Cheeses of Turkey: 2. Varieties ripened under brine

HAYALOĞLU A. A., Ozer B. H., Fox P. F.

DAIRY SCIENCE & TECHNOLOGY, cilt.88, sa.2, ss.225-244, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 88 Sayı: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1051/dst:2007014
  • Dergi Adı: DAIRY SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.225-244
  • Anahtar Kelimeler: cheeses of Turkey, brine, white cheese, proteolysis, microbiology, ripening, TURKISH WHITE CHEESE, GAZIANTEP CHEESE, CIVIL CHEESE, HALLOUMI CHEESE, BEYAZ CHEESE, URFA CHEESE, LACTOBACILLUS-ACIDOPHILUS, SALT CONCENTRATION, SENSORY PROPERTIES, PICKLED CHEESE
  • İnönü Üniversitesi Adresli: Evet

Özet

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.