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BOR VOCATIONAL SCHOOL / MILK AND DAIRY PRODUCTS TECHNOLOGIES / SUT2026 - LOCAL 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
This course aims to equip students with the qualifications to make Mihalıç Cheese, Civil Cheese, Hellim Cheese, Van Cheese and Knitted Cheese in accordance with Turkish Food Codex and TS standards
Brief Content of the Course
Regional Cheese varieties and construction techniques.
Prerequisites
No
Course Objectives
Course Objectives
1
Producing Mihalıç Cheese
2
Producing Civil Cheese
3
Producing Hellim Cheese
4
Producing Van Oat Cheese
5
Producing Knitted Cheese
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Course Category
Course Category
Percentage
Basic Vocational Courses