Information Package / Course Catalogue
Cheese Production Technologies
Course Code: VBH637
Course Type: Area Elective
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 2
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

To have a detailed knowledge of the coagulation mechanism of milk, cheese production technology and cheese varieties

Course Content

Nutritional value of cheese, biochemical structure of milk proteins, milk coagulation mechanism, cheese production, cheese varieties, soft, semi-hard, hard and very hard cheese production technologies

Name of Lecturer(s)
Lec. Sadık BÜYÜKYÖRÜK
Learning Outcomes
1.To learn the composition and component of raw milk
2.To learn coagulation mechanism of milk proteins
3.to learn about how to adjust dosage and strength rennet in cheese production
4.To learn cheese types and cheese technology
5.To learn the physical, chemical and microbiological defects in cheese
6.To ensure food safety in cheese production ve HACCP application
Recommended or Required Reading
1.Coagulation Properties of Milk
2.Dairy technology
Weekly Detailed Course Contents
Week 1 - Theoretical
History of cheese, the importance of cheese in nutrition, classification of cheeses
Week 1 - Practice
Chemical quality tests in milk
Week 2 - Theoretical
Nutritional composition and elements of cheese
Week 2 - Practice
Milk reduction tests
Week 3 - Theoretical
Chemistry of milk proteins, coagulation mechanism of milk proteins
Week 3 - Practice
Antibiotic residue tests in milk
Week 4 - Theoretical & Practice
The Effect of milk hygiene on cheese quality, first processes applied to milk before cheese production & Determination of total viable count and somatic cell count in milk
Week 5 - Theoretical
Cheese production process(Coagulation-Filtering-Clot processing-Filtering-Pressure-Salting-Ripening-Preservation)
Week 5 - Practice
Determination of moisture and ash in cheese
Week 6 - Theoretical
Starter cultures used in cheese production, factors affecting the maturation of cheeses and the changes that occur
Week 6 - Practice
Determination of acidity in cheese
Week 7 - Theoretical & Practice
Local cheese varieties (white cheese, kashar, tulum, mihalic, circassian, etc.) & Determination of salt in cheese
Week 8 - Theoretical & Practice
Review (Midterm)
Week 9 - Theoretical
Hard cheeses (Emmental, gravyer, cheddar, chester, provolone, parmesan cheese)
Week 9 - Practice
Determination of protein in cheese
Week 10 - Theoretical
Sliced cheeses (Edam, tilsit, gouda, step, trappist cheese)
Week 10 - Practice
Determination of fat in cheese
Week 11 - Theoretical
Semi-hard sliced cheeses (Wilstermarsch, cream, beer, gorgonzola, roquefort cheese)
Week 11 - Practice
Determination of aerobic mesophilic bacteria, coliforms, yeast and mold in cheese
Week 12 - Theoretical
Cheese made from sour milk (herbed cheeses, moldy cheeses made from sour milk, sticky cheeses on it)
Week 12 - Practice
Tests of dosage and strength rennet in cheese production
Week 13 - Theoretical & Practice
Soft cheese production (soft cheeses with sticky surfaces: Limburg, romadur, Münster cheese; moldy soft cheeses: Camembert, birie cheese) & Determination of lactic acid bacteria in cheeses
Week 14 - Theoretical
Fresh cheese production (Quark, layered, cottage cheeses)
Week 14 - Practice
White cheese production
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140114
Lecture - Practice140228
Midterm Examination111112
Final Examination120121
TOTAL WORKLOAD (hours)75
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
PÇ-12
PÇ-13
OÇ-1
5
3
4
5
5
5
5
4
4
OÇ-2
5
4
5
5
5
5
4
OÇ-3
4
4
5
5
5
5
4
OÇ-4
5
4
5
5
5
5
4
4
OÇ-5
5
4
5
5
5
5
4
4
4
4
OÇ-6
4
3
4
5
5
5
5
4
5
Adnan Menderes University - Information Package / Course Catalogue
2026