TÜRKÇE
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Information
| Code | GM531 |
| Name | Cheese: Chemistry, Physics and Microbiology |
| Term | 2024-2025 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Doktora Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. MEHMET GÜVEN |
Course Goal / Objective
The purpose of this course is to investigate the effects of the processes applied to milk and the additives added during cheese production on the physical, chemical and microbiological properties of cheese. To know the effects of changes in the product during the ripening on the product quality.
Course Content
General Molecular Properties and Effects of Rennin Enzymatic Coagulation of Milk The second phase of rennet coagulation (non-enzymatic) clot signal free, cheese starter cultures, physical and chemical and biological functions of salt in cheese, cheese rheology, nutritive properties of cheese, proteolysis relations in maturation, changes in maturation process in cheeses.
Course Precondition
None
Resources
Üçüncü, M. A dan Z ye Peynir Teknolojisi. 2020. Sidas Yayıncılık.
Notes
Coşkun, H. Peynir Teknolojisi. 2021. Sidas Yayıncılık.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Knows the general process of cheese production |
| LO02 | Know the enzymatic coagulation of milk |
| LO03 | Know cheese starter cultures |
| LO04 | Know the effects of salt on cheese properties |
| LO05 | Knows cheese rheology |
| LO06 | Know the nutritional value of cheese |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | To be able to develop and deepen current and advanced information in the fields of Food Engineering based on master qualifications with original thought and / or research at the level of expertise and reach original definitions that will bring innovation to Food Engineering fields. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary interaction in the field of food engineering; use original knowledge to analyze, synthesize and evaluate new and complex ideas. | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Evaluates and uses new knowledge in the field of Food Engineering with a systematic approach. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Develops a new idea, method, design and / or application that brings innovation to the field that Food Engineering specializes, or applies a known idea, method, design and / or application to a different field, investigates, comprehends, designs, adapts and applies an original subject. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students will be able to critically analyze, synthesize and evaluate new and complex ideas in Food Engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Gains high level skills to use research methods in studies related to Food Engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Contributes to progress in the field of Food Engineering by carrying out innovation, introducing a new idea, method, design and / or application, or by carrying out an original work independently applying a thought, method, design and / or application to a different field. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Extends the boundaries of knowledge in the field of food engineering by publishing at least one scientific article in national and / or international refereed journals and / or producing or interpreting an original work. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Performs leadership in environments that require the analysis of original and interdisciplinary problems. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Develops new ideas and methods related to Food Engineering by using high level mental processes such as creative and critical thinking, problem solving and decision making. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops the social relations and the norms that direct these relations from a critical point of view. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In their discussions with experts in Food Engineering, he defends his original ideas and establishes an effective communication that shows his competence in the field of food engineering. | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Develops and discusses written, oral and visual communication at an advanced level by using a foreign language at least at the European Language Portfolio C1 General Level. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Promoting scientific, technological, social or cultural advances in the field of Food Engineering and contributing to the process of being and sustaining the information society of the society in which he lives. | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Establishes functional interaction by using strategic decision-making processes to solve problems encountered in Food Engineering. | |
| PLO16 | Yetkinlikler - Öğrenme Yetkinliği | Contributes to the solution of social, scientific, cultural and ethical problems encountered in food engineering issues and supports the development of these values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Cheese: Chemistry, Physics and Microbiology | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 2 | Definition and production of cheese | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 3 | General and molecular properties of Rennet | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 4 | Properties of milk and pretreatment of cheese | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Enzymatic coagulation of milk | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 6 | Non-enzymatic phase in Rennet coagulation | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Starter cultures used in cheese production | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Related books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Processing of cheese clot and syneresis | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | Effects of salt on chemical and microbiological properties of cheese | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Cheese rheology | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Nutritional value of cheese | Related books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Cheese production in dairy farm | Planning a dairy visit | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 14 | Cheese production in milk laboratory | Laboratory preparation | Öğretim Yöntemleri: Deney / Laboratuvar |
| 15 | Determination of physical chemical and microbiological properties of cheese | Laboratory preparation | Öğretim Yöntemleri: Deney / Laboratuvar |
| 16 | Term Exams | Related books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Related books | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||