Week 1 - Theoretical
Obtaining curd in Mihaliç cheese
Week 1 - Practice
Determine the suitability of raw milk processing, pre-processing application
Week 2 - Theoretical
Obtaining curd in Mihaliç cheese + Cheese ripening and storage of cheese may Mihaliç
Week 2 - Practice
With rennet coagulation, pressing, boiling
Week 3 - Theoretical
Cheese ripening and storage of cheese may Mihaliç + Civil obtain curd cheese production
Week 3 - Practice
The creation of conditions and ripening cheese, olgunlaştırılma Mihaliç, Civil Characterization of supplying milk for cheese, rennet coagulation performed with
Week 4 - Theoretical
Obtaining Civil Curd Cheese Production
Week 4 - Practice
The realization of the clot Crimea, until the required curing acidity, juicy boiled
Week 5 - Theoretical
Civil obtain curd cheese production + Civil cheese, salting
Week 5 - Practice
Determination of the ratio of salt to curd cheese, salinization of Civil and civil
Week 6 - Theoretical
Civil cheese, packaging and storage + Production of curd cheese may Halloumi
Week 6 - Practice
Selection and packaging of suitable packaging for Civil cheese, selection of suitable milk for halloumi cheese, application of pre-treatments, heat treatment, fermentation, curd production.
Week 7 - Theoretical
Production of curd cheese may Halloumi
Week 7 - Practice
Curd heating, Production of whey, cheese suppression, cheese portioning, boiled cheese
Week 8 - Theoretical & Practice
Knitting Cheese Packaging and Storage (Midterm Exam)
Week 9 - Theoretical
Production of curd cheese may Halloumi + Halloumi cheese, packaging and storage
Week 9 - Practice
Elaboration of halloumi, vacuum packaging and storage conditions for the realization
Week 10 - Theoretical
Van herbed curd cheese may be obtained
Week 10 - Practice
Determination of the appropriate column, the implementation of pre-processing
Week 11 - Theoretical
Van herbed curd cheese may be obtained
Week 11 - Practice
Selection and preparation of herbs used in making cheese, milk, yeast, clot retrieval, clot massacre, the separation of PAS, bi-fold curd, grass to grass by adding a floor to take the pressure
Week 12 - Theoretical
Van herbed curd cheese may be obtained
Week 12 - Practice
After salting and gritting metering method selection and maturation by large packaging
Week 13 - Theoretical
Van herbed curd cheese may be obtained + Van herby cheese, ripening and storage
Week 13 - Practice
Ripening by large packaging, ensuring proper storage conditions
Week 14 - Theoretical
Production of curd with Örgü cheese
Week 14 - Practice
Milk for the selection, pre-processing application, heat treatment, fermentation, folding clot, clot heating, whey separation, suppression, curd chopping juicy boiled, knitting, brine preparation
