Geleneksel Türkiye Peynirleri ve Sınıflandırılması

Abstract

Süt, kapsadığı zengin besin öğeleriyle insanlar için değerli bir gıda olduğu kadar mikroorganizmalar içinde iyi bir besin kaynağıdır. Sütün muhafazasının bu nedenle zor olmasından dolayı, insanlar sütü daha dayanıklı ürünlere işlemişlerdir. Bu işleme şekillerinden birisi de “peynir”dir. İnsanoğlunun uygarlığa geçişinin ilk simgelerinden birisi olan peynir, aynı zamanda süt mamulleri içerisinde de çeşitliliği en fazla olan üründür. Bu makalede; dünyada 2000’den fazla çeşidinin olduğu sanılan peynirin Anadolu’daki çeşitlerinin bir araya getirilmesi amaçlanmıştır. Anadolu’da 130’un üzerinde peynir çeşidinin bulunduğu tespit edilmiştir. Makalede peynirlerin isimlerine, yapıldıkları yerlere ve sınıflandırılmasına yer verilmiştir

Keywords

• Peynir, Çeşit, Türkiye, Geleneksel

Traditional Turkey Cheeses and Their Classification

Abstract

Milk, which is rich in nutrients, is a valuable source of nourishment not only for human beings, but also for microorganisms. Since this makes the storage of milk difficult, people have long processed it into more durable products such as “cheese”. Cheese, an early symbol of the civilization of mankind, can lay claim to more inherent variety than any other dairy product. The aim of this article was to collate from amongst the more than 2000 varieties of cheese thought to exist worldwide the cheeses of Anatolia. It was established that more than 130 varieties of cheese are to be found in Anatolia. This study covers the nomenclature, areas of production and classification of these cheeses

Keywords

• Cheese, Variety, Turkey, Traditional

References

1. Adam RC (1974). Cheese, Ege University Agricultural Faculty, Publication number: 176, Ege University Press, pp: 109-268, İzmir.
2. Ağaoğlu S, Ocak E, Mengel Z (1997). Investigations on microbiological, chemical, physical and organoleptic characteristic of Çökelek Cheeses in Van province. AU Vet Fak Derg, 44 (1), 7-13.
3. Ak S, Nergiz C (1998). Investigation of chemical composition and microbiologic quality of Tire Çamur Cheese. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 79-89, Ankara.
4. Akgün C (1988). Traditional Turkish Cheeses and Production Techniques. Ege University, Agriculture Faculty, Agricultural Products Department, Graduation thesis, İzmir.
5. Akın S, Şahan N (1998). Investigations on chemical composition and sensory characteristic of Fresh Urfa Cheeses produced in Şanlıurfa. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 282-298, Ankara.
6. Aksu H, Çolak H, Vural A, Erkan ME (1999). A research microbiological and chemical properties of formal cheese produced in Diyarbakır regional, YYU Vet Fak Derg, 10 (1-2), 8-11.
7. Akyüz N (1981). Composition, characteristic and comparison of Erzincan’s (Şavak) Cheese with other Cheeses. Atatürk Univ Zir Fak Derg, 12 (1), 85-111.
8. Akyüz N, Gülümser S (1984). Production techniques, composition and ripening of the Yozgat Çanak Cheese. Gıda Derg, 9 (4), 231-238.

