The traditional cheeses of Turkey: The Aegean Region

Food Reviews International

Volumn 24, Issue 1, 2008, Pages 39-61

  Kamber, Ufuk ^a  

^a KAFKAS UNIVERSITY   (Turkey)

Author keywords

Aegean Region; Cheese; Traditional; Turkey; Variety

Indexed keywords

AEGEAN REGIONS; CULTURAL HERITAGES; MICROBIOLOGICAL CHARACTERISTICS; PHYSICAL STRUCTURES; TRADITIONAL; TRADITIONAL CHEESE; TURKEY; VARIETY;

CHEESES;

FOOD TECHNOLOGY;

CAPRA HIRCUS;

EID: 37749048989     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559120701762195     Document Type: Article

References (25)

1. Anonymous. The original economy and animal product. Available at http://www.ekodialog.com/Turkiye_ekonomi/ege.html. Accessed Jan. 12, 2007.
2. Adam, R.C. Cheese; Ege University Agricultural Faculty, Ege University Press: İzmir, 1974; Publication number: 176, 101-266.
3. Demirci, M.; Şimşek, O.; Taşan, M. Various Types' Local Cheeses of Our Country; Demirci, M., Ed.; All Aspects of Cheeses, Hasat Pres Inc. Istanbul, 1996; 285-292 pp.
4. Akgün, C. Traditional Turkish Cheeses and Production Techniques; Graduate Thesis, Ege University Agriculture Faculty, Izmir, 1988.
5. Ergüllü, E.; Kinik, O.; Akbulut, N. A Study on Koponesti Cheese Production and Features around İzmir. In: Traditional Milk Products; Demirci, M.; Ed.; Milk and Milk Products Symposium, May 21-22, 1998; Tekirdaǧ, National Productivity Centre Publications: Ankara, 1998; Publication number: 621, 1-20.
6. Anonymous. White Cheese; Institute of Turkish Standards: Ankara, 1995; TS591.
7. Ak, S.; Nergiz, C. Investigation of Chemical Composition and Microbiologic Quality of Tire Çamur Cheese. In Traditional Milk Products; Milk and Milk Products Symposium, May 21-22, 1998; Demirci, M., Ed.; Tekirdag, National Productivity Centre Publications: Ankara, 1998; Publication number: 621, 79-89 pp.
8. Eralp, M. Investigations on Some Local Cheeses of Turkey. J. Ankara Univ. Agric. Fac. 1953, 3 (3-4), 227-234.
9. Kiliç, S.; Gönç, S. Investigations on Chemical Characteristics of İzmir Tulum. Cheese-I. J. Ege Univ. Agric. Fac. 1990, 27 (3), 155-168.
10. Kiliç, S.; Gönç, S.; Uysal, H.; Karagözlü, C. Determination of Changes in İzmir Tulum. Cheese During the Maturation Period by Traditional Methods and Culture In Traditional Milk Products, Milk and Milk Products Symposium, May 21-22, 1998; Demirci, M., Ed.; Tekirdaǧ, National Productivity Centre Publications, Ankara, 1998; Publication number 621, 43-65.
11. Koca, N.; Metin, M. The Effects of the Different Starter Culture Combinations on the Properties of İzmir Tulum Cheese. In Traditional Milk Products, Milk and Milk Products Symposium, May 21-22, 1998; Demirci, M., Ed.; Tekirdag, National Productivity Centre Publications, Ankara, 1998; Publication number, 621, 298-314.
12. Yilmaz, G.; Ayar, A.; Akin, N. The Effect of Microbial Lipase on the Lipolysis During the Ripening of Tulum Cheese. J. Food Eng. 2005, 69, 269-274.
13. Yaygin, H. Investigations on Production and Characteristics of Tulum Cheese. J. Ege Univ. Agrie. Fac. 1971, 8(1), 91-123.
14. Anonymous. Salamura Tulum Cheese (İzmir Tulum Cheese); Institute of Turkish Standards: Ankara, 1996; TS 11966.
15. Koca, N. Affects of Various Starter Combinations on İzmir Tin Tulum Cheese Quality. Postgraduate Thesis, Ege University Institute of Science, İzmir, 1996.
16. Akalin, A.S.; Kinik, O.; Gönç, S. Studies on Determination of Fatty Acid Composition in Various Cheese Types in İzmir Market. Gida 1998, 23 (5), 357-363.
17. Kiliç, S.; Gönç, S. Investigations on Microbiological Characteristics of İzmir Tulum Cheese-II. J. Ege Univ. Agric. Fac. 1990, 27 (3), 169-185.
18. Cetin, A. Personal Communication, Seferihisar Country, 2002.
19. Unsal, A. When Milk Slept, "Turkish Cheeses;" Bank of Yapi Kredi Publications: Istanbul, 1997; 57, 101.
20. Fortuna, F. Personal Communication, Conda Island of Avvalik, 2003.
21. Yilmaz, F. Personal Communication, Tire Country, 2002.
22. Inal, O. Investigations on Production and Characteristics of Posa Cheese; Post Graduate Thesis, Ege University, Institute of Science, İzmir, 1998.
23. Kinik, Ö.; Ergüllü, E.; Akbulut, N. A Study on Production and Some Characteristics of Sepet Cheese. Gida 1999, 24 (3), 151-161.
24. Meral, K. Personal Communication, Urla Country, 2002.
25. Kurt, A. Dairy Technology; Ataturk University, Erzurum, 1990; Publication number: 573, 329-330.