| Course Unit Code | Course Unit Title | Type of Course Unit | Yıl | Semester | Number of ECTS Credits | | BMB-23-166 | New Developments In Cheese Technology | Elective | 1 | 2 | 6 |
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| Dersin Seviyesi |
| Yüksek Lisans |
| Dersin Amacı |
| Explain of main processes in cheese production, giving information about new developments in cheese technology. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Mubin Koyuncu |
| Öğrenme Çıktıları |
| 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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| Öğrenim Türü |
| Daytime Class |
| Dersin Ön Koşulu Olan Dersler |
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| Ders İçin Önerilen Diğer Hususlar |
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| Dersin İçeriği |
| 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; |
| Haftalık Ayrıntılı Ders İçeriği |
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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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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| 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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| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| Attending Lectures | 1 | 25 | | Seminar | 1 | 25 | | Self Study | 1 | 25 | | Performance | 1 | 25 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 50 | | End Of Term (or Year) Learning Activities | 50 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | | Staj Durumu | |
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| İş Yükü Hesaplaması |
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| Seminar | 1 | 60 | 60 |
| Criticising Paper | 6 | 20 | 120 |
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| Program ve Öğrenme Çıktıları İlişkisi |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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226 13 14 • e-mail: info@igdir.edu.tr
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