Cheeses of Turkey: 3. Varieties containing herbs or spices

HAYALOĞLU A. A., Fox P. F.

DAIRY SCIENCE & TECHNOLOGY, cilt.88, sa.2, ss.245-256, 2008 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 88 Sayı: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1051/dst:2007015
  • Dergi Adı: DAIRY SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.245-256
  • Anahtar Kelimeler: cheeses of Turkey, Otlu cheese, herbs, spice, proteolysis, microbiology, MICROBIOLOGICAL CHARACTERISTICS, PATHOGENIC BACTERIA, TURKISH THYME, PREVALENCE, HISTAMINE, EXTRACTS, QUALITY, SURK, SP.
  • İnönü Üniversitesi Adresli: Evet

Özet

Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country. They are manufactured from raw milk, semi-hard in texture and salty in taste and have the aroma of garlic or thyme due to added herbs. Twenty-five types of herb, including Allium, Thymus, Silene and Ferula species which are most popular, are used individually or as appropriate mixtures. The most popular of these cheeses is Otlu which is produced mainly in the Van province of Turkey in small dairies and villages, but now is produced in other cities of the eastern region of Turkey and its popularity increases continuously throughout Turkey. The manufacturing technology, chemical, biochemical and microbiological status of Otlu cheese and the most common herbs used in its manufacture are reviewed. The possible effect of herbs used on the biochemical and microbiological characteristics of the cheeses are discussed also. In addition, some varieties of Otlu cheese and cheeses flavoured with spices ( chilli pepper, black pepper, cinnamon, allspice, mint, thyme, cumin, etc.), including Carra, Surk and related cheeses, are discussed briefly.