The traditional cheeses of turkey: Central anatolian region

被引：8

作者：

Kamber, Ufuk ^{[1
]}

Terzi, Goeknur ^{[2
]}

机构：

[1] Univ Kafkas, Fac Vet Med, Dept Food Hyg & Technol, Kars, Turkey

[2] 19 Mayis Univ, Fac Vet Med, Dept Food Hyg & Technol, Samsun, Turkey

来源：

FOOD REVIEWS INTERNATIONAL | 2008年 / 24卷 / 01期

关键词：

cheese; varieties; Turkey; central anatolian region; traditional;

D O I：

10.1080/87559120701764548

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The making of the majority of cheeses is based on ancient traditions. Anatolia possesses a rich cheese-making culture and this review aims to collate the Central Anatolian Region cheese varieties. Research carried out in this context shows that there are 16 different varieties of cheese in this region. These are: Divle Tulum Cheese, Kp (Jar) Cheese, Glbas Tulum Cheese, anak (Pan) Cheese, Gdelek Cheese, mlek (Pot) Cheese, Kayseri Pot Cheese, Kpecik Cheese, kelek With Pepper, epni Tulum Cheese, Ayas Basma (Pressed) Cheese, Peskten, Konya Molded Cheese, Ereli Cloth Tulum Cheese, Karaman Tulum Cheese, and Eksi (Sour) Cheese. In this publication, the production methods of these cheeses, as well as their properties, and for some, the chemical and microbiological properties are presented.

引用

页码：74 / 94

页数：21