Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Cheeses of Turkey: 2. Varieties ripened under brine

Cheeses of Turkey: 2. Varieties ripened under brine Although a large number of traditional brined cheese varieties are produced in Turkey, very few are manufactured on an industrial level. The most popular brined cheese in Turkey is Beyaz peynir; other varieties produced at substantial levels include Otlu, Mihalic, Urfa, Malatya, Gaziantep, Hellim, Orgu, Ezine and Dil. Local production of these cheeses has increased significantly and some of them can be found readily throughout Turkey. The volume of milk used in the manufacture of traditional cheese varieties in Turkey is fairly high. Therefore, there is a need to fully understand the microbiological, chemical and biochemical changes that occur in traditional cheeses during processing and/or ripening, so that industrialisation of these products would be possible. This review describes the manufacturing practices, and microbiological and biochemical/chemical properties of traditional Turkish brined cheeses. The description of Beyaz peynir is updated, but other brined varieties are discussed initially. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Cheeses of Turkey: 2. Varieties ripened under brine

Loading next page...
 
/lp/springer-journals/cheeses-of-turkey-2-varieties-ripened-under-brine-A7LntQY9s6
Publisher
Springer Journals
Copyright
Copyright © 2008 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst:2007014
Publisher site
See Article on Publisher Site

Abstract

Although a large number of traditional brined cheese varieties are produced in Turkey, very few are manufactured on an industrial level. The most popular brined cheese in Turkey is Beyaz peynir; other varieties produced at substantial levels include Otlu, Mihalic, Urfa, Malatya, Gaziantep, Hellim, Orgu, Ezine and Dil. Local production of these cheeses has increased significantly and some of them can be found readily throughout Turkey. The volume of milk used in the manufacture of traditional cheese varieties in Turkey is fairly high. Therefore, there is a need to fully understand the microbiological, chemical and biochemical changes that occur in traditional cheeses during processing and/or ripening, so that industrialisation of these products would be possible. This review describes the manufacturing practices, and microbiological and biochemical/chemical properties of traditional Turkish brined cheeses. The description of Beyaz peynir is updated, but other brined varieties are discussed initially.

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

References