Cheeses of Turkey: 3. Varieties containing herbs or spices

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorHayaloglu, Ali A.
dc.contributor.authorFox, Patrick F.
dc.date.accessioned2024-08-04T20:30:47Z
dc.date.available2024-08-04T20:30:47Z
dc.date.issued2008
dc.departmentİnönü Üniversitesien_US
dc.description.abstractRipened 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.en_US
dc.identifier.doi10.1051/dst:2007015
dc.identifier.endpage256en_US
dc.identifier.issn1958-5586
dc.identifier.issn1958-5594
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-41849088402en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage245en_US
dc.identifier.urihttps://doi.org/10.1051/dst:2007015
dc.identifier.urihttps://hdl.handle.net/11616/94498
dc.identifier.volume88en_US
dc.identifier.wosWOS:000258241800007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer Franceen_US
dc.relation.ispartofDairy Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectcheeses of Turkeyen_US
dc.subjectOtlu cheeseen_US
dc.subjectherbsen_US
dc.subjectspiceen_US
dc.subjectproteolysisen_US
dc.subjectmicrobiologyen_US
dc.titleCheeses of Turkey: 3. Varieties containing herbs or spicesen_US
dc.typeReview Articleen_US

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