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Geleneksel Türkiye Peynirleri ve Sınıflandırılması

Year 2015, Volume 26, Issue 3, 161 - 171, 01.12.2015

Ufuk KAMBER

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

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Traditional Turkey Cheeses and Their Classification

Year 2015, Volume 26, Issue 3, 161 - 171, 01.12.2015

Ufuk KAMBER

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

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Details

Other ID JA79AJ39SJ
Journal Section Articles
Authors

Ufuk KAMBER This is me
Kafkas Üniversitesi, Veteriner Fakültesi, Besin Hij ve Tekn AD, Kars, Turkey

Publication Date December 1, 2015
Submission Date December 1, 2015
Acceptance Date
Published in Issue Year 2015, Volume 26, Issue 3

Cite

Bibtex @ { vanvetj251045, journal = {Van Veterinary Journal}, issn = {2149-3359}, eissn = {2149-8644}, address = {YYÜ Veteriner Fakültesi Dergi Editörlüğü Kampüs Van Turkey}, publisher = {Van Yuzuncu Yıl University}, year = {2015}, volume = {26}, number = {3}, pages = {161 - 171}, title = {Traditional Turkey Cheeses and Their Classification}, key = {cite}, author = {Kamber, Ufuk} }
APA Kamber, U. (2015). Traditional Turkey Cheeses and Their Classification . Van Veterinary Journal , 26 (3) , 161-171 . Retrieved from https://dergipark.org.tr/en/pub/vanvetj/issue/23565/251045
MLA Kamber, U. "Traditional Turkey Cheeses and Their Classification" . Van Veterinary Journal 26 (2015 ): 161-171 <https://dergipark.org.tr/en/pub/vanvetj/issue/23565/251045>
Chicago Kamber, U. "Traditional Turkey Cheeses and Their Classification". Van Veterinary Journal 26 (2015 ): 161-171
RIS TY - JOUR T1 - Traditional Turkey Cheeses and Their Classification AU - UfukKamber Y1 - 2015 PY - 2015 N1 - DO - T2 - Van Veterinary Journal JF - Journal JO - JOR SP - 161 EP - 171 VL - 26 IS - 3 SN - 2149-3359-2149-8644 M3 - UR - Y2 - 2023 ER -
EndNote %0 Van Veterinary Journal Traditional Turkey Cheeses and Their Classification %A Ufuk Kamber %T Traditional Turkey Cheeses and Their Classification %D 2015 %J Van Veterinary Journal %P 2149-3359-2149-8644 %V 26 %N 3 %R %U
ISNAD Kamber, Ufuk . "Traditional Turkey Cheeses and Their Classification". Van Veterinary Journal 26 / 3 (December 2015): 161-171 .
AMA Kamber U. Traditional Turkey Cheeses and Their Classification. Van Vet J. 2015; 26(3): 161-171.
Vancouver Kamber U. Traditional Turkey Cheeses and Their Classification. Van Veterinary Journal. 2015; 26(3): 161-171.
IEEE U. Kamber , "Traditional Turkey Cheeses and Their Classification", Van Veterinary Journal, vol. 26, no. 3, pp. 161-171, Dec. 2015

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