TÜRKÇE
ENGLISH
Information
| Unit | INSTITUTE OF NATURAL AND APPLIED SCIENCES |
| FOOD ENGINEERING (MASTER) (WITH THESIS) | |
| Code | GM597 |
| Name | Cheese: Chemistry, Physics and Microbiology |
| Term | 2026-2027 Academic Year |
| Term | Fall |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. NURAY GÜZELER |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
To examine the effects of processes applied to milk and additives incorporated during cheese production on the physical, chemical, and microbiological properties of cheese. To understand the impacts of changes occurring in cheese during ripening on product quality.
Course Content
General molecular properties and effects of rennin, enzymatic coagulation of milk, the second phase of rennet coagulation (non-enzymatic), curd syneresis, cheese starter cultures, physical, chemical, and biological functions of salt in cheese, cheese rheology, nutritional properties of cheese, proteolysis relationships in ripening, changes occurring during the ripening process in cheeses.
Course Precondition
None
Resources
Üçüncü, M. A dan Z ye Peynir Teknolojisi. 2020. Sidas Yayıncılık. Coşkun, H. Peynir Teknolojisi. 2021. Sidas Yayıncılık.
Notes
None
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Listing the general processes related to cheese production |
| LO02 | Explaining the enzymatic coagulation of milk |
| LO03 | Listing cheese starter cultures. |
| LO04 | Evaluates the effects of salt on the properties of cheese. |
| LO05 | Explaining cheese rheology. |
| LO06 | Evaluates the nutritional value of cheese. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | 3 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Cheese: Chemistry, Physics, and Microbiology | Relevant Books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 2 | Definition and production of cheese | Relevant Books | Öğretim Yöntemleri: Anlatım |
| 3 | General and molecular properties of rennet | Relevant Books | Öğretim Yöntemleri: Anlatım |
| 4 | Properties of milk to be processed into cheese and pre-treatments | Relevant Books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 5 | Enzymatic coagulation of milk | Relevant Books | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Non-enzymatic phase of rennet coagulation | Relevant Books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 7 | Starter cultures used in cheese production | Relevant Books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 8 | Mid-Term Exam | Relevant Books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Processing of cheese curd and syneresis | Relevant Books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 10 | The effects of salt on the chemical and microbiological properties of cheese | Relevant Books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 11 | Cheese rheology | Relevant Books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 12 | Nutritional value of cheese | Relevant Books | Öğretim Yöntemleri: Anlatım, Tartışma |
| 13 | Industrial Cheese Production | Planning a dairy plant visit | Öğretim Yöntemleri: Alıştırma ve Uygulama |
| 14 | Laboratory-scale cheese production | Laboratory preparation | Öğretim Yöntemleri: Deney / Laboratuvar |
| 15 | Determination of the physical, chemical, and microbiological properties of cheese | Laboratory preparation | Öğretim Yöntemleri: Deney / Laboratuvar |
| 16 | Term Exams | Relevant Books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Relevant 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 | ||