COURSE SYLLABUS

ADVANCED CHEESE TECHONOLOGY

1	Course Title:	ADVANCED CHEESE TECHONOLOGY
2	Course Code:	GMB6040
3	Type of Course:	Optional
4	Level of Course:	Third Cycle
5	Year of Study:	1
6	Semester:	2
7	ECTS Credits Allocated:	6
8	Theoretical (hour/week):	3
9	Practice (hour/week) :	0
10	Laboratory (hour/week) :	0
11	Prerequisites:	-
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Prof. Dr. TÜLAY ÖZCAN
16	Course Lecturers:	Prof. Dr. Lütfiye YILMAZ ERSAN
17	Contactinformation of the Course Coordinator:	Prof. Dr. Tülay ÖZCAN Bursa Uludağ Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü
18	Website:
19	Objective of the Course:	Objective of the course: It is aimed to give information about the processes applied to milk before cheese production, cheese production, biochemical and rheological changes during ripening and production of traditional and Production of different cheese varieties produced in the world
20	Contribution of the Course to Professional Development	The course creates awareness and knowledge about the cheese industry in students.

Learning Outcomes:

1	Informing about the properties of milk to be used in cheese production, applied heat treatment and alternative non thermal methods ;
2	Informing about the starter cultures used in production and cheese microbiology;
3	Informing about the biochemical reactions during cheese ripening and acceleration ripening methods;
4	Informing about the new technologies used in cheese production;
5	Informing about the factors affecting cheese quality;
6	Informing about the production of triditional and different cheese varieties produced in the world;

22	Course Content:

Week	Theoretical	Practical
1	Milk used in cheese production and its properties
2	Heat treatment and non- thermal technologies in cheese production
3	Coagulation mechanism of milk
4	Starter cultures in production and cheese microbiology
5	Biochemical reactions during cheese ripening
6	Acceleration cheese ripening methods
7	Importance and methods of salting in cheese
8	Use of new technologies in cheese production (membrane separation techniques, high pressure applications etc.)
9	Dietary cheese production (low fat / low salt, vegan cheese production)
10	Cheese rheology and texture
11	Factors affecting cheese quality
12	Production of traditional cheeses 1
13	Production of traditional cheeses 2
14	Production of different cheese varieties produced in the world

23	Textbooks, References and/or Other Materials:	Hayaloğlu, A.A., Özer, B. 2011. Peynir Biliminin Temelleri. Sidas Yayınları, izmir, 643 s. Lewis, John Elwyn, 1987. Cheese starters : development and application of the lewis system, London. Kamber, U. 2005. Geleneksel Anadolu Peynirler, Kars. Tekinşen, C. 2000. Süt ürünleri teknolojisi. Kahraman Maraş. Fox, P.F. 1999. Cheese: chemistry, physics and microbiology, Volume 2. Second edition, aspen Publishers, Inc. Gaithersburg, Maryland, Patrick F. Fox, Paul McSweeney, Timothy Cogan, Timothy Guinee, 2004. Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspects Academic Press.
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	0	0
Quiz	0	0
Homeworks, Performances	3	50
Final Exam	1	50
Total	4	100
Contribution of Term (Year) Learning Activities to Success Grade		50
Contribution of Final Exam to Success Grade		50
Total		100
Measurement and Evaluation Techniques Used in the Course	Homework is given and a final exam is made.
Information

ECTS / WORK LOAD TABLE

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High