BT177 Fundamentals of Cheese Science

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

Information

Code BT177
Name Fundamentals of Cheese Science
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 Türkçe
Level Yüksek Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. DİLEK SAY


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

Update Time: 12.09.2024 04:42