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    Cheeses of Turkey: 2. Varieties ripened under brine
    (Springer France, 2008) Hayaloglu, Ali A.; Ozer, Barbaros H.; Fox, Patrick F.
    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.
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    Cheeses of Turkey: 3. Varieties containing herbs or spices
    (Springer France, 2008) Hayaloglu, Ali A.; Fox, Patrick F.
    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.