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BOR VOCATIONAL SCHOOL / MILK AND DAIRY PRODUCTS TECHNOLOGIES / SUT2029 - CHEESE TECHNOLOGY
GENERAL INFORMATION ABOUT THE COURSE
Course Code
Semester
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Course Title
Theoretical
Practical
ECTS
Turkish Name of the Course
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Course Objective
The aim of this course is to enable the students to acquire proficiency to make White Cheese, Lor Cheese, Kashar Cheese, Melted Cheese and Tulum Cheese in accordance with Turkish Food Codex and TS standards
Brief Content of the Course
Making White Cheese, Lor Cheese, Kashar Cheese Production, Melted Cheese and Tulum Cheese in accordance with Turkish Food Codex and TS standards.
Prerequisites
No
Course Objectives
Course Objectives
1
Producing White Cheese
2
To produce Tulum cheese
3
Cheddar Cheese Production
4
Producing Melted Cheese
5
Producing Lor Cheese
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Course Category
Course Category
Percentage
Basic Vocational Courses