9. Akyüz N, Tutşi MF, Mengel Z, Ocak E, Altun I (1998). Production technique and some microbiologic and chemical characteristic of the Örgü Cheese In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 328-338, Ankara.
10. Akpkent Z, Milci S, Göncü A (2009). Sold Market in Antalya Goat Çimi Cheese Chemicals and Microbiological Properties. http://suyununsuyu.blogspot.com.tr/2009/09/antalya-cimi-tulumpeyniri.html. Accessed on date 25.0.2015.
11. Microbiological Properties
12. Altun İ (1995). An Investigation on Technical and Hygienic Features of the Kelle Cheese Produced in Kahramanmaraş Elbistan District. Yüzüncü Yıl University Institute of Science, Posgraduate thesis, Van.
13. Anonymous (1993). Evliya Çelebi Seyahatnamesi, Engin Press, İstanbul.
14. Anonymous (2012). Cheeses by Country. URL http://www.cheese.com/ Accessed 02.08.2012.
15. Anonymous, (2014). FAO İstatistikleri. URL http://www.fao.org Accessed 03.05.2014.
16. Arıcı M (1988). Investigations on physical, chemical and microbiologic characteristic of the Hellim Cheese. Trakya University, Institute of Science, Edirne, Postgraduate thesis. Edirne.
17. Atasever M, Keleş M, Uçar G, Güner A (1999). An investigation on changes in ripening time of Hellim Cheese stored in different packing conditions. SÜ Vet Bil Derg, 15 (1), 55-64.
18. Bakırcı I, Andiç, S (1999). An investigation on Cecil Cheese produced in Bulanık-Muş city. YYU Vet Fak Derg. 10 (1-2), 67-71.
19. Bakırcı I, Tarakçı Z, Coşkun H (1998). An investigation on Otlu lor produced in Van and Van district. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 195-205, Ankara.
20. Başkaya R, Atasever M, Çakmak Ö, Yıldız A (2006). Microbiological characteristics of Civil Cheese. İU Vet Fak Derg, 32 (2), 87-94.
21. Bostan K (1996). Sensory, chemical and microbiologic features of Tulum Cheese kept in various packages. In: All aspects of Cheese, Ed. M. Demirci. Hasat Press Inc, pp: 255-259, Istanbul.
22. Coşkun H (1995). Determination of the Changes, Occurred Ripening Period and in Different Production Methods of the Otlu Cheese. Yüzüncü Yıl University Institute of Science, PhD thesis, Van.
23. Coşkun H, Andiç S, Öztürk B (1998). An investigation on production method and characteristic of Motal Cheese. Food Engineering Congress and Fair, 16-18 September, pp: 309-315, Gaziantep.
24. Coşkun S (1995). Investigations on the Küp (Çanak) Cheese, Regional Cheese of Yozgat District. Çukurova University, Institute of Science, Postgraduate thesis, Adana.
25. Çağlar A, Türkoğlu H, Ceylan ZG, Dayısıoğlu KS, (1998a). Investigations on production technique and composition of the Golot Cheese. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 167-175, Ankara.
26. Çağlar A, Türkoğlu H, Ceylan ZG, Dayısıoğlu KS, (1998b). Investigation of chemical composition and product of Sıkma Cheese. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 274-282, Ankara.
27. Çakmakcı S, Şengül M, Çağlar A (1995). Investigation on production technology and some physical and chemical features of Karın kaymağı Cheese. Gıda Derg, 20 (4), 199-203.
28. Çelik Ş, Özdemir C, Özdemir S, Sert S (1998). Microbiologic, physical and chemical features of Salamura White Cheese samples, consumed in Diyarbakır province. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 351-360, Ankara.
29. Demirci M, Dıraman H (1990). Study on production technique, physical, chemical, microbiologic features and energy levels of packed with vacummed Fresh Kasar Cheese, made in Trakya region. Gıda Derg, 15 (2), 83-88.
