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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | FGM612 | CRITERIAS AND DETERMINATION METHODS OF CHEESE RIPENING | Compulsory | 1 | 2 | 6 |
| | Level of Course Unit | | Second Cycle | | Objectives of the Course | | Cheese ripening criteria glycolysis, lipolysis and proteolysis about the basic methods used in the measurement of these parameters and to provide information about | | Name of Lecturer(s) | | Doç. Dr. Zekai TARAKÇI | | Learning Outcomes | | 1 | Peynirin olgunlaşmasında meydana gelen olayları kavramak | | 2 | Peynir olgunlaşma kriterlerinin belirlemek için laboratuvar analizlerini öğrenmek | | 3 | Be aware of the events that took place during the ripening of cheese | | 4 | To learn laboratory analysis to determine cheese maturation criteria |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Cheese ripening defining, in the cheese ripening identification, maturation criteria are propylene glycol, proteolysis and lipolysis mechanism, cheese takstür with the flavor and aroma impact, and glycolysis in the assay methods used; titratable acidity, pH, water-soluble lactose ratio proteolysis determination methods used in water, TCA in the PTA in also, cheese proteins electrophoretic method fractionated separation; urea-PAGE, titration method direct proteolysis measurement, lipolysis determination referenced methods; BDI method, free fatty acids by gas chromatography determination. | | Weekly Detailed Course Contents | |
| 1 | Identification of cheese ripening
| | | | 2 | See ripening mechanism as glycolysis and lipolysis,
| | | | 3 | Maturing as a criterion for proteolysis mechanism,
| | | | 4 | Takstur with cheese flavor and aroma impact,
| | | | 5 | The methods for the determination of glycolysis, titratable acidity, pH, ratio of water soluble lactose,
| | | | 6 | The methods used in the determination of proteolysis in water, pH 4.6 Also, TCA in The PTA The soluble nitrogen fraction, | | | | 7 | The methods used in the determination of proteolysis; SSA in soluble nitrogen fractions,
| | | | 8 | Midterm Exam
| | | | 9 | The methods used in the determination of proteolysis; ethanol, chloroform-methanol-soluble nitrogen fraction,
| | | | 10 | The methods used in the determination of proteolysis in water, pH 4.6 , the TCA the PTA , the SSA also in ethanol, chloroform-methanol-soluble nitrogen fraction,
| | | | 11 | Electrophoretic methods, Urea-PAGE,
| | | | 12 | Electrophoretic methods SDS-PAGE
| | | | 13 | HPLC to measure proteolysis in use
| | | | 14 | The use of spectrophotometric methods for determining proteolysis
| | | | 15 | Lipolysis assay methods; BDI method, Copper SOAP method
Determination of free fatty acids by GC
| | | | 16 | Final Exam | | |
| | Recommended or Required Reading | | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 9 | 9 | | Final Examination | 1 | 9 | 9 | | Attending Lectures | 14 | 4 | 56 | | Practice | 14 | 4 | 56 | | Self Study | 14 | 4 | 56 | | Individual Study for Homework Problems | 8 | 2 | 16 | | Individual Study for Mid term Examination | 9 | 3 | 27 | | Individual Study for Final Examination | 10 | 2 | 20 | |
| Contribution of Learning Outcomes to Programme Outcomes | | | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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