Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
GIM-23-146	PEYNİRDE OLGUNLAŞMA KRİTERLERİ VE BUNLARIN TAYİN YÖNTEMLERİ	Elective	1	2	6

Level of Course Unit

Second Cycle

Objectives of the Course

İn this course, the students will be informed about the identification of cheese ripering and some important chemical changes, at the and of the ripering period.

Name of Lecturer(s)

Dr. Öğr. Üyesi Mubin Koyuncu

Learning Outcomes

1	article review

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Identification of the cheese ripening Maturation as a criteria of glycolysis, proteolysis and lipolysis mechanism Effects of texture and flavor and aroma of cheese The methods used in the determination of glycolysis Titratable acidity, ph Rate of water-soluble lactose The methods used in the determination of proteolysis N water, ph 4.6,, TCA'da, PTA'da, SSA'da, ethanol, chloroform-methanol-soluble fractions of nitrogen Ielectrophoretic separation of proteins in cheese fractions method SDS-PAGE and urea-PAGE Titration method, the direct measurement of proteolysis Spectrophotometric methods Lipolysis assay methods referenced, the BDI method, "Copper Soap" method Determination of free fatty acids by gas chromatography

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Identification of the cheese ripening
2	Maturation as a criteria of glycolysis, proteolysis and lipolysis mechanism
3	Effects of texture and flavor and aroma of cheese
4	The methods used in the determination of glycolysis
5	Titratable acidity, ph
6	Rate of water-soluble lactose
7	The methods used in the determination of proteolysis
8	N water, ph 4.6,, TCA'da, PTA'da, SSA'da, ethanol, chloroform-methanol-soluble fractions of nitrogen
9	Ielectrophoretic separation of proteins in cheese fractions method SDS-PAGE and urea-PAGE
10	Titration method, the direct measurement of proteolysis
11	Spectrophotometric methods
12	Lipolysis assay methods referenced, the BDI method, "Copper Soap" method
13	Determination of free fatty acids by gas chromatography
14
15
16

Recommended or Required Reading

A’dan Z’ye Peynir Teknolojisi I-II, Üçüncü, M., Meta Basım, İzmir. Prof.Dr. Atilla KONAR, Süt Teknoloji, Ç.Ü. Ders Kitabı (1996). Prof.Dr. Atilla YETİŞMEYEN, Süt Teknolojisi, A.Ü. Ders Kitabı (1992). Prof.Dr. Zühtü YÖNEY, Süt Kimyası, A.Ü. Ders Kitabı (1974). Prof.Dr. Turan İNAL, Süt ve Süt Ürünleri Hijyen ve Teknolojisi İ.Ü. Ders kitabı (1990). Prof.Dr. Mustafa METİN, Süt Teknolojisi, E. Ü. Ders Kitabı (2001).

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Criticising Paper	4	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Seminar	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	2	2
Final Examination	1	3	3
Quiz	1	3	3
Attending Lectures	4	8	32
Self Study	1	50	50
Individual Study for Mid term Examination	1	40	40
Individual Study for Final Examination	1	50	50
TOTAL WORKLOAD (hours)			180

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