COURSE INFORMATON 
Course Title Code Semester L+P (Hour) Credits ECTS
Cheese Technology GM 433 7/Fall 3+0 3 5
Prerequisites -
Language of Instruction Turkısh
Course Level Undergraduate
Course Type Elective
Course Instructor Assoc.Prof. Zafer Erbay
Assistants -
Goals To teach the milk coagulation mechanisms; manufacturing steps of cheese; technologies of widely consumed local and foreign cheese varieties; production of processed cheese and cheese powder; fundamentals of aroma development of cheeses. To gain experience on preparing an oral presentation. To make interested on following the recent developments about cheese technology; on Turkish cheese sector and manufacturing problems; on social awareness about cheese technology.
Content Milk coagulation mechanisms, cheese and raw materials used in cheese manufacturing (additives, processing aids), pretreatment of raw milk, coagulation and treatment of coagulum, technologies of widely consumed local and foreign cheese varieties, novel techniques used in cheese technology, processed cheeses, cheese powders, whey and utilization of cheese wastes and aroma development in cheeses.
Learning Outcomes Teaching Methods Assessment Methods
1.Gaining the knowledge of milk coagulation mechanisms. 1, 5, 13 A, C
2.Gaining the knowledge of processing steps of cheese manufacturing
3.Gaining the ability to predict the reason of the quality problems of different cheese varieties and to generate solutions.
4. Gaining the ability to predict the technological problems during manufacturing of different cheese varieties and to generate solutions.
5. Being experienced about conveying a subject with oral presentation.
6. Becoming interested on following the recent developments about cheese technology.
7. Becoming interested on Turkish cheese sector and manufacturing problems.
8. Realizing the importance of ethics on manufacturing cheeses.
9.Realizing the importance of intervening the recent arguments about cheese technology with a scientific aspect and becoming interested on social awareness 
Teaching Methods:  1: Lecture, 2: Question-Answer, 3: Discussion, 4: Drilland Practice, 5: Demonstration, 6: Motivations to Show, 7: Role Playing, 8: Group Study, 9: Simulation, 10: Brain Storming, 11: Case Study, 12: Lab / Workshop, 13: Self Study, 14: Problem Solving, 15: Project Based Learning, 16: Undefined
Assessment Methods:  A: Testing, B: Oral Exam, C: Homework, D: Project / Design, E: Performance Task,           F: Portfolio, G: Undefined
 
COURSE CONTENT
Week Topics Study Materials
1 Cheese: An overview  
2 Raw materials used in cheese manufacturing  
3 Cheese classification based on coagulation mechanisms  
4 Cheese manufacturing; Selection of milk for cheesemaking; Pretreatments of milk for cheesemaking  
5 Conversion of milk to cheese curd; Postcoagulation operations in cheesemaking; Cheddar & Cheddar related varieties  
6 Cheese manufacturing: Traditional methods  
7 Cheese production: Industrial methods  
8 Cheese ripening: Biochemistry of cheese ripening & microbiome changes during ripening  
9 Cheese technology: Processed cheese technology  
10 Student presentations (Membrane separation technology in cheese production, low-fat/sodium cheese technology, whey and whey products, acid-acid/heat coagulated cheeses)  
11 Student presentations (Hard Italian cheeses, Dutch-type cheeses, Swiss-type cheeses, Surface mold-ripened cheeses)  
12 Student presentations (Blue cheeses, Smear-ripened cheeses, Brined-ripened cheeses, Pasta-filata cheeses)  
13 Technical Visit to a Dairy Company  
14    
           
       
RECOMMENDED SOURCES
Textbook 1. Fox, P.F., McSweeney, P.L.H., Cogan, T.M., Guinee, T.P. 2004. Cheese: Chemistry, Physics and Microbiology. (2 volumes), 3rd Edition, Elsevier.
Additional Resources 2. Fuquay, J.W., Fox, P.F., McSweeney, P.L.H. 2011. Encyclopedia of Dairy Sciences. (4 volumes), 2nd Edition, CRC Press.
3. Fox, P.F., Cogan, T.M., Guinee, T.P., McSweeney, P.L.H., 2000. Fundamentals of Cheese Science, Aspen Publications.
 
MATERIAL SHARING
Documents 1-8 Weeks  
Exam Questions  
9-14 Weeks  
Assignments Homeworks  
Exams Date of Exams  
Date of Quizzes  
 
ASSESSMENT
IN-TERM STUDIES QUANTITY  
Midterm Exam 1 40
Total 40
Final Exam 1 60
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE 40
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE 60
Total 100
   
COURSE CATEGORY Technical
 
 COURSE'S CONTRIBUTION TO PROGRAM
No Program Learning Outcomes Contribution
1 Learning the fundamental principles of mathematics, science and engineering, and gaining the sufficient knowledge in the food engineering subjects.
4
2 Gaining the ability to define and solve complex engineering problems related to the food engineering.
1
3 Gaining the ability to analyze and design a complex system, process, device or product in the direction of defined targets under realistic constraints and conditions.
3
4 Gaining the ability to develop, select and use modern techniques and tools, and to use information technologies effectively.
3
5 Gaining the ability to design and conduct experiments/projects and to interpret data by analyzing the results. 2
6 Gaining the ability to work individually and within disciplinary or interdisciplinary teams.
5
7 Gaining the skills of oral and written communications.
5
8 Recognizing the importance of life-long learning and gaining the ability to constantly renew his/herself.  4
9 Gaining the understanding of the engineering profession with ethical values and sense of responsibility; the awareness about the relevant legislative compliance and legal consequences of food engineering applications.
2
10 Gaining the knowledge on current problems and the effects of food engineering applications on topics such as community health, environment, sustainable development, and work safety.  4
11 Gaining the knowledge of project development and management, and the ability to realize the projects by developing new ideas on the applications of food engineering. 1
Contribution: 1: Very-Low, 2: Low, 3: Mid, 4:High, 5:Very-High
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities Quantity Duration
(Hour)
Total Workload (Hour)
Lecture 13 3 39
Study Before / After Lecture 13 3 39
Student Report & Presentation 1 20 20
Midterm Exam 1 15 15
Final Exam 1 25 25
Total Work Load 138
Total Work Load / 30 (h) 4.60
ECTS Credit of the Course 5