The traditional cheeses of Turkey: Central Anatolian Region

Food Reviews International

Volumn 24, Issue 1, 2008, Pages 74-94

  Kamber, Ufuk ^a   Terzi, Göknur ^b  

^a KAFKAS UNIVERSITY   (Turkey)

^b ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Central Anatolian Region; Cheese; Traditional; Turkey; Varieties

Indexed keywords

CENTRAL ANATOLIAN REGION; CHEESE-MAKING; PRODUCTION METHODS; TRADITIONAL; TRADITIONAL CHEESE; TULUM CHEESE; TURKEY; VARIETIES;

CHEESES;

FOOD TECHNOLOGY;

EID: 37749047875     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559120701764548     Document Type: Article

References (34)

1. Anonymous. Tulum Cheese. Institute of Turkish Standards, Ankara, 1995, TS 3001.
2. Keleş, A.; Atasever, M. Chemical, Microbiologic and Organoleptic Characteristic of the Diyle Tulum. Cheese. Milk Technol. J. (Turkish), 1996, 1 (1), 47-53.
3. Gonç, S. Studies on Divle Tulum Cheese technology and its constituents. J. Ege Univ. Agric. Fac. 1974, 11(3), 515-533.
4. Adam, R.C. Cheese; Ege University Agricultural. Faculty, Ege University Press: Izmir, 1974; Publication number: 176, 109-268.
5. Akgün, C. Traditional Turkish Cheeses and Production Techniques, Graduate thesis, Agriculture Faculty of Ege University, Izmir, 1988.
6. Aran, N.; Eke, D., Alperden, I. Mould Flora of Semi-rigid Turkish Cheese. J. Ege Univ. Eng. Fac. 1986, 42 (2), 1-10.
7. Samanci, F. Personal Communication, 2001.
8. Coşkun, S. Investigations on the Küp (Çanak) Cheese, Regional Cheese of Yozgat District, Postgraduate thesis, Cukurova University Institute of Science, Adana, 1995.
9. Güven, M.; Karaca, O.B. Production Technique and Features of regional Yozgat Cheese, Traditional Food Symposium, Van, September 23-24, 2004; Yuzuncu Yil University Press: Van 2004; 247-249 pp.
10. Akyüz, N.; Gülümser, S. Production Techniques, Composition and Ripening of the Yozgat Çanak Cheese. Gida 1984, 9 (4), 231-238.
11. Tolu, S. Personal Communication, 1999.
12. Şahin, E. The Effects of Various Ripening Conditions on Quality of the Çomlek Cheese Made From. Different and Raw Milk, PhD thesis, Selçuk University Medicine Sci. Enst., Konya, 1997.
13. Kozan, M. Personal Communication, 2000.
14. Unsal, A. When Milk Slept "Turkish Cheeses;" Bank of Yapi Kredi Publications: Istanbul, 1997; 49-81, 216-244.
15. Zübeyde, E. Personal Communication, 2000.
16. Tekinşen, O.C. Milk Product and Technology, 2th Press; Selçuk University Press: Konya, 1997.
17. Kurt, A.; Çaǧlar, A. Investigations on Chemical and Microbiologic Features of Pesküten. Gida 1988, 13 (5), 341-347.
18. Anonymous. White Cheese. Institute of Turkish Standards, Ankara, 1995; TS 591.
19. Yitik, A. Personal Communication, 2003.
20. Unal, Z. Personal Communication, 2000.
21. Izmen, E.R. Composition of Turkish Mihalic, Tulum and White Cheeses; Higher Agricultural Institute: Ankara, 1938; Publications: number: 76.
22. Eralp, M. Economic, Technical and Chemical Investigations on White Cheeses and Comparison of White Cheeses with Other Cheese Groups; Ankara University Agriculture Faculty Press: Ankara, 1956; Publication number: 109, 58-104.
23. Hatipoglu, M. A Study on Chemical Composition of Turkish White Cheese. J. Etlik Vet. Bact. Inst. 1973, 4(3-4), 53-71.
24. Kaptan, N. Quality of White Cheese, consumed in Ankara. Gida 1983, 8 (2), 67-72.
25. Yalçin, S. Microbial and Chemical Composition of White Cheeses and its Connection with Sensorial Characteristics, Consumed in Ankara and Ankara Districts. PhD thesis, Health Science Institute of Ankara University, Ankara, 1986.
26. Uraz, T.; Şimşek, B. Determination of Proteolysis Level of Cheeses Marketed in Ankara. Gida. 1998, 23 (5), 371-375.
27. Nizamlioǧlu, M.; Yalçin, S.; Tekinşen, O.C. Quality of Brine White Cheeses in Konya Province. Turk J. Vet. Anim. Sci. 1989, 13 (2), 136-142.
28. Akin, N.; Gönç, S. Quality Characteristics of Some White Cheese Types in Konya Market. J. Ege Univ. Agric.Fac. 1990, 27 (2), 101-107.
29. Çaǧlar, F. Technical and Chemical Investigations on Tulum Cheese Production, Constituents and Maturation, PhD thesis, Institute of Higher Agriculture, Unprinted, 1949.
30. Eralp, M. Investigations on Some Local Cheeses of Turkey. Almanac of Ankara Univ. Agric. Fac. 1953, 3 (3-4), 227-234.
31. Güven, M.; Konar, M. Some Chemical Characteristics and Standard Suitability of Tulum Cheeses in Different Packaging System. Marketed in Ankara, Istanbul and Adana. Turk J. Agric. For. 1995, 19 (4), 287-291.
32. Koçak, C.; Gürsel, A.; Avsar, Y.K.; Semiz, A. Some Characteristics of Tulum Cheese, Marketed in Ankara. Turk J. Agric. For. 1996, 20, 121-125.
33. 2) Content of Various Cheese Types. Turk J. Vet. Anim. Sci. 1996, 20 (2), 89-95.
34. Güven, M.; Konar, M. Microbiologic Qualities of Cow Milk Made Tulum Cheeses, Matured in Different Materials. Gida 1994, 19 (3), 179-185.