PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
STT 209	CHEESE TECHNOLOGY	3 + 1	3rd Semester	4

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	To make students gain qualifications to produce white Cheese, curd Cheese, kashkaval Cheese, proses and tulum Cheese in accordance with the Turkish Food Codex and TS
Course Content	Pre-treatment of cheese milk, determining the amount of rennet,obtaining curd,salting,packaging and storage,manufacture of Erzincan tulum cheese,manufacture of İzmir tulum cheese,packaging and storage of tulum cheese,manufacture of fresh kashkaval,manufacture of mature kashkaval,preparing the mixture of process cheese,cooking the mixture,packaging,storage of process cheese,curd from whey,processing the curd,packaging and storage of curd cheese
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Manufacturing white cheese
2	Manufacturing tulum cheese
3	Manufacturing kashkaval cheese
4	Manufacturing process cheese
5	Manufacturing curd cheese

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17	PO 18	PO 19	PO 20	PO 21	PO 22	PO 23	PO 24	PO 25	PO 26	PO 27	PO 28	PO 29	PO 30
LO 001					5	5			2	2	2	2	3	3		3	2	2	3
LO 002					5	5			2	2	2	2	3	3		3	2	2	3
LO 003					5	5			2	2	2	2	3	3		3	2	2	3
LO 004					5	5			2	2	2	2	4	3		3	3	2	3
LO 005					5	5			2	2	2	2	3	4		3	2	2	3
Sub Total					25	25			10	10	10	10	16	16		15	11	10	15
Contribution	0	0	0	0	5	5	0	0	2	2	2	2	3	3	0	3	2	2	3	0	0	0	0	0	0	0	0	0	0	0

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	4	56
Hours for off-the-classroom study (Pre-study, practice)	14	2	28
Mid-terms	1	7	7
Final examination	1	13	13
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2023-2024 Fall	1	SİNAN AKBAL

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
STT 209	CHEESE TECHNOLOGY	3 + 1	1	Turkish	2023-2024 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer SİNAN AKBAL	sakbal@pau.edu.tr		ACMYO A0307	%70

Goals		To make students gain qualifications to produce white Cheese, curd Cheese, kashkaval Cheese, proses and tulum Cheese in accordance with the Turkish Food Codex and TS
Content		Pre-treatment of cheese milk, determining the amount of rennet,obtaining curd,salting,packaging and storage,manufacture of Erzincan tulum cheese,manufacture of İzmir tulum cheese,packaging and storage of tulum cheese,manufacture of fresh kashkaval,manufacture of mature kashkaval,preparing the mixture of process cheese,cooking the mixture,packaging,storage of process cheese,curd from whey,processing the curd,packaging and storage of curd cheese

Topics

Weeks	Topics
1	Pretreatments Applied to Cheese Processed Milk
2	Pretreatments Applied to Cheese Processed Milk Quantification of Yeast
3	Curd Manufacture
4	Salting
5	Packaging and Storage Erzincan Tulum Cheese Production
6	Erzincan Tulum Cheese Production İzmir Tulum Cheese Production
7	İzmir Tulum Cheese Production Packaging and Storage of Tulum Cheese
8	Fresh Kashar Cheese Production
9	Fresh Kashar Cheese Production Mature Kashar Cheese Production
10	Mature Kashar Cheese Production Preparation of Processed Cheese Mix
11	Preparation of Processed Cheese Mix
12	Heat Treatment of Mix Packaging
13	Storage of Processed Cheese Manufacturing Curd From Whey
14	Processing Curd Packaging and Storage of Curd Cheese

Materials

Materials are not specified.

Resources

Resources	Resources Language
Peynir Teknolojisi (Cilt 1-2) - Prof. Dr. Mustafa ÜÇÜNCÜ	Türkçe
Peynir Biliminin Temellleri - Prof. Dr. Barbaros ÖZER	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student