Cheese making Science

Course Code : ABF 459

Course Title : Cheese making Science

Weekly lecture and application hours of the course: 4-4

Course Description:This course studies the science and art in cheese making. Introduction to cheese making, milk as a raw material, cheese making procedures (artisanal vs. industrial), required cheese making equipment, cheese categories and their characteristics, cheese maturation,cheese quality characteristics, and sensory analysis. The course includes lectures, laboratory exercises and industrial visits

Textbooks and supplementary books:

  1. The Science of Cheese by Michael H. Tunick

  2. Cheese making Practice (Chapman & Hall Food Science Book) Kindle Edition by R. Andrew Wilbey , J.E. Scott , Richard K. Robinson ..

Course Evaluation:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

Attendance 95%compulsory