Module Code Number

VBT 630

Number of ECTS Credits


Hours / Week (T P C)

1 2 2

Module Lecturer

Lecturers of the department

Year / Term


Type of Course

(Compulsory / Elective)


Pre requisites / Recommended


Module Contents

Definition, composition and classify of cheese; quality of milk manufacturing cheese using; cheese production techniques; the ingredient used in cheese; spoiling reasons of cheese; sensory, chemical and microbiological analyses of cheese.

Aims and Objectives of the module

To learn technologies of cheese kinds and laboratory applications in cheese manufacturing in our country and other country.

Method of assessment

Lecture and investigations in relation to topics and laboratory work.

Teaching Language


Textbook /

Recommended readings

- Dairy Microbiology -The Microbiology of Milk Products ( R.K. Robinson)

- General books with respect to topic.