30. Demirci M, Şimşek O, Arıcı, M (1991). An investigation on composition and some microbiological features of Lor marketed in Tekirdağ. Gıda Derg, 16 (5), 291-294.
31. Demiryol İ, Yaygın H (1984). Investigation on White Cheeses, cultured in different heat conditions made by cow, sheep and goat milk. EÜ Zir Fak Derg, 21 (3), 127-140.
32. Dinkçi N, Ünal G, Akalın AS, Varol S, Gönç S (2012). Chemical and microbiological properties of Kargi Tulum Cheese. EÜ Zir Fak Derg, 49 (3), 287-292.
33. Eralp M (1953). Investigations on some local cheeses of Turkey. Public of Ankara University Agriculture Faculty, Publication number: 16, pp: 227-234.
34. Eralp M (1956). Cheese Technology, Ankara University Faculty of Agriculture Publications No: 55, Ankara University Press, pp: 216-244, Ankara.
35. Ergüllü E, Karacabey A (1988). Investigations on characteristic of the Dil Cheeses made from various acidic cow milk. AÜ Zir Fak Yıllığı, 39 (1-2), 203-211.
36. Ergüllü E, Kınık O, Akbulut N (1998). A study on Koponesti Cheese production and features around Izmir. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 1-20, Ankara.
37. Gönç S (1974). Investigations on technology and composition of Diyle Tulum Cheese. AÜ Zir Fak Derg, 11 (3), 515-533.
38. Gündüz HH (1982). Tomas Cheese-II, natural microflora of Tomas. Gıda Derg, 7 (6), 227-229.
39. Güven M, Konar M (1994). Microbiological characteristic of Tulum Cheeses produced from cow milk and ripened in various materials. Gıda Derg, 19 (3), 179-185.
40. Güven M, Konar M (1995). Some chemical characteristic and standard suitability of Tulum Cheeses in different packaging system marketed in Ankara, Istanbul and Adana. Tr J Agric Foresty Sci, 19 (4), 287-291.
41. Hacib YH (1069). Kutadgu Bilig (Trans: Resit Rahmetli Arat, 1992), Turkish National History Institute Pub. No: 335, Turkish National History Press, press no: 3, p: 321, Ankara.
42. Hamzaçebi Y, Anter C (1978). Investigations on chemical composition of Kaşar Cheeses produced in East, Central and Trakya Regions of Turkey. Etlik Vet Bakt Enst Derg, 4 (11-12), 142-155.
43. İnal O (1988). Investigations on Production and Characteristic of Posa Cheese. Ege University, Institute of Science, Post Graduate thesis, İzmir.
44. İnal T (1990). Hygiene and Technology of Milk and Milk Products, Final Ofset Press, İstanbul.
45. İşleyici Ö, Akyüz N (2009). Detection of Lactic Acid Bacteria and Microflora of Herby Cheese Sold in Van City. YYU Vet Fak Derg, 20 (2), 59-64.
46. İzmen ER (1937). Investigations on Production Methods and Composition of the Kasar Cheese. Higher Agriculture Institute, Pres number: 36, Recep Ulusoğlu Press, Ankara.
47. İzmen ER (1939). Composition of Turkish Mihalic Tulum and White Cheese. Higher Agricultural Institute Publications, Publication number: 86, Ankara.
48. İzmen ER, Kaptan N (1966). Investigations on the Otlu Cheese one of the regional cheeses of the cities in East Anatolia. Ankara University, Faculty of Agriculture, Publication number: 276. Ankara.
49. Kamber U (2005). Traditional Anatolian Cheeses. Miki Matbaası, Ankara, pp: 20-203.
50. Kamber U (2008a). The Traditional Cheeses of Turkey. “Cheeses Common to All Regions” Food Rev Int, 24 (1), 1-38.
51. Kamber U (2008b). The Traditional Cheeses of Turkey “The Aegean Region”. Food Rev Int, 24 (1), 39-61.
