Cheeses of Turkey: 2. Varieties ripened under brine

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridOzer, Barbaros/0000-0001-6669-0444
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidOzer, Barbaros/AAG-9011-2020
dc.contributor.authorHayaloglu, Ali A.
dc.contributor.authorOzer, Barbaros H.
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.abstractAlthough 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.en_US
dc.identifier.doi10.1051/dst:2007014
dc.identifier.endpage244en_US
dc.identifier.issn1958-5586
dc.identifier.issn1958-5594
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-41849121118en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage225en_US
dc.identifier.urihttps://doi.org/10.1051/dst:2007014
dc.identifier.urihttps://hdl.handle.net/11616/94501
dc.identifier.volume88en_US
dc.identifier.wosWOS:000258241800006en_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/closedAccessen_US
dc.subjectcheeses of Turkeyen_US
dc.subjectbrineen_US
dc.subjectwhite cheeseen_US
dc.subjectproteolysisen_US
dc.subjectmicrobiologyen_US
dc.subjectripeningen_US
dc.titleCheeses of Turkey: 2. Varieties ripened under brineen_US
dc.typeReview Articleen_US

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