To introduce the mechanism of curd formation and various methods, systems and machines used in the production stages of cheeses; to give detailed information about the technologies, product and production parameters of local and foreign types of cheeses; to explain the possibilities of using membrane filtration techniques in cheese technology and to indicate all types of cheese defects and precautions that can be taken in this context.

In this course; additives and processing aids used in cheese making are introduced; preparation of milk for cheese production, coagulation and processing of curd are given in detail; technology of many local and foreign types of cheese is explained; usage possibilities of membrane separation techniques and other new techniques in cheese technology are explained; cheese defects and precautions that can be taken are specified; extensive information is given about the evaluation of cheese whey.