Information Package / Course Catalogue
Traditional Cheese Technology
Course Code: SU237
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 1
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

This course aims to equip students with the skills to understand the production technologies of Mihaliç, Civil, Hellim, İzmir and Erzincan Tulum, Kars Kashkaval, Van Herbed and Örgü (Braided) cheeses in accordance with Turkish Food Codex standards; to identify these cheeses by their physical and sensory characteristics; to evaluate packaging and labeling information according to legislation; and to manage quality control processes.

Course Content

The course content includes the definition, history, and regional variations of cheese in Türkiye; the raw material properties, production stages, ripening techniques, characteristic physical/sensory properties, and packaging, labeling, and preservation strategies of selected regional cheeses (Mihaliç, Civil, Hellim, Tulum, Kars Kashkaval, Van Herbed, Örgü - Braided).

Name of Lecturer(s)
Learning Outcomes
1.Students know and explain the production technology of Mihaliç cheese
2.Students know and explain the production technology of Civil cheese
3.Students know and explain the production technology of Halloumi cheese
4.Students know and explain the production technology of Van herby cheese
5.Students know and explain the production technology of Örgü (braided) cheese
6.Students know the characteristic features of Izmir and Erzincan tulum cheeses and explains their production stages
7.Students know and can explain the production technology and quality criteria of Kars kashkaval cheese
Recommended or Required Reading
1.Dairy Technology (Prof. Dr. Atilla YETİŞMEYEN) Publications of the Faculty of Agriculture, Ankara University
2.Dairy Technology (Prof. Dr. Ahmet KURT) Publications of the Faculty of Agriculture, Atatürk University
3.Dairy Technology (Prof. Dr. Mustafa Üçüncü) Publications of the Faculty of Engineering, Ege University
4.Traditional Anatolian Cheeses (Assoc. Prof. Dr. Ufuk KAMBER) Uğurer Publications
5.Herb-Flavored Cheese (Assoc. Prof. Dr. Hayri COŞKUN) Publications of the Food Technology Association No. 31
Weekly Detailed Course Contents
Week 1 - Theoretical
Information about the lessons and topics to be covered
Week 1 - Practice
Information about the course structure and practical application
Week 2 - Theoretical
An overview of cheese definition, nutritional value, and the variety of traditional cheeses in Türkiye
Week 2 - Practice
Physical description of different cheese grades (fresh, aged, hard, soft, etc.)
Week 3 - Theoretical
The history of traditional cheeses in Türkiye and cheeses with geographical indications
Week 3 - Practice
Examination of geographical indication emblems and registration certificates on packaging and labeling
Week 4 - Theoretical
Mihaliç Cheese: Raw material characteristics and production technology
Week 4 - Practice
Physical examination of pore structure and texture in Mihaliç cheese samples
Week 5 - Theoretical
Civil Cheese: Production stages and characteristic features
Week 5 - Practice
Evaluation of the fiber structure and taste of Civil cheese
Week 6 - Theoretical
Halloumi Cheese: Boiling technology and characteristics
Week 6 - Practice
Control of physical form and packaging integrity in Halloumi cheese samples
Week 7 - Theoretical
Izmir and Erzincan Tulum Cheeses: Characteristics and raw material preparation
Week 7 - Practice
Comparison of the differences between leather tulum and nylon/drum packaging
Week 8 - Theoretical & Practice
Izmir and Erzincan Tulum Cheeses: Production techniques and salting, introduction of different regional tulum cheeses in terms of physical appearance and color
Week 9 - Theoretical
Izmir and Erzincan Tulum Cheeses: Maturation and packaging
Week 9 - Practice
Differences in aroma and texture between Izmir and Erzincan tulum cheeses
Week 10 - Theoretical
Kars Kashkaval Cheese: Production technology and boiling process
Week 10 - Practice
Physical examination of the rind structure and inner color of Kars kashkaval cheese
Week 11 - Theoretical
Van Herbed Cheese: Raw material, plant selection and production technology
Week 11 - Practice
Introduction of plant species in Van herbed cheese samples and tasting analysis
Week 12 - Theoretical
Örgü (Braided) Cheese: Production technology and characteristics
Week 12 - Practice
Physical control of shape uniformity and brine properties in Örgü (braided) cheese
Week 13 - Theoretical
Packaging and Labeling in Traditional Cheeses: TFC Food Labeling Regulation
Week 13 - Practice
Control of traditional cheese labels in compliance with legislation (content, allergen, expiration date, etc.)
Week 14 - Theoretical
Quality defects and general evaluation in traditional cheeses
Week 14 - Practice
A reassessment of the general quality criteria for the traditional cheeses discussed throughout the term
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%5
Quiz1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Lecture - Practice140114
Assignment1516
Reading50525
Quiz1516
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)101
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
OÇ-1
4
4
4
3
1
2
3
1
4
OÇ-2
4
4
4
3
1
2
3
1
4
OÇ-3
4
4
4
3
1
2
3
1
4
OÇ-4
4
4
4
3
1
2
3
1
4
OÇ-5
4
4
4
3
1
2
3
1
4
OÇ-6
OÇ-7
Adnan Menderes University - Information Package / Course Catalogue
2026