Information Package / Course Catalogue
| Course Code | : ZST509 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 8 |
To introduce globally significant cheeses (such as Parmesan, Roquefort, Emmental, etc.) with their characteristic features and explain their production techniques.
Techniques and practices related to the production of cheeses like Cottage, Camembert, Roquefort, Emmental, Cantal, and other similar cheeses, which are obtained by acidifying the curd, matured by introducing mold on the surface, prepared with internal mold, boiled or processed by crumbling the curd, and have importance in international trade and can also be produced in Turkey.
| Prof. Ayşe Demet KARAMAN |
| 1. | Learns cheeses produced worldwide. |
| 2. | Classifies cheeses produced worldwide. |
| 3. | Examines each classified cheese separately and explains their production techniques. |
| 4. | Provides comments on the quality and shelf life of cheeses. |
| 5. | Reads and understands English articles on the subject |
| 1. | Hayaloğlu, A. A., Özer, B. 2011. Peynir Biliminin Temelleri, Sidas, İzmir. |
| 2. | Üçüncü, M. 2004. A'dan Z'ye Peynir Teknolojisi-Cilt 1, Meta Basım, İzmir. |
| 3. | Üçüncü, M. 2004. A'dan Z'ye Peynir Teknolojisi-Cilt 2, Meta Basım, İzmir. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %30 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 15 | 5 | 2 | 105 |
| Assignment | 5 | 4 | 2 | 30 |
| Term Project | 1 | 10 | 2 | 12 |
| Individual Work | 8 | 3 | 3 | 48 |
| Midterm Examination | 1 | 2 | 2 | 4 |
| Final Examination | 1 | 2 | 2 | 4 |
| TOTAL WORKLOAD (hours) | 203 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 4 | 4 | |||
OÇ-2 | 4 | 4 | |||
OÇ-3 | 4 | 4 | |||
OÇ-4 | 4 | 4 | |||
OÇ-5 | 4 | 4 | |||