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Course Information
Course Unit Title : Cheese Technology
Course Unit Code : GDM428
Type of Course Unit : Optional
Level of Course Unit : First Cycle
Year of Study : 4
Semester : 8.Semester
Number of ECTS Credits Allocated : 3,00
Name of Lecturer(s) : ---
Course Assistants :
Learning Outcomes of The Course Unit : 1- Cheese Tecnology 2-Beyaz cheese
3-Kasar cheese 4-Quality control in the cheese
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : Manufacturing of cheese, The chemistry of cheese
Languages of Instruction : Turkish
Course Goals :
Course Aims : Investigation of cheese structure and technology , quality control of cheese, proteolysis and lipolysis conditions, different cheese types
WorkPlacement   Not Available
Recommended or Required Reading
Textbook : Cheese Tecnology
Additional Resources :
Material Sharing
Documents :
Assignments :
Exams :
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
15 2 30  
Time Of Studying Out Of Class :
15 1 15  
Homeworks :
0 0 0  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 40 40  
Finals :
0 0 0  
Workload Hour (30) :
30  
Total Work Charge / Hour :
85  
Course's ECTS Credit :
3      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
0 0
Quiz :
0 0
Homework :
0 0
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
0
The ratio of the term to success :
0
The ratio of final to success :
0
TOTAL :
0
Weekly Detailed Course Content
Week Topics  
1 Nutritional value of cheese
 
2 Clasification of cheese
 
3 Raw material
 
4 Cheese enzymes
 
5 Starter
 
6 Casein
 
7 Rennet
 
8 Properties of milk
 
9 Curd
 
10 Salting
 
11 Ripening
 
12 Biogenic amines
 
13 Beyaz cheese
 
14 Kashar cheese