| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GM193A | Uygulamalı Peynir Üretim Teknolojisi | Elective | 1 | 2 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| To comprehend to students basic information about definition, classified of cheese and additive matters-ingredients used in cheese making. To teach to students information about local-foreign cheese species, cheese defects, cheese ripenning and cheese production with membrane filtration technics To gain to students basic skills about the production cheese varieties in plant conditions and their analysis in laboratory |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Can explain the basic concepts and expressions about cheese technology. | | 2 | Explain the basic concepts and expressions about the production stages, ripening and packaging of various cheeses. | | 3 | Additives used in cheese production can explain the related basic concepts and expressions. | | 4 | Can produce cheese in factory conditions and can analyze cheese in laboratory conditions. | | 5 | May have necessary knowledge about the disorders and prevention methods in cheese. | | 6 | Can follow the latest developments in cheese production technology. |
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| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| This lesson is contain basic information about definition, classified of cheese and additive matters-ingredients used in cheese making and cheese technology. |
| Weekly Detailed Course Contents |
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| 1 | Definition, historical development, composition and nutritional value of cheese | | | | 2 | Classification of cheeses | | | | 3 | Milk types and properties used in cheese making | | | | 4 | Additives and processing aids used in cheese making | | | | 5 | Milk coagulating enzymes (rennet) and starter cultures used in cheese making | | | | 6 | Other additives used in cheese making (Calcium chloride, nitrates, lysozyme, hexamethyl tetramine sorbic acid and its salts natamycin, propionic acid) | | | | 7 | Colorants, flavor enhancer (enhancer) and maturation-enhancing enzymes | | | | 8 | Cheese making stages | | | | 9 | Cheese salting methods | | | | 10 | Cheese ripening and biogenic amines | | | | 11 | Packaging of cheeses | | | | 12 | Cheese defects and prevention methods | | | | 13 | Local and foreign cheeses | | | | 14 | Ultrafiltration applications in cheese production | | |
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| Recommended or Required Reading |
| Cheese Technology (book). Prof. Dr. Mustafa Üçüncü, Ege University Engineering Faculty, 2004. Traditional cheeses (book). Asya Çetinkaya, 2005. Cheese :Chemistry, physics and microbiology (book). Editor PF. Fox, An Aspen publication. |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 30 | 100 | | SUM | 100 | |
| Final Examination | 70 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 30 | | End Of Term (or Year) Learning Activities | 70 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Team/Group Work | 5 | 6 | 30 |
| Individual Study for Mid term Examination | 1 | 18 | 18 |
| Individual Study for Final Examination | 1 | 19 | 19 |
| Reading | 14 | 3 | 42 |
| Performance | 14 | 4 | 56 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | LO2 | 4 | | | | | LO3 | 4 | | | | | LO4 | 5 | | | | | LO5 | 5 | | | | | LO6 | 5 | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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