52. Kamber U (2008c). The Traditional Cheeses of Turkey “Mediterranean Region”. Food Rev Int, 24 (1), 119-147.
53. Kamber U (2008d). The Traditional Cheeses of Turkey “Eastern Anatolia Region. Food Rev Int, 24 (1), 148-174.
54. Kamber U (2008e). The Traditional Cheeses of Turkey “Marmara Region. Food Rev Int, 24 (1), 175-192.
55. Kamber U, Terzi G (2008a). The Traditional Cheeses of Turkey “Southeast Anatolia Region”. Food Rev Int, 24 (1), 62-73.
56. Kamber U, Terzi G (2008b). The Traditional Cheeses Of Turkey “Central Anatolian Region”. Food Rev Int, 24 (1), 74-94.
57. Kamber U, Terzi G (2008c). The Traditional Cheeses of Turkey “Blacksea Region”. Food Rev Int, 24, 1, 95-118.
58. Kamber U (2005). Some microbiological and chemical properties of Kashar and Çeçil (Civil) Cheeses sold in Kars. KAU Vet Fak Derg, 11 (1), 33-38.
59. Kamber U, Şireli TU (2007). Some Chemical and Microbiological Quality of Surke. Gıda Derg, 32 (3), 123-127.
60. Kamber U, Çelik TH (2007). Some Microbiological and Chemical Charecteristic of Gorcola Cheese. YYU Vet Fak Derg, 18 (1), 87-92.
61. Kaptan N, Eralp M (1974). Investigations on South East Anatolia milkier and melted cheese that is one of the regional cheeses of the region. Ankara University Faculty of Agriculture, paper number 539, Ankara.
62. Karakaş R, Korukluoğlu M (2006). Our traditional cheese: Cheese Basket chemical and microbiological properties. Gıda Derg, 31 (3), 169-172.
63. Keleş A, Atasever, M (1996). Chemical, microbiologic and organoleptic characteristic of the Divle Tulum Cheese. Süt Teknol Derg, 1 (1), 47-53.
64. Keven F, Hayaloğlu A, Konar A (1998). Some features of skim milk cheese (Çökelek) that matured within Tulum Cheese consumed in Malatya. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed:
65. Demirci M. National Productivity Centre publications, Publication number: 621, pp: 185-194, Ankara.
66. Kılıç S, Gönç S (1990). Investigations on microbiological characteristic of İzmir Tulum Cheese-I. EÜ Zir Fak Derg, 27 (3), 169-185.
67. Kılıç S, Karagözlü C, Akbulut N (1997). Microbiological changes in the Çimi Tulum Cheese during ripening period, made from goat milk. EÜ Zir Fak Derg, 34 (1), 9-15.
68. Kınık Ö, Ergüllü E, Akbulut N (1999). A study on production and some characteristic of Sepet Cheese. Gıda Derg, 24 (3), 151-161.
69. Kıvanç M (1989). Microbial flora of Kaşar Cheese consumed in Erzurum market. Gıda Derg, 14 (1), 23-30.
70. Koçak C, Aydınoğlu, G, Uslu K (1997). An investigation on proteolysis level of the Dil Cheese marketed in Ankara. Gıda Derg, 22 (4), 251-255.
71. Konar A, Güler MB (1998). Production method, chemical composition and proteolysis levels of Hatay (Testi) Cheese In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 145- 153, Ankara.
72. Kurt A (1990). Milk Technology, Atatürk University Agricultural Faculty, Publication number: 573, Atatürk University Press, Erzurum.
73. Kurt A, Çağlar A, Çakmakcı S (1991). Microbiological characteristic of the Erzincan Tulum (Şavak) Cheese. Tr J Vet Anim Sci, 16 (1), 41-50.
74. Kurt A, Çağlar A (1988). Investigations on chemical and microbiologic features of Pesküten. Gıda Derg, 13 (5), 341-347.
75. Kurt A, Demirci M, Gündüz HH (1982). Investigations on Pestigen is one of the milk products. Atatürk Univ Zir Fak Derg, 13 (3-4), 87-94.
76. Kurt A, Gündüz HH, Demirci M (1979). Investigation on Tomas Cheese. Atatürk Univ Zir Fak Derg, 10 (1-2), 37-49.
