| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BMB-23-166 | New Developments In Cheese Technology | Elective | 1 | 2 | 6 |
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| Level of Course Unit |
| Second Cycle |
| Objectives of the Course |
| Explain of main processes in cheese production, giving information about new developments in cheese technology. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Mubin Koyuncu |
| Learning Outcomes |
| 1 | Gains fundamental knowledge on cheese production | | 2 | Explains new developments in cheese technology | | 3 | Put solution for cheese production problems | | 4 | Put solution to improve cheese quality |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
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| Recommended Optional Programme Components |
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| Course Contents |
| Compare of cheese with other dairy products, the effect of cheese-milk composition on cheese quality, Ingredients/additives used in cheese production, Positive and negative effects of additives, Some aspects in selection of starter cultures, Types of clotting enzymes and stability of clotting enzymes in cheese production, Different ripening methods, advantages and disadvantages of them, special applications in some cheese varieties. At the end of this course the student; |
| Weekly Detailed Course Contents |
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| 1 | Importance of cheese in nourishment | | | | 2 | Importance of milk composition and their effect on cheese quality | | | | 3 | Importance of milk composition and their effect on cheese quality | | | | 4 | The additives used in cheese manufacture | | | | 5 | The additives used in cheese manufacture | | | | 6 | Positive and negative effects of additives | | | | 7 | Critical points in starter culture selection | | | | 8 | Coagulator types and their stability in cheese production condition | | | | 9 | Ripening methods and their advantages-disadvantages | | | | 10 | Ripening methods and their advantages-disadvantages | | | | 11 | Special applications in various cheese types | | | | 12 | Special applications in various cheese types | | | | 13 | Special applications in various cheese types | | | | 14 | General repetition | | |
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| Recommended or Required Reading |
| 1. Cheese Problems Solved. Ed. by P.L.H. McSweeney. Published by Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB21 6AH, England.
2. Walstra ve ark. 1999. Dairy Technology: Principles of Milk, Properties and Processes. New York: Marcel Dekker.
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Attending Lectures | 1 | 25 | | Seminar | 1 | 25 | | Self Study | 1 | 25 | | Performance | 1 | 25 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 50 | | End Of Term (or Year) Learning Activities | 50 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | |
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| Workload Calculation |
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| Seminar | 1 | 60 | 60 |
| Criticising Paper | 6 | 20 | 120 |
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| Contribution of Learning Outcomes to Programme Outcomes |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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226 13 14 • e-mail: info@igdir.edu.tr
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