TÜRKÇE
ENGLISH
Information
| Code | BT177 |
| Name | Fundamentals of Cheese Science |
| Term | 2024-2025 Academic Year |
| Term | Fall |
| 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 | Doç. Dr. DİLEK SAY |
| Course Instructor |
Doç. Dr. DİLEK SAY
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To learn the basic concepts of cheese production, to sort the types of cheese, to gain the ability to solve the problems they may encounter during cheese production
Course Content
Definition and history of cheese, production and consumption of cheese in the world and in Turkey, Cheese production technology, composition of cheese, qualities of cheese milk, heat treatment applied to milk to be used in cheese production, milk proteins and coagulation mechanism of milk, cheese microbiology, starter cultures in cheese production, cheese ripening and ripening accelerating methods, salting and salting methods in cheese, aroma in cheese, Turkish cheese (white, kaşar, tulum ve traditional cheeses) production and properties, foreign type cheeses production and properties
Course Precondition
None
Resources
Üçüncü, M., 2004. "Cheese Technology from A to Z," Volume I-II. Ege University, Faculty of Engineering, Department of Food Engineering, Mete Basım Matbaacılık, İzmir
Notes
- Fox, P., McSweeney, P., Cogan, T., Guinee, T. 2004. Cheese: Chemistry, Physics and Microbiology, 3rd Edition, Volume 2, Elsevier eBooks. e ISBN: 9780080500942 - Kamber, U.,2005. Traditional Anatolian Cheeses. Kafkas University, Faculty of Veterinary Medicine, Kars - Ünsal, A.,1997. Turkey Cheeses When Milk Sleeps. Yapı Kredi Bank Publications. ISBN: 978-975-363-755-1
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines cheese according to Turkish Standards and Turkish Food Codex |
| LO02 | Understands the composition and chemical structure of cheese |
| LO03 | Describes the tools, equipment and production line used in cheese production |
| LO04 | Describes cheese production and additives used in cheese production |
| LO05 | Describes local cheeses and the distinction of these cheeses by region. |
| LO06 | Explains the production of local cheeses |
| LO07 | List the countries where foreign types of cheese are produced. |
| LO08 | Explains the production of foreign types of cheese and their differences during production. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Based on the undergraduate level qualifications, develops and deepens the knowledge in the same or different field at the level of expertise and analyzes and interprets them using statistical methods. | 4 |
| PLO02 | Beceriler - Bilişsel, Uygulamalı | To identifiy the interdisciplinary interaction of the field and to solve use of the methods. | |
| PLO03 | Beceriler - Bilişsel, Uygulamalı | Interpret the knowledge gained in the field by integrating the information from different disciplines and creates new information | 3 |
| PLO04 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops new strategic approaches for solving complex problems that are encountered in applications related to the field. | 4 |
| PLO05 | Yetkinlikler - Öğrenme Yetkinliği | To teach the social, scientific, cultural and ethical values during the collection, interpretation, implementation and announcement of the data related to the field. | |
| PLO06 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To solve the problems encountered in the field and cominicate by using research methods. | 3 |
| PLO07 | Yetkinlikler - Alana Özgü Yetkinlik | To gain the ability to develop and deepen the knowledge in the field of biotechnology | 5 |
| PLO08 | Yetkinlikler - Alana Özgü Yetkinlik | Establishes functional interaction by using strategic decision-making processes in solving the problems encountered in the field. | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Knows the ethical rules to be considered while obtaining biotechnological products. | |
| PLO10 | 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. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and history of cheese, Cheese production and consumption in the world and in Turkey, Cheese production technology, composition of cheese | Reading the lecture notes and related chapters from the given sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Qualities of cheese milk | Reading the lecture notes and related chapters from the given sources | Öğretim Yöntemleri: Anlatım |
| 3 | Heat treatment of milk to be used in cheese production | Reading the lecture notes and related chapters from the given sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Milk proteins and milk coagulation mechanism | Reading the lecture notes and related chapters from the given sources | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Cheese microbiology | Reading the lecture notes and related chapters from the given sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Starter cultures used in cheese production | Reading the lecture notes and related chapters from the given sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Cheese ripening and methods to accelerate ripening | Reading the lecture notes and related chapters from the given sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Salting and salting methods in cheese | Reading the lecture notes and related chapters from the given sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Flavor in cheese | Reading the lecture notes and related chapters from the given sources | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 11 | Production and characteristics of Turkish cheeses (white, kashar) | Lecture notes, reading the relevant sections from the given sources, articles on the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Production and characteristics of Turkish cheeses (tulum and local cheeses) | Lecture notes, reading the relevant sections from the given sources, articles on the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Production and characteristics of Turkish cheeses (local cheeses) | Lecture notes, reading the relevant sections from the given sources, articles on the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Production and characteristics of foreign type cheeses | Lecture notes, reading the relevant sections from the given sources, articles on the subject | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Homework presentation | Preparing a presentation | Öğretim Yöntemleri: Bireysel Çalışma, Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Sözlü Sınav |
| 17 | Term Exams | Exam preparation | Ölçme Yöntemleri: Sözlü Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||