77. Kurt A, Öztek L (1976). Composition Civil Cheese which is one of the regional cheeses of Erzurum and comparison of it with other cheese types. Atatürk Univ Zir Fak Derg, 7 (4), 103-120.
78. Kurt A, Öztek L (1984). Investigations on production techniques of the Şavak Tulum Cheese. Atatürk Univ Zir Fak Derg, 15 (3-4), 65-77.
79. Küçüköner E, Tarakçı Z (1998). Investigations on some features of Cacik produced Van and its province. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 175-183, Ankara.
80. Morul F, İşleyici Ö (2012). Chemical and Microbiological Properties of Divle Tulum Cheese. YYU Vet Fak Derg, 23 (2), 71-76.
81. Nanted B, Rance P, Botkine F, Dieterlen J (2002). Cheeses of the World, Rizzoli, pp: 19-25.
82. Nizamoğlu M, Yalçın S, Tekinşen OC (1989). Quality of brine White Cheeses in Konya province. Tr J Vet Anim Sci, 13, 136-142.
83. Öksüztepe G, Patır B, Dikici, A, İlhak Oİ (2009). Microbiological and chemical quality of the vacuum marketed in Elazığ Packed Fresh Cheese. FÜ Sağ Bil Derg, 23, (2), 89-94.
84. Önganer AN, Kırbağ S (2009). Microbiological quality of consumed as fresh Cottage Cheese in Diyarbakir. Erciyes Univ Fen Bil Derg, 25 (1-2), 24-33.
85. Özdemir S, Çelik Ş, Özdemir, C, Sert S (1998). Microbiological and chemical characteristic of the Karacadağ Örgü Cheese Diyarbakır In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 21-22, Ankara.
86. Özer İ (1970). Chemical Composition of domestic processed cheese and bacteriological studies on properties. AÜ Vet Fak Derg, 17 (3), 327-351.
87. Öztek L (1974). Studies on Production, Composition and Maturation of Kaşar Cheese Produced in Kars and its Comparison with Other Cheeses. Atatürk University Agriculture Faculty Press, Publication number: 240, PhD thesis, Erzurum.
88. Öztelli C (1983). Karacaoğlan (Life and all poems), Özgür Press, Istanbul.
89. Öztürk H (1971). Research on Production and Characteristic of Antalya Çimi Cheese and Antalya Dairying. Ege University Agriculture Faculty Graduation thesis, Izmir.
90. Pekel M, Korukluoğlu M (2009). Microbiological cube of cheese produced in the Sivas region chemical quality and determination of mold flora. Anadolu Tar Bil Derg, 24 (1), 1-7.
91. Robuchon J, Yamada T, Maruyama YK (2000). French Cheeses: The Visual Guide to More than 350 Cheeses from Every Region of France, Publish DK pub Merchandise, Revited edition Limited Availability.
92. Sancak YC (1990). Physical Chemical and Microbiologic Characteristic of Ripened Consumed Van Otlu Cheeses in Sold Region Van. Ankara University Institute of Science, PhD thesis, Ankara
93. Sancak H, Sancak YC (1995). Investigation on microbiologic, chemical, physical and organoleptic characteristic of brine white cheese consumed in Van market. YYÜ Sağ Bil Ens Derg, 1 (2), 106-113.
94. Sardo P, Rubino R, Piumatti G (2001). Italian Cheese: Two Hundred Traditional Types: A Guide to Their Discovery and Appreciation, Publish Slow Food, pp: 130, International.
95. Şahin E (1997). The Effects of Various Ripening Conditions on Quality of the Çomlek Cheese, Made From Different and Raw Milk. Selçuk Üniversity Medicine Sci. Enst, PhD thesis, Konya.
96. Şen MC (1991). Determination of microbiologic and chemical features of the Mihalıç Cheese, consumed in Bursa region. Uludağ University Veterinary Faculty Food Hygiene and Technology Department, PhD thesis. Bursa.
