Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
Cheese Technology
Code
FE 521
Course Info
Nutritional aspects of cheese. Cheese varieties. Introduction to cheese making. Cheese operations. Cheese ripening. Cheese faults and grading. Whey processing. Mechanization of cheese making. Selected cheese recipes
Credit
3
ECTS
6
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