academic Year
Semester . Semester
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 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

Update Time: 14.05.2024 05:06