BOR VOCATIONAL SCHOOL / MILK AND DAIRY PRODUCTS TECHNOLOGIES / SUT2029 - CHEESE TECHNOLOGY

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1Cheese to be processed Superior Applied Pre-processing1
2Cheese to be processed Superior Applied Pre-treatment.1
3Teleme treadmill1
4Salting1
5Packaging and storage. Erzincan Tulum cheese production1
6Izmir Tulum cheese production1
7Packing and Storage of Tulum Cheeses1
8Fresh kashar cheese production1
9Mature cheddar cheese production1
10Preparation of Melting Cheese Mixture1
11Preparation of Melting Cheese Mixture1
12Cooking of the mixture1
13Clotted from whey1
14Processing of clothe. Packing and storage of lorry1