The traditional cheeses of Turkey: Middle and Eastern Black Sea Region

Kamber U., Terzi G.

Food Reviews International, cilt.24, sa.1, ss.95-118, 2008 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 24 Sayı: 1
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1080/87559120701764555
  • Dergi Adı: Food Reviews International
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.95-118
  • Anahtar Kelimeler: Cheese, Eastern Black Sea Region, Traditional, Turkey, Variety
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

Our research in the Black Sea Region revealed 34 distinct types of cheese, making it the richest region in Turkey for its types of cheese. These types of cheese are: Aho Cheese, Ayran Cheese, Ayran Krmas Cheese, Civil Cheese, kelek of Cabalt Cheese, Eridik Cheese, Giresun Bitter Cheese, Gorcola Cheese, Imansiz Cheese, Kadina Cheese, Karg Tulum Cheese, Karn Kayma Cheese, Kes Cheese, Kolete Cheese, Klek Cheese, Kp kelek Cheese, Kuri Cheese, Minzi Cheese, Minzi Kurut Cheese, Oma Cheese, Tonya Kashar Cheese, Broken Kashar with Lor Cheese, Sor Cheese, St Krmas Cheese, Tekne Cheese, Teleme Cheese, Telli Cheese, Telli Creamy Cheese, Tulum Kashar Cheese, Yayla Cheese, Yer Cheese, Yumme Cheese, and Yusufeli Molded Villagers Cheese. This publication covers the making, physical structure and appearance of local cheeses and the chemical and microbiological properties of some of the cheeses.