97. Şimşek B, Sağdıç O (2006). In Isparta region produced some chemical and microbiological properties of Dolaz (Tort) Cheese. SDÜ Fen Bil Ens Derg, 10 (3), 346-351.
98. Şimşek O (1986). Investigations on Organoleptic, Physical Chemical and Microbiologic Characteristic of Imported and Regional White Cheeses. Ankara University Institute of Science, Postgraduate thesis, Erzurum.
99. Tamer T, Erdoğan A, Atasever M (2012). Identification of lactobacilli isolated from Karın Kaymak Cheese. KAU Vet Fak Derg,18 (2), 209-213.
100. Tayar M (1995). Chemical and microbiologic characteristic of White Cheeses during maturation. Gıda Derg, 20 (2), 97-107.
101. Tekinşen OC, Atasever M, Keleş A, Uçar G (1999). Effects of the use of cow's and ewe's milk and different salting techniques on the quality properties of Maraş Cheese. Tr J Vet Anim Sci, 23 (Ek2), 213-226.
102. Tekinşen OC(1997). Milk Product and Technology, 2th Press. Selçuk University Press, Konya.
103. Töral AR (1969). Chemical Investigations Regional Elazig Cheese. Ankara University Veterinary Faculty. Guven Pres, PhD thesis, Ankara.
104. Tunçtürk Y, Özdemir M (2005). Production technique of production and consumption in the Eastern Black Sea Region offered Golotte Cheese, some chemical, biochemical and microbiological properties. Gıda Derg, 30 (3), 167-172.
105. Ulutaş Z (1989). Production Echniques, Composition and Comparison of the Kars Gravyer Cheese with Other Signifant Cheeses. Atatürk University, Institute of Science, Postgraduate thesis, Erzurum.
106. Usca A, Erol İ (1998). Microbiological quality of Halloumi Cheese. AU Vet Fak Derg, 45 (1), 97-103.
107. Uysal H, Karagözlü, C, Kınık Ö, Kavas G (1999). Regional milk products of Black Sea. Symposium on Agriculture Production and Trading of Black Sea Region. 15-16 September Institute of Black Sea Agricultural Research Pres, pp: 89 -93, Samsun.
108. Uysal H, Kavas G, Akbulut N (1998a). A study on production and characteristic of Çerkez Cheese. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 96-105, Ankara.
109. Uysal H, Akbulut N, Kavas G, Kesenkaş H (1998b). A study on production and characteristic of Abaza Cheese. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 126-132, Ankara.
110. Ünsal A (1997). When Milk Slept “Turkish Cheeses”, Bank of Yapı Kredi Publications, Istanbul, pp: 49-81, 216-244.
111. Yalçın S (1986). Microbiologic and Chemical Composition of White Cheeses and Their Organoleptic Relationship, Consumed Ankara and Regions. Ankara University Faculty of Veterinary Medicine, PhD thesis, Ankara.
112. Yalçın S, Ardıç M, Nizamlıoğlu M (2007). Some quality attributes of Urfa Cheeses. Atatürk Univ Vet Bil Derg, 2 (3), 90-95.
113. Yaygın, H (1971). Investigations on production and characteristic of Tulum Cheese. EÜ Zir Fak Derg, 8 (1), 91-123.
114. Yazıcı F, Dervişoğlu M, Temiz H (1998). Organoleptic, physical, chemical and microbiologic characteristic of the Külek Cheese. In: Vth Milk and Milk Products Symposium, 21-22 May, Tekirdağ, Ed: Demirci M. National Productivity Centre publications, Publication number: 621, pp: 133-145, Ankara.
115. Yetişmeyen A, Yıldız F (2003). Determination of chemical and sensory characteristics and microbiological of Urfa Cheese. Gıda Derg, 28 (3), 287-294.
116. Yöney Z (1955). Production technique and composition of the Mihalic Cheese and it is comparison with other cheeses. Ankara University Faculty of Agriculture, Publication number: 76 Ankara University Press, Ankara.