Cheese Varieties Ripened Under Brine

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dc.contributor.authorHayaloğlu, Ali Adnan
dc.date.accessioned2026-04-04T13:18:54Z
dc.date.available2026-04-04T13:18:54Z
dc.date.issued2025
dc.departmentİnönü Üniversitesi
dc.description.abstractBrined cheeses are mainly produced in countries bordering the Mediterranean Sea and, in the Balkans and Middle East. A brief summary is provided, explaining the necessity of brine immersion for these cheese varieties and the mechanisms of brining, production methodology, chemical and microbiological composition, proteolysis, and volatiles are discussed with references to the latest published papers or other sources. Some of the best-known cheese varieties in the brined group are Beyaz Peynir, Domiati, Feta, and Halloumi-type cheeses, and the other groups, of less well-known varieties, are also discussed based on data available in the literature. In this chapter, all types of cheese are described and discussed in alphabetical order. © 2025 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/B978-0-443-15956-5.00001-4
dc.identifier.endpage1060
dc.identifier.isbn978-044315956-5
dc.identifier.isbn978-044315957-2
dc.identifier.scopus2-s2.0-105019732049
dc.identifier.scopusqualityN/A
dc.identifier.startpage1009
dc.identifier.urihttps://doi.org/10.1016/B978-0-443-15956-5.00001-4
dc.identifier.urihttps://hdl.handle.net/11616/107996
dc.indekslendigikaynakScopus
dc.institutionauthorHayaloğlu, Ali Adnan
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofCheese: Chemistry, Physics and Microbiology
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250329
dc.subjectbrine immersion
dc.subjectBrined cheese
dc.subjectmicrobiology
dc.subjectproduction technology
dc.subjectproteolysis
dc.subjectsalt uptake
dc.subjectvolatiles
dc.titleCheese Varieties Ripened Under Brine
dc.typeBook Part

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