Informed about policies of cheese making. Getting ability to modify the process during cheese production and to develop the ability of solving the potential problems which could occur during cheese making process.

Nutritional value of cheese, the classification of cheese, raw milk which is used for cheese making, additives and processing aids, the preparation of milk for the production of cheese, curd and processing curd, starter cultures, ripening of cheese, packaging cheese, technology of domestic and foreign types of cheese; to take prevention of cheese defects and precautions, evaluation of whey.